Tuesday, January 15, 2013

Pumpkin-Walnut Focaccia with Gruyere (Guest post Joeby)

My wonderful mother in law (I actually have TWO wonderful mother in laws) sent me this fab little recipe and tutorial to share!
Joeby has beautiful gardens that she tends and mad cooking skills!

Pumpkin-Walnut Focaccia with Gruyere

¾ cup warm water (not too hot, or it will kill the yeast – but pretty warm)

1/3 cup packed brown sugar

1 package dry yeast (about 2 ¼ tsps.)

3 ½ cups bread flour, divided

3 Tbsp. butter, melted

1 cup canned pumpkin

1 tsp. salt

¼ teaspoon ground nutmeg (freshly grated is best)

¾ cup (3 oz.) grated Gruyere cheese, divided (plus more for snacking!!)

1/3 cup coarsely chopped walnuts

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. 
Lightly spoon flour into dry measuring cups; level with knife. 
Add 1 cup flour and butter to yeast mixture; stir just until combined. 
Cover and let rise in warm place (85°), free from drafts, 30 minutes.
(My trick for a nice place to let dough rise is – put a coffee mug of water in microwave and cook on high for 1 minute. 
Then move mug to the corner, and let the steam make the microwave a nice moist and warm place for your dough.  This works for all dough recipes).

 Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined.  

Add 2 ¼ cups flour and half of cheese; 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 ¼ cup flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough with feel sticky). 

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 dough doubled in size. 
 (Press two fingers into dough,  If indentation remains, dough has risen enough).  
 Punch dough down; cover and let rest 5 minutes. 
Divide dough in half; shape each half into an 8-inch circle. 
Place dough circles on a baking sheet sprinkled with cornmeal.
Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere.  

Lightly coat dough circles with cooking spray; cover and let rise 20 minutes. 
 Preheat oven to 400°.
Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent over-browning, if necessary).  
 Cool on a wire rack.

This bread is EXCEPTIONAL with Herbed TomatoSoup!

1 comment:

  1. I am drooooooling! Thanks so much for linkin up to my Sunday FUNday party! I appreciate it.