Pumpkin-Walnut Focaccia with Gruyère

The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat.

This recipe goes with Chicken and Ham Sandwich with Artichoke-Tomato Spread

Yield: 2 loaves, 8 servings each (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 30%
  • Fat: 5.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 5.8g
  • Carbohydrate: 25.6g
  • Fiber: 1.4g
  • Cholesterol: 11mg
  • Iron: 1.7mg
  • Sodium: 219mg
  • Calcium: 65mg

Ingredients

  • 3/4 cup warm water (100° to 110°)
  • 1/3 cup packed brown sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 1/2 cups bread flour, divided (about 15 3/4 ounces)
  • 3 tablespoons butter, melted
  • 1 cup canned pumpkin
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (3 ounces) grated Gruyère cheese, divided
  • Cooking spray
  • 1 teaspoon cornmeal
  • 1/3 cup coarsely chopped walnuts

Preparation

  1. Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.
  2. Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
  4. Preheat oven to 400°.
  5. Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.
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