Il Cucinologo
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Pan-Fried Pumpkin Focaccias

17/11/2023

Pan-fried pumpkin focaccias are a delicious and relatively simple dish to prepare. Perfect for autumn or for using pumpkin in a different way than usual. Here is the recipe:

Ingredients

  • 300 g of already cleaned pumpkin
  • 250 g of flour (plus more for rolling out the focaccias)
  • 7 g of fresh brewer’s yeast or 2 g of dry brewer’s yeast
  • 80 ml of lukewarm water
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • Extra virgin olive oil (for greasing hands and for cooking in the pan)
  • Fresh or dried chopped rosemary (optional)

Preparation

  1. Start by cutting the pumpkin into pieces and steam or bake it until tender. Then mash it with a fork or blend it into a puree to obtain a smooth mixture.

  2. In a small bowl, activate the brewer’s yeast by dissolving it in the lukewarm water along with the sugar. Let it rest for about 10 minutes until it starts to form bubbles.

  3. In a larger bowl, pour the sifted flour and make a well in the center. Add the pumpkin puree and the activated yeast, then begin kneading.

  4. Add the salt and continue kneading until you obtain a soft and elastic dough. If necessary, add a little water or flour to reach the right consistency.

  5. Lightly oil the dough with a bit of extra virgin olive oil and cover it with a damp cloth. Let the dough rise in a warm, draft-free place until it doubles in volume, about 1-2 hours.

  6. Take the risen dough and gently deflate it, then divide it into pieces of about 50-60 grams each. Shape into balls and let them rest for a few more minutes.

  7. Flour the work surface and flatten each ball into a focaccia about 1-1.5 cm thick. If desired, sprinkle the surface with chopped rosemary to add aroma.

  8. Heat a non-stick pan over medium heat and, once hot, cook the focaccias for about 4-5 minutes per side, until golden and puffed.

  9. Serve hot as an accompaniment to cheeses, cured meats, or simply drizzled with extra virgin olive oil.

Curiosità

Pumpkin focaccias can vary in many regions of Italy where pumpkin is a fairly common ingredient in autumn cuisine. In some versions, the focaccias can also be enriched with ingredients like grated Parmesan or aromatic herbs to give a bolder flavor.