Making Gluten Free + Vegan Focaccia + Bonus recipe for Savory Pumpkin Focaccia

Hello Plus Members!!

I wanted to share a little update with you. Going forward I will be creating exclusive recipes for many of the classes (and I will also include them in this post!)

These class recipes will not be posted in another spot on the website. Only here!! Just another added perk to your membership level!

As I mentioned in the class here are a few additional fun flavor variations you could do with this recipe.

Pumpkin Focaccia with Shallots Thyme & Pumpkin Seeds

Pumpkin Focaccia with Rosemary & Flaky Salt

The focaccia base is Vegan so if you wish to make the toppings dairy free you may! Trader joes vegan parm would would nicely, as would violife shredded mozzarella. I used Trader Joe’s Goats Milk Brie since I can do that rather than cows milk brie.

Savory Pumpkin Focaccia with Pears, red onions, pecans & optional brie.

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Author: Brittany Angell

Prep time: 20 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 15 M

Ingredients

Pumpkin Focaccia

• 1 1/2 Cups Milk (vegan or regular)
• 1 Tbsp Sugar
• 1 Tbsp Quick Rise/ Fast acting yeast.
• 2 Cups King Arthur Gluten Free Measure for Measure Blend
• 1/2 Cup Expandex
• 1 1/4 Cups Potato Starch
• 1/2 Cup Pumpkin Puree
• 1/2 Cup of mild flavored oil
• 1 1/2 Tsp Double Acting Baking Powder
• 3/4 Tsp Salt
• 2 1/2 Tsp Xanthan Gum or Guar Gum

Toppings

• 1-2 Tsp Fresh Thyme
• 1 Small Wheel Brie (Regular or Goats milk) Or Vegan Parmesan 
• 1/3 Cup Chopped Raw Pecans or Walnuts
• 1/2 Ripe Pear 
• 1/4 of a  Medium Red Onion Sliced Thin 
• Flaky Salt 
• Olive Oil

Instructions

1. Oil a 9 x 13 pan with 1.4 cup of olive oil. Set aside. (parchment is optional)
2. Turn oven on to 200 degrees.
3. Warm milk up until JUST luke warm. (this takes about 40 seconds in the microwave)
4. Stir in the sugar and yeast and set aside for 5 minutes.
5. To the bowl of a mixer add the flour, oil, baking powder xanthan gum and salt. Mix.
6. Pour in the pumpkin puree, oil & yeasty milk once it begin to froth and bubble. Mix on high until a smooth wet sticky dough forms.
7. Dump the dough into the prepared skillet. Using a spatula smooth out the top. (tip: dip the spatula in the oil before pressing the dough down to prevent sticking). 
8. Turn off the oven, cover the pan with a towel and place it into the warm oven for 30-40 minutes leaving the oven door open a crack for  5-10 minutes. (if you house is cold close the door after 5 minutes. If its a warmer day leave it open for 10).
9. While its proofing prepare your topppings. 
10. Remove from oven, and preheat to 400 degress. Prepare the bread. Drizzle the olive oil heavily on the top. Using your thumb press holes all over the bread (about 1/4 inch deep). Drizzle on a little more oil to make sure it seeps into the holes. Sprinkle on. course sea salt and all of your toppings. 
11. Place into the preheated oven. Bake 20-25 minutes until golden brown & firm to touch. Broil for a few minutes at the end if you want your toppings cooked further. 
12. Serve at any temperature. My favorite is hot and crispy on the edges. Warming it up in the air fryer works every time. 

I have come to find that pounding chicken thinner into an even layer makes a huge difference in how tender and juicy it ends up. This is an extra step & its totally optional. But if you have a moment- give it a go.