Pumpkin Spice Focaccia
This sweet, fall twist on focaccia has pumpkin puree in the dough and a gooey layer of butter, brown sugar and pumpkin pie spice. It rises slowly overnight for a soft, bubbly bake, and you can finish it with a vanilla glaze.
Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon Fleischmann’s Instant Yeast
- 3 tablespoons neuter oil
- 2 teaspoons salt
- 1/2 cup pumpkin puree
- 2 cups water, warm to touch
- 1/2 cup melted butter, plus more for pan
- 1 cup brown sugar, lightly packed
- 2 teaspoons pumpkin pie spice
- Vanilla glaze, to finish (optional)
Method
In a large glass mixing bowl stir together flour, Fleischmann’s Instant Yeast, oil, salt, pumpkin puree & water until wet dough forms. Let rise covered for 2 hours at room temperature, stretching & folding the dough every 30 minutes.
Cover the bowl with plastic wrap & refrigerate overnight (minimum 12 hours).
Remove dough from the fridge. Brush a 9 by 12 baking dish with melted butter. Transfer dough to the dish, stretching to fit the pan. Cover & let rise for 2 hours, until soft & bubbly.
In a small mixing bowl stir together butter, brown sugar & pumpkin pie spice.
Coat dough with half the mixture, fold in three & coat the top with the remaining mixture. Stretch & dimple dough.
When ready to bake, preheat the oven to 400(f) degrees. Bake for 25 to 30 minutes, until golden & bubbly.
Finish with a light brushing of vanilla glaze while still warm if desired. Let cool to room temperature before slicing & serving.
