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

  • 160g Marsala

  • 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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