In this professional recipe for Pumpkin Focaccia with Raisins and Walnuts, made with our concentrated mix for bakery Nucleo® Zucca, you can find all the "flavor" of autumn. This clean label semi-finished product is ideal for making tasty, pumpkin-based bread products. The milk inside makes the finished product particularly soft. Moreover, Nucleo® Zuca mix gives a bright and vivid color to bread, typical of this vegetable.
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
160g Marsala wine
0.5 l water
Soak the raisins in Marsala the night before. The day after, mix flour, Nucleo® mix, 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 the focaccia with brown sugar and water. Bake at 220 °C and cook for about 20 minutes.