Pumpkin Focaccia with Walnuts & Camembert by Amanda L.

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Ingredients

At a glance
Cheeses
Makes
2 8-inch rounds
3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
Cooking spray
2 teaspoons olive oil
4 ounces Camembert cheese
1/3 cup coarsely chopped walnuts

Methods/steps

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place, free from drafts, 30 minutes.

Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes. Divide dough in half; place dough on a baking sheet or 8 inch cake pans, lined with parchment. Drizzle 1 teaspoon of olive oil over each round. Rub the oil over the tops and use your fingers to spread the dough out to fit the cake pans or to an 8 inch circle. Sprinkle cheese (don’t try to cut Camembert, just pull pieces off the rind) and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).

Preheat oven to 400F.

Uncover dough; bake at 400F for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack

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