Flat bread with spiced pumpkin, red onion, fresh cheese and Giusti Balsamic Vinegar 4 Gold Medals
Flat bread with spiced pumpkin, red onion, fresh cheese and Giusti Balsamic Vinegar 4 Gold Medals
Rated 5.0 stars by 1 users
Category
Flat bread with spiced pumpkin, red onion, fresh cheese and Giusti Balsamic Vinegar 4 Gold Medals
Cuisine
Italian
Ingredients
-
400ml warm water
-
25gr yeast
-
1 teaspoon sugar
-
50gr extra virgin olive oil
-
500gr flour
-
1 tablespoon salt
-
½ pumpkin
-
Paprika
-
Chili pepper
-
Pepper
-
Salt
-
1 red onion
-
100gr cream cheese
-
Giusti Balsamic Vinegar of Modena
Directions
For the flatbread: melt yeast in water, add sugar, oil and flour. Mix and add the salt. Mix again and let rise until doubled in volume.
- Cut pumpkin and season with oil, salt, pepper, paprika and chili pepper. bake in oven at 180°C for 40 minutes.
- Cook onion with oil, water, salt, pepper and sugar for 10 minutes in pan.
- Spread the leavened dough in a baking pan and wait 30 minutes. Bake in a 220°C oven for 10 minutes. Season the focaccia with pumpkin and onion and bake for another 15 minutes.
- Serve with cream cheese and Giusti Balsamic Vinegar.
Flat bread with spiced pumpkin, red onion, fresh cheese and Giusti Balsamic Vinegar 4 Gold Medals
Rated 5.0 stars by 1 users
Category
Flat bread with spiced pumpkin, red onion, fresh cheese and Giusti Balsamic Vinegar 4 Gold Medals
Cuisine
Italian
Ingredients
-
400ml warm water
-
25gr yeast
-
1 teaspoon sugar
-
50gr extra virgin olive oil
-
500gr flour
-
1 tablespoon salt
-
½ pumpkin
-
Paprika
-
Chili pepper
-
Pepper
-
Salt
-
1 red onion
-
100gr cream cheese
-
Giusti Balsamic Vinegar of Modena
Directions
For the flatbread: melt yeast in water, add sugar, oil and flour. Mix and add the salt. Mix again and let rise until doubled in volume.
- Cut pumpkin and season with oil, salt, pepper, paprika and chili pepper. bake in oven at 180°C for 40 minutes.
- Cook onion with oil, water, salt, pepper and sugar for 10 minutes in pan.
- Spread the leavened dough in a baking pan and wait 30 minutes. Bake in a 220°C oven for 10 minutes. Season the focaccia with pumpkin and onion and bake for another 15 minutes.
- Serve with cream cheese and Giusti Balsamic Vinegar.
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