Hello beautiful people!
How have you all been? This year is going by so fast its hard to keep up with the things that have been happening!! But on the bright side, my son starts school next week! A few years ago when I would see memes of how parents would rejoice the day school started after summer holidays, I never understood it. But today I do 🙂 The fact is the little one is gone only for 2 hours but the amount of stuff that gets done during those 2 hours is crazy!
That being said, my baby is my darling. This holiday hasn’t really been a holiday but its fine, he is only 2 and there will be many more holidays to come. I once read in a book that “oh we can do this trip on another holiday” should never be said as the chances are that it will never get done. lol.
We moved into our new home 9 months ago and finally there is a balcony garden and a few plants of which the only one that is not doing too well is my sage plant. I tried everything, different watering strategies, sun, shadow, etc. Nothing seems to be working. So to make the best of what is, this recipe popped in to my head. Like I always say, Focaccia is the easiest bread to make and honestly its like pizza you can have any kind of topping and it would work extremely well. The usual tomatoes and basil with a little sea salt is always a winner.
Food and Colour go hand in hand. And the brighter the colours or the contrast between ingredients, the more appetising it is. The art of plating food with one single colour is also one to be appreciated. But this bread is a rustic – “lets have bread and soup for dinner kind of recipe”. The soft yeast bread with a little crunch on the top, the soft sweetness of the pumpkin, the flavours of sage, and the little nuttiness from the walnuts are just the perfect way to enjoy this bread. It goes very well with a warm bowl of soup. We had it with sweet corn soup but any thick soup would be perfect.
- Refined Flour - 1 cup
- whole Wheat flour - 1 cup
- Active Yeast - 2 tsp
- Water - 1 cup ( Luke warm)
- Sugar - 1 tsp
- Salt - ½ tsp
- Pumpkin - half a small yellow pumpkin
- Sage - 10 leaves ( fresh)
- Walnuts - ⅓ cup ( or as much as required)
- Olive Oil - 3 tbsp + for drizzle and greasing
- In a large bowl add half with water and sugar. Mix well till the sugar dissolves
- Then sprinkle the yeast over the sugar water and set it aside to bloom
- Once you see that the mixture is nice and frothy, add the flour, salt, 3 tbsp oil and knead till it comes together to for a nice soft dough
- Grease a glass bowl with oil and set the dough into the bowl. Cover and let it rest for an hour
- During this time cut the pumpkin into two halves. Then peel the skin off. Now using the same vegetable peeler, peel the pumpkin to form ribbons
- Once the dough has risen, make small indents with you finger tips on the bread, then add the pumpkin, sage and walnuts. (You could also sprinkle some rock salt at this stage )Make sure to rub the sage with oil before you put it on the bread
- Cover and let it rest for another half n hour
- Pre Heat your oven to 190
- Once done, drizzle little more olive oil on the bread and set to bake into the oven for 45 mins
- Serve right away along with hot soup or just as an appetizer