There's all the autumn flavor in this Pumpkin Focaccia with Raisins and Walnuts recipe, made with Nucleo® Zucca! A tasty and nourishing focaccia, to be stuffed as you like, ideal for cheerfully colouring and light snacks.
200 g Pumpkin Nucleo®
800 g type "0" flour 260 W
30 g compressed brewer's yeast
20 g salt
800 g raisins
200 g walnuts
0.5 l water
Soak the raisins in Marsala the night before.
Mix flour, Nucleo®, yeast, salt and water at speed 1 for 5 minutes. Start speed 2 and continue kneading for 10 minutes. Add raisins, nuts and mix at speed 1 until they are homogeneously distributed.
Leave the dough rest for 20 minutes.
Spread the dough in a baking pan of 60x40 cm, taking care not to tear the dough.
Leave to rise in the cell at 30°C with humidity for about 90 minutes.
Sprinkle focaccia with brown sugar and sprinkle with water.
Bake at 220 °C and cook for about 20 minutes.
Try it also with figs and almonds!
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Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.