Pumpkin and corn flour focaccia bread

by | Feb 6, 2024 | Bread and pizzas | 0 comments

Pumpkin Focaccia is an easy and delicious bread with the mildly sweet flavor of pumpkin and topped with rosemary, salt and corn flour.
Soft and fluffy inside, just-crispy on the outside.
It is perfect for the winter season.

focaccia alla zucca con farina di mais

focaccia alla zucca con farina di mais

focaccia alla zucca con farina di mais

Pumpkin and corn flour focaccia bread

Yield: serves 4/6


Focaccia dough

  • 2.5 cups less 2 tsp (330 g) bread flour (12% proteins)
  • 1/8 cup + 1 tbsp + 1 tsp (40 g) fine corn flour
  • 4 tbsp + 2 tsp (70 g) water
  • 5 tbsp + 2 tsp (85 g) whole fat milk
  • 1 cup + 1 tbsp (240 g) pumpkin purée
  • 8,5 lievito di birra fresco
  • 2.5 tbsp (35 g) soft unsalted butter
  • 1+1/4 teaspoons fine sea salt (9.5 g) fine salt


  • Extra virgin olive oil
  • Finely chopped fresh rosemary
  • Salt flakes
  • Corn flour


In the bowl of a stand mixer fitted with hook attachment, pour the sifted flours with yeast and pumpkin puree and knead to combine on low speed for 1 or 2 minutes.

Add the milk and water and knead on speed 2 for 2 minutes.

When all the ingredients are completely combined, increase the speed to 3 and knead for 8/10 minutes.

Then, gradually add the butter and knead for 3/4 minutes on speed 3/4.

Then, gradually add the salt and knead on speed 2/3.

When salt is completely incorporated, knead for 2/3 minutes Moore on speed 2/3.

On a lightly floured surface, shape the focaccia dough into a ball, place into a ball, cover with plastic wrap and let rise until double in size.

On a lightly floured surface, stretch and fold the dough, cover with a bowl and let set for 40/45 minuti.

Gently deflate the dough, grease a 9x12 inches (23x32 cm) baking tin and then stretch it out to fill the pan until almost the edges.

Cover the pan with cling wrap and put in a warm place for 90/120 minutes.

Heat fan oven at 355F - 180°C.

Drizzle dough with extra virgin olive oil and gently rub over surface so the whole surface is covered with oil; poke all your fingers into the dough, repeatedly across the surface.

Scatter with salt flakes, chopped rosemary and corn flour, then bake for 25 minutes.

Turn out onto a cooling rack. 

Leave to cool completely before slicing and serving.


focaccia alla zucca con farina di mais


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