Vegan Pumpkin Focaccia Bread



This pumpkin focaccia bread is a tasty and fragrant take on the traditional Italian bread. Adding pumpkin puree gives the bread moisture and a slight sweetness, and herbs like rosemary and thyme make it taste more savory. It's great as a snack or side dish.

Ingredients:
  • 1 cup pumpkin puree
  • 1/4 cup olive oil
  • 2 1/4 cups all-purpose flour
  • 1 packet instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup warm water

Instructions:

Put pumpkin puree and olive oil in a bowl and mix them together

Add the sugar, salt, rosemary, thyme, garlic powder, and black pepper to another bowl

Then add the flour

Gather the dry ingredients and add them to the pumpkin mixture

Knead the dough until it turns into a smooth mass as you slowly add warm water

Place the dough in a warm area and cover it

Let it rise for about an hour, or until it goes double in size

Get the oven ready by heating it up to 400F 200C

Make a rectangle shape with the dough on a baking sheet that has been greased

Make holes in the dough with your fingers

Sprinkle more rosemary and salt on top, then drizzle some olive oil over the top

Wait 20 to 25 minutes and bake until the top is golden brown

Cut it up and serve it hot


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