FOCACCIA di ZUCCA – FACILE, SFIZIOSA e…SUPER SOFFICE! 🤤🤤🤤

Have you ever tasted pumpkin focaccia? Its taste is unique! To add the special pumpkin twist to your focaccia, just blend some steamed butternut squash into the dough – the trick is that the pumpkin juice will moisturize the dough. Then bake it to make the magic done! Try the easy recipe, and let us know what you think about it! 😍 00:00 – INTRODUCTION 00:08 – SQUASH DICING 00:44 – SQUASH STEAMING 00:54 – HOW TO MAKE THE DOUGH 01:59 – DOUGH RISING 02:52 – SECOND RISING 03:02 – BAKING 03:15 – FINAL PRESENTATION ★ LOOKING FOR OTHER RECIPES? SUBSCRIBE NOW ► http://bit.ly/GialloZafferanosub CLICK ON THE BELL AND STAY TUNED FOR NEW RECIPES! ★ INGREDIENTS AND RECIPE (10x12 inches/25x30 cm baking tray) Butternut squash 2/3 lb (300g) High-gluten flour 2 and 1/2 cup (350g) All-purpose flour 2 cups (250g) Dry brewer's yeast 1 tsp (1g) Sugar 1 teaspoon Fine salt 1 teaspoon Olive oil 2 and 1/2 tbsp (30g) Water 1 cup (220g) Rosemary 1 sprig Procedure: Clean the butternut squash by removing the ends and peeling it with a potato peeler to remove the outer skin. Remove any seeds. Dice 2/3 lb (300 g) of pulp and cut it into cubes. Steam the pumpkin for about 20 minutes or until soft. Place the pumpkin in a food processor with the water and blend it until pureed. In a bowl, combine the two types of flour. Add the dry brewer's yeast, olive oil, and sugar. Finally, add the pumpkin puree and stir with a spatula or spoon to combine the ingredients. Cover with plastic wrap and let the dough rest for 15 minutes at room temperature. Take the dough and mix again with a spatula. Add salt and continue to knead in the bowl. Place the dough onto a work surface lightly greased with olive oil, then knead to shape a round loaf. Place the loaf in a greased bowl. Cover with plastic wrap and let it rise until doubled in size (for about 5 hours) in a warm, draft-free place. Spread the dough into a rectangular baking pan (10x12 inches/25x30 cm) lined with baking paper and sprinkled with olive oil. Roll out the dough with your hands. Cover with plastic wrap and let it rise for another hour. Sprinkle the surface with rosemary needles and bake in the static oven on the middle shelf at 390°F/200°C for about 30 minutes or until golden brown. ► LATEST VIDEOS FROM GIALLOZAFFERANO http://bit.ly/RICETTE-GZ ► PIZZA, FOCACCIA, AND BAKED DESSERTS RECIPES https://bit.ly/LIEVITATI-GZ _______________________________________ Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! ► GIALLOZAFFERANO ONLINE COOKBOOK: https://www.giallozafferano.it/ ______________________________________ ★ FOLLOW US! ► Facebook:   / giallozafferanolive   ► Instagram:   / giallozafferano   ► TikTok: https://vm.tiktok.com/ZSPy5BYH/ ► Pinterest: https://www.pinterest.it/GialloZafferano ► Twitter:   / giallozafferano   #focaccia #butternutsquash #giallozafferano