Pumpkin Focaccia

Instructions

1. Combine the yeast and lukewarm water a 7 QT or 6 liter (or larger) bowl. Allow the mixture to sit for 3 to 5 minutes. Whisk in the pumpkin purée, olive oil, maple syrup, turmeric. Add the flour, salt, and mix with a fork or wooden spoon until you’re left with a shaggy looking dough.
2. Switch to mixing by hand or using a stand mixer, until the dough looks smooth. If you’re mixing by hand, try oiling your hands every now and then, it makes the process much easier. Scoop the dough using your palm, and fold it onto itself. Mix for 3 to 5 minutes, or until, again, the dough looks smoother than what you started with. The dough will be sticky and pretty loose, that’s what it should feel like. That said, if it feels to unmanageable, don’t hesitate adding up to a 60 grams or a 1/2 cup more flour. The flour will hydrate in the fridge overnight, and build more structure as it slowly rises in the fridge.
3. Once the dough looks smooth, with no more dry flour spots, roughly shape it into a ball, inside the bowl. Drizzle 2 to 4 more tablespoons of oil over the dough. Lift the dough up so the oil gets underneath.
4. Cover the bowl with plastic wrap and place it in the fridge, overnight (12 hours) or up to 3 days. The dough will slowly proof in the fridge and double in size. Giving the dough this much time to proof will allow the focaccia to develop much more flavor and structure, so I highly recommend cold proofing it.
5. Line a large sheet pan or a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper — you don’t absolutely have to line it, I’ve had some focaccia-sticking-to-the-pan mishaps, and I’ve been lining my sheets ever since. Try to avoid using a ceramic or glass pan, they won’t give you a very crispy bottom. I prefer using a steel baking pan. Drizzle a few glugs of olive oil in the pan, over the parchment paper.
6. Punch down the proofed dough. Lightly oil your work surface. Place the dough on the work surface and fold it into a rectangle. Place the dough in the baking pan, fold side down. Proof for 45 minutes, covered, in a warm spot. I like to cover the dough with a second pan, suspended on the edges of the focaccia pan, to prevent the dough from sticking.
7. In the meantime, slice the small pumpkin into 16 wedges.
8. Heat the oven at 205°C or 400°F.
9. Once proofed, drizzle a few tablespoons of olive oil on the dough. Grease your hands and dimple the dough with your fingers. Arrange the pumpkin slices in four rows of 4 slices, pumpkin seeds, sage and flaky salt on top.
10. Bake for 45 to 60 minutes, checking on it 15 minutes in. Cover the focaccia 20 to 30 minutes into baking, or when the dough looks golden brown on top, with a sheet of aluminum foil, to prevent the focaccia (and focaccia toppings) from browning any further.
11. Serve with good-quality olive oil and balsamic vinegar on the side. Store at room temperature, in a cool, dry spot, covered, up to a few days, or freeze in a ziplock bag up to a few months.