Prep 1 hr 15 mins
Cook 30 mins
Pumpkin focaccia bread is a tasty addition to any meal, particularly hearty soups or salads.
- 3⁄4 cup warm water
- 1⁄3 cup brown sugar, packed
- 1 (1/4 ounce) 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
- 3⁄4 cup gruyere cheese, grated and divided (3 ounces)
- cooking spray
- 1 teaspoon cornmeal
- 1⁄3 cup walnuts, coarsely chopped
- 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 for 30 minutes.
- Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined.
- Add 2 1/4 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 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 for 1 hour or until 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 and 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 (dough will not double in size).
- Preheat oven to 400°F.
- Uncover dough and bake at 400° 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.