Pumpkin & Gorgonzola Focaccia
Focaccia is a very forgiving bread to bake, if like me, bread is not your speciality. However, it looks impressive. It’s also a great vehicle for carrying all sorts of delicious goodness on top and so is quite like a pizza, but chunkier and more breadlike. In fact, in some parts of Italy it is called ‘pizza bianca’ (white pizza). This recipe is inspired by one of my food heroes, Gill Meller, who not only creates sublime dishes, but when it comes to turning the ordinary into something very special, is a master of his art. I should add that this focaccia should come with a warning. If made, it will not last long. Only one thing for it, best make two...
Makes 1 loaf Ingredients For the dough
500g strong white bread flour, plus extra for dusting the tray and work surface
10g salt
1 tsp instant dried yeast
50ml extra virgin olive oil (and extra for drizzling once baked)
For the topping
One quarter of ‘Crown Prince’ pumpkin or any squash/ pumpkin
75g Gorgonzola
1 large handful of fresh rosemary sprigs and sage leaves
Method
1. Take a large bowl and into that goes the flour, salt, and yeast. Add the extra virgin olive oil along with 400ml of water. Using your hands, combine it all together to make a ball of wet dough.
2. You can turn the dough onto a floured surface and knead it for a good 10 minutes if you fancy a workout, or you can also use a mixer, with a dough hook, if you prefer. This is my preference. You want the dough to be soft and smooth by the end of the kneading process.
3. Make the dough into a round shape and drop it into the bowl, which should be slightly oiled to stop the dough from sticking. Cover with a tea towel and leave in a warm place for 2 hours. It should double in size during this time.
4. While this is happening, take a quarter of a ‘Crown Prince’ pumpkin with the skin on and cut into small evenly sized chunks. Place on a baking tray and drizzle the olive oil over the top. Roast in the oven at 180°C for 30 minutes or until soft.
5. Preheat the oven to 200°C. Put a little flour on a small baking tray and turn the dough out onto the tray, making sure it is right up to the edges of the tray. Next, press the pumpkin into the dough along with the Gorgonzola, sage and rosemary. Cover and leave for a further 45 minutes.
6. Before putting the dough into the oven, drizzle with olive oil and bake for 40 minutes. The bread should be cooked through and golden in colour.