فوکاچای کدوحلوایی شیرین

Hello my dears🍁 In this video, we make a pumpkin focaccia with brown butter, the combination of which is the kind of thing that will fill the whole house with flavor. A soft, fluffy loaf, with the nutty aroma of brown butter and the mild sweetness of pumpkin 🍂 Pumpkin Focaccia with Brown Butter (Sweet Version) 🧈 Ingredients: Bread flour: 3 cups (about 370 grams) Salt: 1 1/2 teaspoons (8 grams) Instant yeast: ¼ teaspoon (1 gram) Water: 245 milliliters (lukewarm) about a glass full Pumpkin puree: 1/2 cup (100 grams) Brown butter: 25 grams (about 3 tablespoons) Brown sugar: 2 teaspoons plus the same amount for the yeast to work Cinnamon: 2 teaspoons Oil for the pan: 1 to 2 tablespoons 🍯 Topping (optional but delicious): Small pieces of pumpkin (about 1 cup) And a combination of 25 butter, brown sugar, and spices, the amounts of which I mentioned above 🥣 Directions: Prepare the brown butter: Melt the butter over medium heat until it foams, then turns brown and smells nutty. Remove from heat immediately and let it cool slightly. Mix the wet ingredients: In a large bowl, combine the pumpkin puree and cooled brown butter. Add the honey or sugar. Add the flour, salt, and yeast and mix with a wooden spoon or your hands until you get a sticky, moist dough. (Focaccia dough should be sticky, don't be afraid of it!) Long rest: Cover the bowl and let it sit at room temperature for 12 to 18 hours (until it doubles in size and bubbles). Shaping: Grease the bottom of your pan with oil. Pour the dough into it, spreading it out gently with greased hands. Let it rest for another 1-3 hours to puff up. Add toppings: Put a dimple in the dough with your finger, arrange the pumpkin pieces on top, and sprinkle the butter, spice, and sugar mixture on the edges of the dough. Bake: Bake in a preheated oven at 220°C (425°F) for about 25–30 minutes until golden brown. Enjoy!