Focaccia stuffed with pumpkin and taleggio: the autumn jolly dish

Focaccia stuffed with pumpkin and taleggio: the autumn jolly dish

In autumn, the pumpkin is used in every preparation, from appetizers to desserts. Have you ever thought of using it as a filling for focaccia?


  •  60
  •  250 cal x 100g
  •  low
  • Cooked pumpkin 300 g
  • Onions 1
  • Taleggio 200 g
  • Flour 500 g
  • Water 300 ml
  • Brewer’s yeast 6 g
  • Extra virgin olive oil as required
  • Salt as needed
  • Pepper as needed
  • Just enough rosemary
by Genny Gallo 

ocaccia stuffed with pumpkin and taleggio cheese is a super delicious first course , perfect for autumn. You can make it by kneading it by hand or using a planetary mixer. You will need to get a very homogeneous dough that will act as a base and cover for a stringy filling. For the filling, use the delica pumpkin or butternut which lends itself better to becoming a cream, otherwise use your favorite pumpkin: it will make the filling round and tasty. As a cheese we preferred taleggio but nothing prevents you from adding what is left in the fridge. Flavor the stuffed focaccia with a touch of rosemary and lots of pepper, it will truly become a delicious meal.

Preparation Focaccia stuffed with pumpkin and taleggio cheese

    1. Mix the flour with the water and yeast. Add the salt and knead for a long time. Leave the dough to rise for at least 2 hours.

    1. In a pan put the onion cut into small pieces, the oil and the pumpkin pulp and let it dry and season with the rosemary. Salt and pepper.

    1. Cut the taleggio into small pieces.

    1. Divide the dough once it has risen into two parts: Line the 28 cm diameter round pan with one half, stuff it with the pumpkin, cover with the taleggio and the second part of the dough. Let it rise for another 30 minutes, make small cuts on the surface and brush the dough with a drop of oil. Bake for about 35 minutes in a hot (static) oven at 200 ° C.

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