Pumpkin and Red Onion Focaccia

Dear Turkey,

Just the right amount

Of savory and sweet to

Eat all by itself

Pumpkin and Red Onion Focaccia

(makes one large loaf, adapted from here)

Ingredients:

- 3/4 c warm water

- 1 pkg or 2.5 t yeast (instant is fine)

- 2 T maple syrup

- 4-6 c flour, plus extra if needed (I used white)

- 1 can pumpkin puree

- 3 T olive oil, divided

- salt

- 1 small onion, peeled and sliced thin into rings

- 2 T rosemary, fresh if you have it

- 1/4 c shredded parm, optional 

Instructions:

- Combine water, yeast, and maple syrup and let stand 2 minutes. Add about 3 c flour, the pumpkin, 1 T of the oil, and 1 t salt (try not to let the salt touch the yeast directly).

- Knead with your hands for 2-5 minutes until a ball forms, adding flour as needed. Cover and rise at least 30 minutes in a warm place.

- Cover a baking stone with parchment and form the dough into a rectangle about 1 inch high. Dimple the top of the rectangle with your fingers. Drizzle the top with the remaining olive oil, arrange the onion and rosemary on top of that, and sprinkle with about 1 t of salt (large crystals if you have it), and the parm, if using. Let stand for at least 20 minutes.

- Bake at 350 F for 30-60 minutes. Baking time will depend on how wet your dough is and how big the loaf is. It should be starting to brown on the top, and the dough should sound hollow when tapped. If you're not sure, bake it more.

Enjoy,

Tofu