Pumpkin Focaccia with Walnuts & Camembert
I look forward to pumpkin season all year long. I make cakes, quick breads, cinnamon rolls, candy, and even pasta with my favorite orange ingredient. This year? I’m not feeling it. Oh, I bought some. I even made a cheesecake. Err, tried to make a cheesecake but my leaky springform had other ideas. Other than that I had no interest in pumpkin. And then I thought about bread. Real bread, not a quick bread.
This bread is a focaccia which is a flat bread that’s usually topped with herbs and olive oil. Because I went with pumpkin, I chose different toppings but we can talk about that in a minute. ;) The bread was very simple. The great thing about focaccia dough is that it’s so smooth and no sticky at all which means kneading and shaping is very simple.
As for the toppings, I was recently sent a round of Camembert from the people at Ile de France and it’s been sitting in my fridge waiting for brilliance to strike. This was it. The camembert, despite being all kinds of stinky in my fridge, was actually quite mild and worked perfectly with the pumpkin. (If you don’t want to shell out the cash for Camambert, a gruyere or Swiss would be perfect.) The nuts provided a nice crunch on top of the silky melted cheese.
Full Disclosure: The camembert was sent to me for free from Ile de France but I was not asked to review or create a recipe using it. All opinions are my own.
This post submitted to YeastSpotting.