Pumpkin Focaccia Bread
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 25 minutes
- 1 quantity focaccia dough (see big bubble focaccia recipe here) make 3 days ahead of baking time
- 2-3 tablespoons Extra virgin olive oil
- 1 small pumpkin (250g-500g/0.5-1.1lb)
- 1/2 small red onion, sliced thinly into half moon rainbows
- 4 small clusters of sage leaves
Step 1 - Line the base of a large 28x22x7cm or 11x8.7x2.8inch baking dish with parchment and drizzle with 1 tablespoon of olive oil. Spread out the dough in the tin, cover and allow to rise for 3-4 hours or until very puffy.
Step 2 - Preheat oven to 220C/440F fan forced. Cut the pumpkin in half and peel the pumpkin and scoop out the seeds. Slice the half pumpkin thinly into crescents. My pumpkin was 500g/1.1lbs and I just used half of it. Match up the pieces to create 3-4 pumpkins on a chopping board (big pieces on the bottom and graduating to smaller pieces on top). It's easier to match these on the chopping board than on the dough itself.
Step 3 - Place red onion around the pumpkin and add sage leaves. Drizzle with extra virgin olive oil and bake for 25 minutes. Allow to rest for 20 minutes before slicing.