Get ready to transform your kitchen into an Italian bakery with the most irresistible autumn-inspired focaccia you'll ever taste! Imagine a warm, golden bread that marries the rich, velvety sweetness of pumpkin with the nutty crunch of walnuts and the luxurious melt of Gruyere cheese. This Pumpkin Walnut Focaccia isn't just a recipe—it's a culinary adventure that will make your taste buds dance and your home smell like a gourmet dream. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your bread-making skills and impress everyone at your table.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup walnuts, chopped
- 1 cup Gruyere cheese, shredded
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and activated.
- Add pumpkin puree, olive oil, and salt to the yeast mixture. Whisk thoroughly to combine all wet ingredients until smooth and well-integrated.
- Gradually incorporate the all-purpose flour into the wet mixture, stirring with a wooden spoon or using a stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 6-8 minutes until it becomes elastic and smooth. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Preheat the oven to 425°F and prepare a baking sheet by lightly greasing it or lining with parchment paper.
- Punch down the risen dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to create a rustic, uneven surface approximately 1/2 inch thick.
- Dimple the surface of the dough using your fingertips, creating small indentations across the entire surface.
- Sprinkle chopped walnuts evenly across the dough, pressing them slightly into the surface.
- Distribute the shredded Gruyere cheese over the dough, ensuring even coverage.
- Drizzle additional olive oil over the top of the focaccia for extra flavor and golden browning.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the cheese is melted and slightly crispy.
- Remove from the oven and let the focaccia cool on a wire rack for 10 minutes before slicing and serving.
- Serve warm as an appetizer, side dish, or light meal, optionally garnished with fresh herbs like rosemary or thyme.
Tips
- Water Temperature Matters: Ensure your water is precisely between 105-110°F when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 6-8 minutes develops the gluten, giving your focaccia that perfect chewy texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Dimpling Technique: When creating dimples, use your fingertips gently but firmly. This creates those classic focaccia pockets that trap olive oil and flavor.
- Cheese Tip: Grate the Gruyere fresh for maximum melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Olive Oil Secret: Use a high-quality extra virgin olive oil for drizzling. It adds depth of flavor and helps create a golden, crispy crust.
- Cooling is Crucial: Let the focaccia rest for 10 minutes after baking. This allows the cheese to set and makes slicing easier.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
