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!