Pumpkin Focaccia with Gruyere and Walnuts
















One of these days on an episode of the Walking Dead…………















They will find a whole truck of pumpkin puree and all of their problems will be solved.
















Their “hunt for food” problems anyway.















They will still have a significant number of “zombie apocalypse” problems.















I digress.















Canned pumpkin is amazing and it can last forever.















I don’t know what makes pumpkin shelf-stabilize so well.















I don’t ask questions I don’t want to know the answer to.















With how good this bread is, you won’t want to know either.

Pumpkin Focaccia with Gruyere and Walnuts

  • ¾ cup warm water (100° to 110°)
  • ⅓ cup packed brown sugar
  • 1 package dry yeast (about 2¼ teaspoons)
  • 3½ cups bread flour, divided (about 15¾ ounces)
  • 3 tablespoons butter, melted
  • 1.5 cups canned pumpkin
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1.5 cups (3 ounces) grated Gruyère cheese, divided
  • Cooking spray
  • 1 teaspoon cornmeal
  • ¾ cup coarsely chopped walnuts
  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 2¼ 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 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.




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