Pumpkin-Walnut Focaccia with Gruyère |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
The recipe makes two generous free-form loaves-one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat. Ingredients:
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 |
3/4 cup (3 ounces) grated gruyère cheese, divided |
cooking spray |
1 teaspoon cornmeal |
1/3 cup coarsely chopped walnuts |
Directions:
1. 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 (85°), free from drafts, 30 minutes.
2. 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).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 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; 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).
4. Preheat oven to 400°.
5. 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 overbrowning, if necessary). Cool on a wire rack.
|
|