Pumpkin Focaccia with Garlic Chili Oil
This is my favorite focaccia bread recipe that I have made so far! The garlic chili oil is a lovely pairing with the sweetness of the roasted pumpkin. Crispy sage leaves and shallots add a pop of color and extra flavor.
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
This focaccia bread takes longer to cook than other recipes I have made due to the moisture in the pumpkin. If you find that your dough isn’t fully cooked after cutting your focaccia just throw it back in the oven for another 5 minutes or until fully baked.
Tried this recipe?Let us know how it was!