Pumpkin Focaccia with Rosemary and Prosciutto

It’s pumpkin season once again. I love pumpkin. Larry says I get in my pumpkin moods, and over do it. Can you really over do a good thing like this? No. I don’t think so. This was my first pumpkin dish for the season, with many more coming in the near future.

Breads of any sort are my weakness. I have said many times, I could easily live on bread alone, and there are so many different bread varieties, that I would never even have to eat the same kind of bread twice. Focaccia is a fun kind of bread that lends itself to all kinds of possibilities. This version was a new one to me, but one that will be around for quite sometime to come. I found this new recipe for a pumpkin focaccia with rosemary and prosciutto that I just had to try. This is one to make when you have a lot of time on your hands, but it is so worth it.

Focaccia with Rosemary and Prosciutto

4 cups flour

1 tsp active dry yeast

1 1/2 tsp salt

1 cup warm water

1 can pureed pumpkin

1 TBSP olive oil

1/2 cup shredded Parmigiano or Fontina cheese

2 oz prosciutto, cut into thin strips

1/4 cup pepita or pumpkin seeds

1-1 1/2 TBSP fresh rosemary, chopped fine

1/4 tsp Kosher salt for topping

Combine the flour, yeast and salt in a large bowl. Then add the warm water and the pumpkin. Mix everything together until everything is well incorporated. You will have a very soft, sticky dough.

Cover and let rise for 2 hours.

Once the dough has doubled in size, spray a baking sheet with cooking spray or lightly coat it with olive oil. Spread the dough carefully into the pan, making sure to spread it evenly, covering the whole pan. Cover and let rise again for another two hours.

Preheat oven to 400* F or 200* C

After the dough has risen again, dimple it with your fingers. Brush olive oil over the entire surface. Top with the prosciutto, cheese, rosemary and pepita seeds, then sprinkle the Kosher salt over the top.

Bake uncovered for about 25-30 minutes or until golden brown. Cool slightly, then remove from the pan and cut into squares.

These are best when served warm, and they are oh so good. These are well worth the time it takes to make them. I promise.

Pumpkin season has arrived. Enjoy the season. I know I sure will.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

8 thoughts on “Pumpkin Focaccia with Rosemary and Prosciutto”

  1. Aw, this was an extremely good post. Finding the time and actual effort to generate a superb article… but what can I say… I put things off a whole lot and never manage to get nearly anything done.


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