This focaccia recipe is next level. The spicy kick of the garlic chili oil is a perfect complement to the sweetness of the pumpkin. The shallot, sage leaves, and roasted pumpkin add beautiful color to the top of the bread as well as amping up the flavor.
The pumpkin puree added to the focaccia creates a beautiful golden hue to the dough. When adding a high water content ingredient to baked goods like pumpkin puree it increases the wetness of the dough and can result in soggy focaccia. I have made adaptations to this recipe to increase the flour content and cooking time to account for the added moisture.
I encourage you to explore with ingredients and add other toppings to your focaccia that you enjoy. You can buy your own chili oil but I highly recommend that you try my garlic chili oil recipe. It is quick and easy to prepare.
Pumpkin Focaccia with Garlic Chili Oil
Equipment
- 2 9" x 13" baking sheets
- large mixing bowl
- cutting board
- Chef's Knife
Ingredients
- 1 ¾ cups luke warm water
- 1 ¼ tsp active dry yeast
- 1 tsp agave
- 2 tsp kosher salt
- 1 Tbsp olive oil
- ½ cup pumpkin puree
- 4 cups bread flour with preferably 12% protein content or higher
- 2 cups pumpkin cut into thin crescents
- 1 shallot thinly sliced
- Fresh sage leaves
Garlic Chili Oil Ingredients
- ¼ cup olive oil
- ¼ cup sesame oil
- 5 cloves garlic peeled and thinly sliced
- 1 tsp gochujang
- 2 Tbsp of crispy chili
Instructions
- In a large mixing bowl stir together the yeast, warm water, agave, olive oil, salt, and pumpkin puree until combined
- Add bread flour and mix with a spoon until all dry ingredients are blended
- Cover with a cloth and let rest at room temperature for 10 minutes
- Stretch and fold the dough from the top upwards and then down towards the bottom of the dough
- Repeat this action on all sides of the dough until it feels like you have created tension and you cannot stretch the dough up and over anymore and it has tightened into a rough ball
- Let the dough rest for 10 minutes and repeat fold action one more time
- Wet hands gather dough and place seam side down in a bowl so that the top is smooth
- Give the dough a generous drizzle of olive oil and rub over the top of the dough
- Cover bowl with plastic wrap and let it rest in the fridge for 24 – 48 hours (the longer the more flavor)
- Prepare a 9” x 13” baking sheet with oil and parchment paper
- Drizzle 2 Tbsp olive oil on the parchment paper and spread evenly
- Remove dough from fridge and place it on the tray
- Oil hands and fold one side of the dough towards the middle and repeat with other side; like folding a piece of paper into thirds
- Flip the dough so that the seam side is down
- Cover using another tray flipped upside down (do not use plastic wrap or a towel because the dough will stick)
- Let sit for 2 ¼ hours or until the dough fills the tray
- Preheat oven to 425°F
- While the dough is rising make the garlic chili oil by heating a sauce pan over medium-low heat and add both oils
- Once oil is hot add in the garlic slices and stir in oil for about a minute
- Remove pan from heat and stir in the gojugang and crispy chilis; allow to sit while preparing other ingredients
- Toss the pumpkin with ½ Tbsp of olive oil and salt and pepper to taste
- Roast the pumpkin for 30 minutes or until they brown; set aside
- When dough has completed its second rise preheat oven to 425°
- Once dough is jiggly drizzle top with garlic chili oil
- Press fingers into dough, gently touching the bottom of the tray until entire surface is dimpled
- Press the roasted pumpkin, shallots, and sage leaves into the dough
- Sprinkle top of dough with flakey salt
- Bake for 28 – 30 minutes on the lowest rack; remove from oven once it is golden brown
- Let the bread cool for a couple of minutes and move to a cooling rack so it stays crisp
- Let cool for 15 – 20 minutes before cutting
Notes
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.