The Ultimate Pumpkin-flavored Focaccia

Instructions

1. Chop the pumpkin into pieces, add the water and place in the microwave to cook for 8-10 min at max power, until cooked.
2. Remove almost all water and transfer to a separate bowl.
3. Using a blender, make a puree of the pumpkin.
4. Once the cooking water gets lukewarm (5-10min), add the yeast and mix it until bubbles start to form.
5. Combine flour and salt into a big bowl, add the remaining ingredients and work the dough with your hands for a few minutes until everything is mixed together.
6. Let it rest, covered, for 30 min.
7. Do 1x set of folds, then let it rest until doubled in size (about 2h).
8. Sprinkle some oil onto the baking tray.
9. With a rolling pin, flatten the dough to a rectangle, then transfer to the baking tray.
10. Lightly flour the surface of the focaccia, then with your hands, push the dough to adhere to the corners & edges of the tray, creating a small edge. This step is crucial to prevent the salamoia to go under the focaccia, making the bottom soggy.
11. Cover with a kitchen towel and let it rest for another  hour.
12. 40 minutes in, turn the oven on to 200C fan.
13. Prepare the salamoia, then check all the edges are still there and adhere very well to the tray.
14. With your fingers, make holes in the dough being careful not to pierce it at the bottom.
15. Spread almost all of the salamoia on the focaccia evenly (you can use a brush to help).
16. Place the focaccia in the middle of the oven and cook until it starts to brown a little, about 20-25 min.
17. Take out the focaccia and spread the leftover salamoia on top. Enjoy!!