THEn the occasion of his return on La7d with his Sonia’s kitchenbroadcast at 20.00, Sonia Peronaci gives us a delicious recipe perfect for autumn and, why not, for Halloween night: the pumpkin focaccia.
Sonia’s kitchen
In her program on the gastronomic culture of our country, Sonia tells and reveals many new recipes of the Italian tradition, but also international dishes that have now become part of our daily life. Like the chocolate cheesecake, the Tordelli alla Messese or the stuffed pizzicata Focaccia.
A program that gives so many ideas for family lunches, dinners with friends, theme nights. With a delicious conclusion based on delicious sweets, for after meals, breakfast, snacks or children’s parties.
In each episode a first or second course and a very tasty dessert. Aromas and flavors that tell a story, the history of our regions or of countries from all over the world.
Sonia also reveals her secrets in the kitchen, with an in-depth section with all the tricks to facilitate the success of a dish and avoid the most common mistakes. In each appointment in the section ” Sonia’s mail ” the chef dedicates a space to the questions that arrive in the editorial office at the address [email protected], a precious help to dispel any doubts and resolve any errors.
Pumpkin focaccia by Sonia Peronaci
Pumpkin Focaccia by Sonia Peronaci
PREPARATION: 20 minutes
LEAVENING: 2.30 h
COOKING: 15 minutes
DIFFICULTY: easy
COST: economic
Ingredients for a round pan of 28 cm in diameter
– Manitoba flour 150 g
– 00 flour 150 g
-extra virgin olive oil 50 g + qb for processing and the pan water 125 g
-salt 8 g
– 125 g boiled pumpkin (Sonia recommends using Delica pumpkin)
– 4 g dehydrated beer yeast
Method
To prepare the pumpkin focaccia, place the cleaned and boiled pumpkin in the glass of an immersion blenderalso pour in the water and start blending until you get a homogeneous puree.
In the bowl of a stand mixer fitted with a hook, place the two flours and the yeast; start the machine and add the pumpkin and water mixture, then add the oil and salt and let it string, i.e. wait for the dough to twist on the hook, detaching itself from the walls of the mixer bowl: the dough must be smooth and elastic .
Grease the work surface with extra virgin olive oil and transfer the doughform a ball and then put it in an oiled bowl that you will seal with cling film. Let it rise for about two and a half hours in the turned off oven until it has doubled its initial volume.
Once the dough has risen, take a round pan and grease it well with oil, then lay the dough and deflate it with your hands trying to flatten it and cover the entire surface of the pan. In doing so, press with your fingertips to leave the typical dimples on the surface of the focaccia.
Sprinkle the surface of the pumpkin focaccia with a drizzle of oil and put it to rise again in the unlit oven for about half an hour. After the rest time, sprinkle the pumpkin focaccia with water, sprinkle with coarse salt (not too much, I recommend!) And Bake the pumpkin focaccia in a preheated static oven at 220 ° for about 15 minutes.
Bake your pumpkin focaccia as soon as it is golden and let it cool, then enjoy it in all its fragrance!
Sonia also adds some extra help, like hers tutorial to clean and cut the pumpkin.
storage
Pumpkin focaccia is delicious when eaten as soon as it is ready. But if it should be left over, it can be stored in plastic food bags and consumed within the next day, by putting it back in the microwave or oven. It can also be frozen, already portioned, by placing it inside the freezer bags, in the freezer for up to 3 months.
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