Pumpkin-Walnut Focaccia with Gruyere

Because this recipe makes two loaves, you can enjoy one now and freeze the other or give as a gift. If using to make bread for the Chicken & Ham Sandwiches with Artichoke-Tomato Spread, pat dough into a 9-inch circle so sandwiches will be easier to eat.

Yield: 2 loaves/8 servings each     (serving size: 1 wedge)

3/4 cup warm water (100-110 degrees)

1/3 cup packed brown sugar

1 pkg. dry yeast (about 2 1/4 tsp.)

3 1/2 cups bread flour, divided (about 15 3/4 oz.)

3 tbs. butter, melted

1 cup canned pumpkin

1 tsp. salt

1/4 tsp. ground nutmeg

3/4 cup (3 oz.) grated Gruyere cheese, divided

cooking spray

1 tsp. cornmeal

1/3 cup coarsely chopped walnuts

  1. Combine water, sugar and yeast in a large bowl; let stand 5 minutes (elevate over smaller bowl of hot steamy water to maintain warmth, if needed). Lightly spoon flour into dry measuring cups; level with knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes.
  2. Add pumpkin, salt and nutmeg to flour mixture, stir until well combined. Add 2 1/4 cups flour and 6 tbsp. cheese, stir until a soft dough forms. Turn dough out onto floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tbsp. at a time, to prevent dough from sticking to hands (dough will feel tacky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on baking sheet sprinkled with cornmeal. Sprinkle 6 tbsp. cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
  4. Preheat oven to 400 degrees.
  5. Uncover dough; bake at 400 degrees for 30 minutes or until loaves are browned on bottom and cheese melts (shield loaves with foil to prevent over-browning, if necessary). Cool on wire rack.

CALORIES 169 (30% from fat); FAT 5.6g (sat. fat 2.3g); CHOL 11mg; SOD 219mg; CARB 25.6g; FIBER 1.4g; PROTEIN 5.8g

from Cooking Light Annual Recipes 2006

Pumpkin Walnut Focaccia with Gruyere

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