This focaccia emphasizes savory fall flavors. Serve warm with fine olive oil and freshly-cracked black pepper.
Pumpkin Prosciutto Focaccia
4 cups all purpose flour
1 teaspoon active dry yeast
1 1/2 teaspoons salt
1 cup warm water
1 cup canned pumpkin
1 tablespoon olive oil
1/2 cup shredded Fontina cheese
2 ounces thinly sliced prosciutto, cut into strips
1/4 cup pepitas
1 tablespoon fresh rosemary, chopped
1/4 teaspoon coarse kosher salt
In a large bowl combine flour, yeast, and salt. Add the warm water and pumpkin. Stir until the flour mixture is moistened and no streaks of pumpkin remain, being careful not to overmix. Cover bowl with plastic wrap and let rest at room temperature for 2 hours.
Grease a baking sheet with olive oil and place dough on top. Using a greased offset spatula, gently spread dough corner to corner in pan. Coat a piece of plastic wrap with nonstick cooking spray and cover dough. Let rest at room temperature for an hour and a half.
Preheat the oven to 400°F. Uncover dough and lightly brush with olive oil. Sprinkle it with cheese, prosciutto, pumpkin seeds, rosemary and coarse salt. Bake, uncovered, about 25 minutes or until golden brown. Cool slightly in pan on a wire rack. Serve warm.