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Winter brings with it the desire for warm, comforting and flavorful dishes. Pumpkin, the undisputed queen of the season, meets the rising power of water kefir, turning into a soft and fragrant focaccia, ideal for enriching the winter table. Water kefir boosts leavening and creates a soft, airy texture with a delicately crispy crust, enhancing the natural sweetness of the pumpkin. The secret of TIBI's leavening power: Water kefir liquid is an extraordinary ally in the kitchen. Thanks to its load of natural bacteria and yeasts, this fermented drink accelerates the rising process, giving dough a unique lightness and a complexity of flavor reminiscent of sourdough. In this focaccia, TIBI not only boosts leavening, but also helps create a soft, airy texture with a delicately crispy crust. In addition, the slight acidity of water kefir enhances the natural sweetness of the pumpkin, giving a balance of flavors that will win you over from the first bite.
Cut the pumpkin into cubes and cook it steamed or in the oven until soft, then mash it with a fork to obtain a purée.
In a large bowl, combine the flour, water kefir, extra virgin olive oil, salt and pumpkin purée. Mix well until you get a soft, elastic dough (it will be slightly sticky, that is normal).
Cover with a damp cloth or cling film and let rise for 10 hours at room temperature.
Transfer the dough to an oiled baking tray and gently spread it out with your hands.
Cover and let it rise for at least another 2 hours.
Drizzle with a little oil, add coarse salt and rosemary, then make the classic dimples with your fingers.
Bake in a preheated static oven at 220°C for 20-25 minutes, until nicely golden.
Large bowl
Oven
Baking tray
Kitchen cloth
Store in an airtight container at room temperature for 2-3 days or freeze for longer storage.
To speed up rising, you can add 1 g of dry yeast to the water kefir and let it rest for 5-10 minutes until bubbles form. This focaccia is a versatile base that can be enriched with aromatic herbs, toasted pumpkin seeds and cheeses to taste.
Italia, Toscana
| Energy (kcal) | 212.88 |
| Carbohydrates (g) | 42.02 |
| of which sugars (g) | 2.08 |
| Fat (g) | 3.16 |
| of which saturates (g) | 0.48 |
| Protein (g) | 6.45 |
| Fibre (g) | 1.42 |
| Salt (g) | 0.43 |
