Fall. In full colours.
I gaze upon the sky.
Bright blue sky. Red, orange and yellow.
That’s what I see. Smiling.
A cold breeze spinning around the fallen leaves.
A reflection on the surface.
Calm. And free.
Far away from this world.
This fall seems different. I’ve never seen it in such beautiful colours. Or maybe I just wasn’t looking… The light, the smells, the last fruits of the nature before the winter, the cosiness and warm, strong, colourful food. Earth. Pumpkins and grapes, reflecting its colors in the sky.
- 500 g spelt flour
- 300 g pumpkin puree
- 2 Tbsp oil
- 20 g fresh yeast
- 50 ml milk
- 1 tsp agave syrup
- 8 g salt
- 10 Tbsp pumpkin seed oil
Focaccia with grapes, mozzarella and rosemary
- 1 mozzarella
- fresh rosemary
Focaccia with sage, feta and pecans
- fresh sage
- 100 g feta
- 2 handfuls of pecans
- Cut pumpkin in bigger pieces. Use hokkaido or butternut. Remove the seeds. Sprinkle with some oil and salt. Bake at 200°C until soften (around 30 – 40 min).
- Let cool the pumpkins. Remove the skins and puree using a hand blender.
- Prepare yeast: mix 20 g fresh yeast, 50 ml warm milk and tablespoon of agave syrup. Let double in volume.
- In a big bowl mix flour and salt. Add yeast and 300 g pumpkin puree. Mix and knead. Gradually mix in 6 Tbsp of pumpkin seed oil. The dough for focaccia should be very soft and not firm. Let rise.
- When doubled in volume, gradually mix in another 4 Tbsp of pumpkin seed oil while kneeding.
- Divide the dough in smaller parts. Add some neutral oil, like sunflower, to the baking sheet. Using your fingertips flatten the dough to aprox 1 cm thick. Testo razdelimo na več manjših kosov. Z oljem namažemo papir za peko ali pekač. Garnish. Let rise.
- Preheat oven to 230°C. Leave in the baking tray so it gets warm. Take it out of the oven and place on focaccias on baking sheets. Bake 10 – 15 min at