Pumpkin feta thyme focaccia

Fluffy, spicy, delicious: our autumnal focaccia variant from Villa Verde.

The VillaVerde can be described as a truly special accommodation in the heart of South Tyrol! The spacious outdoor area invites you to relax and swim in the pool or the natural swimming pond, while inside there is a cozy sauna and spa area. The real highlight is the good cuisine at VillaVerde. In the morning, a culinary balanced breakfast buffet awaits guests, who can then enjoy in peace: egg dishes, hot and cold delicacies, freshly squeezed juices and seasonal fruit and vegetables. In the afternoon, various cakes are served, which can be enjoyed in the fireplace room. We are very happy that VillaVerde is sharing their focaccia recipe with a creamy filling with us! The autumnal focaccia is an excellent accompaniment Aperitif or a Soup.

Pumpkin feta thyme focaccia

Ingredients:

for 1 focaccia:

– a medium-sized pumpkin (e.g. Hokkaido)
– paprika powder, salt, pepper
– approx. 200 g feta
– 600 g wheat or spelled flour
– 300 g wholemeal spelled flour
– 25 g of fresh yeast
– 500 ml lukewarm water
– 1 tbsp honey
- 3 TL salt
– 90 ml olive oil
– 5 sprigs of thyme (pick the leaves)
– 3 sprigs rosemary (chop finely)
– Fleur de Sel

Preparation:

For the focaccia dough, add the lukewarm water to the mixing bowl, crumble in the yeast, add honey and stir everything together briefly. Then add the two types of flour, salt and olive oil on top. Knead the dough with the dough hook for 10 minutes and finally add the chopped rosemary. Form the dough into a ball and let it rise, covered, in a lightly oiled bowl until the volume has doubled, preferably 2,5 hours. Cut the pumpkin into cubes, season with paprika powder, pepper and salt and bake in the oven with a little olive oil until soft. Allow to cool, then puree with feta and a pinch of salt; you may still see small pieces (taste to taste).

Place the focaccia dough on the work surface and pull it apart with your hands to form an elastic, large rectangle. Spread the pumpkin cream generously on top and then roll up the dough from the short side into a roll, fold the left and right ends towards the middle and place it in a mold (approx. 30×30, 4-5cm high) and another one Let it rise for an hour (YES! Patience is required, but it's worth it). Then pour some olive oil over the focaccia and press indentations into the dough with your fingers, let it rise for another 20 minutes, sprinkle with fleur de sel and thyme leaves and bake at 180 degrees for about 35 minutes. It should be crispy at the corners.