Vegan Pumpkin Focaccia Bread

Prep Time 20

Cook Time 30

Total Time 50

Servings 8 slices

Calories 220

A delicious vegan focaccia bread infused with pumpkin and topped with red onion and rosemary, perfect for sharing.

3/4 cup warm water (105F—115F)
2 1/4 teaspoons active dry yeast (1 packet)
2 teaspoons pure maple syrup
3 1/2 cups white spelt flour, plus plenty more for kneading and dusting
1 1/2 cups unsweetened pumpkin puree
3 tablespoons extra virgin olive oil, divided, plus more for greasing
1 1/4 teaspoons fine grain sea salt + large flake sea salt or kosher salt for sprinkling on top
1 small red onion, thinly sliced
2 tablespoons chopped fresh rosemary

Mix warm water, yeast, and maple syrup; let sit 5 minutes until foamy.
Combine flour, yeast mixture, pumpkin, 1 tbsp olive oil, and salt; stir until combined.
Knead dough on floured surface for 2-3 minutes, then let rise in oiled bowl covered for 1 hour.
Punch down dough, shape into rectangle on parchment-lined sheet, poke holes, brush with remaining oil, top with onion and rosemary, sprinkle salt, and let rise 45 minutes.
Bake at 350°F (175°C) for 28-35 minutes until golden and crisp.

Ensure not to over-knead the dough to keep it light and airy.

Calories: 220kcal

Cost: $15

Course: Bread

Cuisine: vegan

Keyword: pumpkin