Pumpkin Focaccia with Sage and Walnuts

Pumpkin Focaccia with Sage and Walnuts

Ingredients:
Starter
1 cup all-purpose flour
1/2 cup water
1/4 teaspoon active dry yeast

2 1/2 cups all-purpose flour
1 1/3 cups canned pumpkin puree
1 1/2 teaspoons salt
1 1/4 teaspoon active dry yeast

3 tablespoons coarsely chopped fresh sage
3 tablespoons finely chopped walnuts
1 tablespoon olive oil
1/4 teaspoon flaky sea salt

Directions:
To make the starter, stir together 1 cup flour, water and 1/4 teaspoon yeast, in the bowl of a stand mixer, using a dough hook, and mix on low speed until combined. Cover the bowl with plastic wrap and set aside for 16 hours.

Add 2 1/2 cups flour, pumpkin, salt and 1 1/4 teaspoon yeast to the bowl, and mix on low speed until just combined. Increase speed to medium for 5 minutes. Remove dough from bowl, wash and oil bowl, and place dough into it; cover with plastic wrap.

Allow dough to rise for 30 minutes in a warm area. Take dough out onto a work surface, flatten, and fold a couple of times; place back into bowl (do not use flour). Repeat process one more time.
Fold the dough one more time, and shape into a large round ball. Place on a pizza stone and flatten into a 1-inch thickness. Sprinkle sage and walnuts over the surface, and push slightly into dough. Evenly drizzle with olive oil and sprinkle with sea salt.

Allow dough to rise for 45 minutes, in a warm area, covered with a towel.

Preheat oven to 425 degrees F.
Bake for 18-20 minutes, or until golden brown (cover with foil if it gets too brown). Cool 15 minutes before slicing.

Makes 6 servings