Mini Pumpkin Focaccia with Prosciutto di San Daniele PDO

Enjoy one of the best flavors of fall with these adorable mini pumpkin focaccia. These savory breads, filled with melt-in-your-mouth Prosciutto di San Daniele PDO, make a go-to fall appetizer for your next dinner party or a delicious afternoon snack.

Ingredients for 4 people

• 200 g pumpkin purée
• 500 g 00 flour
• 200 ml water
• 15 g extra virgin olive oil, plus more for brushing
• 10 g yeast
• 12 g salt
• Pumpkin seeds
• 200 g Prosciutto di San Daniele PDO

How to make Mini Pumpkin Focaccia

1. In a large bowl, combine the pumpkin purée, flour, water, yeast, salt and oil. Knead until the dough is smooth and elastic. Cover with a clean kitchen towel and let rise at room temperature for 3 hours.
2. Once the dough has risen, divide it into nine 100 g portions. Shape each into a tight round. If desired, lightly oil 9 pastry cutters and place them on a parchment-lined baking sheet, with a round of dough in each. Cover with a towel again and let rise at room temperature until doubled in size, about 2 hours.
3. Place the oven rack in the lower part of the oven and preheat to 375°F. Brush the dough with oil and press your fingertips into it to create indents. Sprinkle the pumpkin seeds on top. Bake for 15-20 minutes, until cooked through.
4. Let the breads cool slightly. Slice each mini focaccia in half and fill with slices of Prosciutto di San Daniele PDO.