3 hours and 45 minutes

water at 85° F, 3,9 fl. oz
instant yeast, 3/4 teaspoon
all-purpose flour, 6,2 oz
stone-ground whole-wheat flour, 1,7 oz
roasted pumpkin or winter squash, 4+1/2 ounces
water – if needed, 2 teaspoons
extra-virgin olive oil, 1 tablespoon
fine sea salt, 0,2 oz
freshly grated hard cheese
fresh thyme leaves, 1/2 tablespoon (fresh sage, 2-3 leaves)
extra-virgin olive oil


If the pumpkin quality you use is quite watery, drain it before using. On the other hand, if it is dense, yincrease the amount of water. Preheat the oven to 375 F. If the pumpkin is hard, pre-process it as follows: pierce it with a blade in a few places, put it on a baking tray covered with a silicone baking mat, then bake
it for 15 minutes and let it cool. This makes it easier to cut it into halves.
Cut the pumpkin in two lengthwise and remove the seeds. Lay the halves on the silicone baking mat, with the
cut side down. Bake until tender, easy to pierce with a blade. Let cool, drain any water, then remove the peel, again using a grapefruit spoon, and put the pulp in a bowl or suitable container.
Let the pumpkin pulp cool completely and weigh the amount required for the recipe. If there is no liquid on the bottom of the container, it means the pumpkin or squash is dry, so add 1-2 teaspoons of water to the pulp. Mash well with a fork and set aside.
In a bowl, measure water, add the yeast and stir well, then add the first amount of flour and stir with a wooden spoon or a dough whisk. Cover and let it rest for 30 minutes in a draft-free place.
In the meantime, weigh the other two amounts of flour. Also, add oil, salt, cheese and the herb you want to the mashed pumpkin and stir well. Finally, add flours to the yeasted mixture and stir briefly, then add the pumpkin mixture and stir until a shaggy dough forms. Cover the bowl and let the dough rest for 10 minutes. In
the meantime, greae the bowl with oik and put the dough to leaven.
This is a fairly sticky dough, hence I recommend you wet your hands before handling it. With wet hands, letter-fold the dough and then flip it to oil the surface. Cover the bowl and let the dough rest
for 45 minutes. Stretch and fold the dough in the bowl along both sides. Cover and let rest for 45 minutes.
Repeat A and B two more times, at which point you will be at time 3 hours: the dough should be ready for shaping.
Oil a silicone baking mat and cover a baking tray with it. Flip the bowl onto the mat and let the dough drop. Cover it with an oiled plastic wrap and let it rest for 10 minutes. Push the dough out gently with your fingertips to spread it into a roughly square shape, about 8 inches wide. Cover it and let it rest for 10
minutes. Push the dough gently with your fingertips to spread it a little bit more, until it is about 9
inches wide, then drizzle the surface with oil. Cover and let rise for 20-30 minutes.
Place a baking stone or tile in cold oven and then preheat the oven to 425 F.
Move the baking mat or parchment paper with the dough onto the hot stone or tile. Bake for 15 minutes then check: focaccia is ready when golden on the bottom and surface. Bake a few more minutes, if needed.
Slide the baking mat or parchment paper with the focaccia onto a baking sheet, then transfer focaccia to a wire rack and let cool. Move to a wooden cutting board, slice it and enjoy warm or at room temperature.

Thanks to: Briciole