Pumpkin-Walnut Focaccia with Gruyère

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.