These savory breads with melt-in-your-mouth Prosciutto di San Daniele PDO will be your new fall go-to appetizer.
Enjoy one of the best flavors of fall with these adorable mini pumpkin focaccia. Whip them up for your next dinner party, or treat yourself to a delicious afternoon snack. These easy breads, paired with savory Prosciutto di San Daniele PDO, will quickly become a favorite.
Difficulty
Medium
Serves
4 people
Preparation time
300 minutes
Cooking time
20 minutes
INGREDIENTS
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
STEPS
In a large bowl, combine the pumpkin purée, flour, water, yeast, salt, and oil. Knead the dough until smooth and elastic. Cover with a clean kitchen towel and let rise at room temperature for 3 hours.
Once the dough has risen, divide it into 9 100g loaves. Shape each ball into a tight round. If desired, lightly oil 9 pastry cutters and place the cutters on a parchment-lined baking sheet. Cover with a towel again and let rise at room temperature until doubled in size, about 2 hours.
Once doubled in size, place the oven rack in the lower part of the oven, and preheat the oven to 375°F. Brush the dough with oil and press fingertips into the dough to create indents. Sprinkle the pumpkin seeds on top. Bake for 15-20 minutes, until cooked through.
Let the breads cool slightly before serving. Slice the mini focaccia in half and fill with slices of Prosciutto di San Daniele PDO.
Can't wait to try out this recipe? Stop by your local Eataly to pick up the ingredients and get cooking!