ENTERTAINING 202 3 culturecheesemag.com 55
RECIPES
NO-KNEAD
PUMPKIN FOCACCIA
This bread can be sliced
and used to make turkey
sandwiches, served with
squash soup, or topped with
smoked ricotta cheese, shaved
prosciutto, and dressed arugula
for an impressive appetizer.
Makes one sheet of focaccia
4 cups bread flour
1 package instant yeast
(2¼ teaspoons)
2 teaspoons kosher salt
½ teaspoon
granulated sugar
½ cup pumpkin puree
6 tablespoons olive oil,
divided
Flaky sea salt
2 tablespoons unsalted
butter, melted
1 teaspoon grated
fresh garlic
½ teaspoon freshly
chopped rosemary
fCombine flour, yeast, salt,
and sugar in a large bowl.
fAdd 1½ cups warm water
and pumpkin puree to
the bowl.
fUsing a dough whisk or
wooden spoon, mix until
flour is incorporated.
fCover bowl with cling wrap
and letdough rest at room
temperature for 3 hours.
For a slower, fermented
rise, rest in the refrigerator
for 8 to 24 hours.
fCoat bottom and sides of
a 9 x 13-inch baking pan
with 3 tablespoons of
olive oil.
fTransfer dough to the
pan, turning to fully coat
with oil.
fGently shape dough to
fit pan and cover with
cling wrap.
fRest at room temperature
until dough spreads and
rises to fit the pan, about
2 to 3 hours.
fOnce dough has risen, heat
oven to 450˚F with rack
placed in the center.
fDrizzle 1 to 2 tablespoons
olive oil over dough.
fWith oiled fingers, press
straight down into dough
to create deep dimples,
then sprinkle with sea salt.
fTransfer to the oven and
reduce heat to 425˚F.
fBake for 22 to 28 minutes,
until the top is golden and
the bottom is crispy.
fRemove from oven and cool
until slightly warm, about
15 minutes.
fWhile bread is cooling,
combine butter, garlic, and
chopped rosemary.
fDrizzle mixture over
focaccia, cut it into slices,
and serve.
In Season
PAGE 12
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