Clean recipe · bonappetit.com
No-Knead Pumpkin Focaccia
This easy, no-knead focaccia has a crisp crust and open crumb. Made with canned pumpkin, it has an earthy sweetness and subtle orange hue.
Original recipe: bonappetit.com
- Yield:
- 8 servings
- Total:
- 4 hours
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Ingredients
- 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
- 5 cups (625 g) all-purpose flour
- 1 cup canned pumpkin purée
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
- 1 Tbsp. light brown sugar
- ¼ cup extra-virgin olive oil, plus more
- Flaky sea salt
- Rosemary leaves (for topping; optional)
Instructions
- Mix one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 5 cups (625 g) all-purpose flour, 1 cup canned pumpkin purée, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. light brown sugar, and 1½ cups warm water in a large bowl until a dry, shaggy dough forms. Cover with plastic wrap and let sit in a warm spot 15 minutes.
- Place a small bowl of room-temperature water on work surface for easy reaching. Uncover dough and moisten hands in water, shaking off excess. Stretch 1 side of dough up and over to meet opposite side; turn bowl 90°. Repeat process 3 more times, turning bowl after each fold. (This constitutes 1 full fold.) If dough doesn’t always stretch to meet opposite side, just aim for the middle. Remoisten your hands and shake off excess water any time dough begins to feel sticky. Cover dough and let sit 30 minutes (set a timer). Repeat entire process 2 more times (folding and resting), about 1 hour more. By the last full fold, the dough should be significantly smoother and tighter.
- Pour ¼ cup extra-virgin olive oil into a 13x9" metal baking pan. Lightly oil your hands and punch down dough, then transfer to prepared pan. Sprinkle with flaky sea salt. Turn dough salted side down to coat both sides in oil. Press into an even layer with your fingers. Cover with plastic wrap and let sit in a warm spot until puffy, about 45 minutes.
- Place a rack in bottom third of oven; preheat to 450°. Unwrap focaccia and scatter rosemary leaves and more sea salt over if desired; drizzle with oil. Oil your hands and press fingers into focaccia several times to create dimples across surface, making sure to press fingers all the way down to the bottom of the pan. Bake focaccia, rotating pan front to back halfway through, until deep golden brown, 23–28 minutes. Transfer pan to a wire rack and let focaccia cool slightly in pan. Using a metal spatula, turn out focaccia onto rack and let cool completely. Do Ahead: Focaccia can be made 1 day ahead. Store tightly wrapped at room temperature.