Pumpkin focaccia

Ingredients for 2 servings:

• 200 g spelt flour
• ½ pack of dry yeast
• ½ tsp salt
• 1 pinch(s) of sugar
• 125 ml water
• Flour for dusting
• Olive oil for the mold
• 100 g sour cream
• 2 handfuls of pumpkin flesh, diced
• 125 g feta cheese
• some herbs, Italian
• n. B. Spice(s) of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 25 minutes; Total time approx. 18 hours 55 minutes

a delicious alternative to the typical pumpkin soup in autumn

Knead the spelt flour, yeast, salt, sugar, and water together for about 15 minutes. If the dough is too sticky, add a little more flour. Dust the dough ball with a little flour, cover, and let it rise in the refrigerator for about 12-18 hours. About 2-3 hours before baking, grease a baking dish with olive oil and spread the dough out with your hands to a diameter of about 25 cm, leaving a slight edge if desired. Cover with a tea towel and let it rise at room temperature until ready to prepare. Preheat oven to 200°C (top/bottom heat). Peel or wash the pumpkin (depending on the type), remove the seeds, and dice it finely. Drain the feta cheese and roughly crumble it. Spread the sour cream over the dough. Arrange the pumpkin cubes and feta crumbs on top, sprinkle with herbs, and season to taste. Finally, bake in a hot oven for about 25 minutes until golden brown.