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Vegan Pumpkin Focaccia

I didn't know that focaccia was this easy to make...until I tried this recipe!

And the best part is the pumpkin twist, it simply adds that sweetness to this wonderful focaccia.

Ingredients for the focaccia

  • 750 g pumpkin without its peel

  • 650 g plain or whole wheat flour

  • 7 g brewer's yeast

  • 1 tbsp maple syrup

  • 30 g extra virgin olive oil

  • 100–120 g lukewarm water

  • 2 ½ tsp salt

For the topping

  • 30 g water

  • 30 g extra virgin olive oil

  • rosemary as much as needed

Let's make focaccia

Slice the pumpkin so that each slice is roughly 0.5cm thick, then place the slices on a baking tray. Sprinkle with salt and place in the oven at 200°C for 30 minutes. Once cooked, let it cool off and then mix it in the blender until smooth.

Dissolve the brewer's yeast with 3/4 of the lukewarm water, add in the maple syrup and let everything to set for 10 minutes, until foam starts to appear at the surface. This means the yeast is now active.

Mix the flour and salt, add in the pumpkin pulp, the olive oil, the yeast, and the rest of the water. It should all be smooth until a thick dough is formed.

Place the dough in a greased bowl, cover it with a kitchen towel and let it raise for 2 hours, better if somewhere warm.

After the 2 hours, work the dough with your hands and then start shaping it flat on a tray covered with baking paper. Leave it for 30 minutes to rest, while preparing the toppings. Mix the water, olive oil and salt together and pour it over the dough. Poke holes with your fingers and sprinkle rosemary and salt.

You can then add any toppings of choice: dried tomatoes, onions, courgettes, walnuts anything you like really!

Bake in the oven at 200 for 25 minutes, until golden.

Serve warm and enjoy!




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