Pumpkin Focaccia

Name: Pumpkin Focaccia
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italia
Ingredients: 300 g Pumpkin; 400 g 00 Flour; 150 ml Water Kefir; 20 ml Extra Virgin Olive Oil; 8 g Salt

@tibi-kefir-dacqua

Category: Yeast-based

Winter brings the desire for warm, comforting, and flavorful dishes. Pumpkin, the undisputed queen of the season, meets the leavening power of water kefir, transforming into a soft and fragrant focaccia, ideal for enriching the winter table. Water kefir stimulates the leavening and creates a soft and airy texture with a delicately crispy crust, enhancing the natural sweetness of the pumpkin. The secret of TIBI's leavening power: Water kefir liquid is an extraordinary ally in the kitchen. Thanks to its load of natural bacteria and yeasts, this fermented product accelerates the leavening processes, giving doughs a unique lightness and a complexity of flavor reminiscent of sourdough. In this focaccia, TIBI not only stimulates leavening but helps create a soft and airy texture with a delicately crispy crust. Moreover, the slight acidity of water kefir enhances the natural sweetness of the pumpkin, delivering a flavor balance that will win you over at the first bite.

Difficulty: Easy

Cooking time: 30 minCooking: 30 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

@tibi-kefir-dacqua

Ingredients

No. Servings

Pumpkin300g
00 flour400g
Water kefir150ml
Extra virgin olive oil20ml
Salt8g

Purchasable products

6x TIBI Maca ed Eleuterococco

1 product

£ 17.19

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Cut the pumpkin into cubes and cook it by steaming or in the oven until soft, then mash it with a fork until you get a puree.
STEP 2 OF 7
In a large bowl, combine the flour, water kefir, extra virgin olive oil, salt, and pumpkin puree. Mix well until you get a soft and elastic dough (it will be slightly sticky, this is normal).
STEP 3 OF 7
Cover with a damp cloth or plastic wrap and let it rise for 10 hours at room temperature.
STEP 4 OF 7
Transfer the dough to an oiled baking tray, gently spread it out with your hands.
STEP 5 OF 7
Cover and let it rise for at least another 2 hours.
STEP 6 OF 7
Pour a drizzle of oil, add coarse salt and rosemary, then create the classic dimples with your fingers.
STEP 7 OF 7
Bake in a preheated static oven at 220°C for 20-25 minutes, until golden brown.

Suggestions

Large bowl
Oven
Baking tray
Cloth

General Information

Storage notes

Store in an airtight container at room temperature for 2-3 days or freeze for longer preservation.

More information

To speed up the leavening, you can add 1 g of dry yeast to the water kefir and let it rest for 5-10 minutes until bubbles form. This focaccia is a versatile base that can be enriched with aromatic herbs, toasted pumpkin seeds, and cheeses as desired.

Origin

Italia, Toscana

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	174.12
Carbohydrates (g)	33.82
of which Sugars (g)	1.62
Fat (g)	2.63
of which Saturates (g)	0.39
Protein (g)	5.39
Fiber (g)	1.17
Sale (g)	0.36

Proteins
5.39g·13%
Carbohydrates
33.82g·79%
Fats
2.63g·6%
Fibers
1.17g·3%