Focaccia à la citrouille et aux épices
NIVEAU
PORTION
6 à 8 portions
TEMP
55 Minutes (plus 24-hour rise)
Évaluation de la recette
Ingrédients
- 4 tasses de farine tout usage
- 1/2 teaspoon Fleischmann’s Instant Yeast
- 3 tablespoons neuter oil
- 2 c. à thé de sel
- 1/2 cup pumpkin puree
- 2 tasses d'eau tiède au toucher
- 1/2 cup melted butter, plus more for pan
- 1 tasse de cassonade, légèrement tassée
- 2 cuillères à café d'épices pour tarte à la citrouille
- Glaçage à la vanille, pour finir (facultatif)
PRODUITS
Méthode
- In a large glass mixing bowl stir together flour, Fleischmann’s Instant Yeast, oil, salt, pumpkin puree & water until wet dough forms. Let rise covered for 2 hours at room temperature, stretching & folding the dough every 30 minutes.
- Cover the bowl with plastic wrap & refrigerate overnight (minimum 12 hours).
- Remove dough from the fridge. Brush a 9 by 12 baking dish with melted butter. Transfer dough to the dish, stretching to fit the pan. Cover & let rise for 2 hours, until soft & bubbly.
- In a small mixing bowl stir together butter, brown sugar & pumpkin pie spice.
- Coat dough with half the mixture, fold in three & coat the top with the remaining mixture. Stretch & dimple dough.
- When ready to bake, preheat the oven to 400(f) degrees. Bake for 25 to 30 minutes, until golden & bubbly.
- Finish with a light brushing of vanilla glaze while still warm if desired. Let cool to room temperature before slicing & serving.
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