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    Pumpkin Focaccia with red potato scallops

    September 21, 2018 by Fouzia Husainy 9 Comments

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    pumpkin focaccia

    This is a comforting, wholesome pumpkin focaccia side dish that I made in Pizza Bianca style especially for Thanksgiving. It has a soft and spongy base with a crispy brown outer crust and topped with a cream cheese based white sauce, mozzarella cheese and scalloped red potatoes.  The freshly made cranberry sauce paired very well with the focaccia pushing it to another level.

    Earlier I have made pizza bianca with ricotta cheese and potato scallops and it turned out well. So I wanted to try it out with focaccia as well. The only difference I would say is I made this like a focaccia bread with a thicker and spongy crust and used roasted pumpkin in the dough, roasted it to add more flavour to the dough. And roasting the fresh pumpkin also infused a smoky flavour into the focaccia

    Next time I would try it with thicker red potato slices coz I felt there should be more of the potato in the bite. But this worked very well as a perfect side dish to enjoy with the turkey for Thanksgiving.

    pumpkin focaccia

    Here’s the recipe:

    Ingredients:
    For the dough:
    2 3/4 cups all purpose flour
    1 tbs yeast
    3/4 cup lukewarm water
    1 tbs sugar
    1 tsp pink salt or sea salt
    1 cup roasted pumpkin cubes
    2 tbs olive oil

    toppings:
    2 red potatoes (medium sized)
    2 cups mozzarella cheese grated
    2 tbs cream cheese
    1 cup white sauce
    1 tsp oregano spices
    1 tsp Black pepper (finely ground)
    1/2 tbs olive oil

    pumpkin focaccia
    Instructions:

    1. Roast the pumpkin cubes. I got the packed cut up pumpkin cubes which made it so easy for me to roast in the oven at 400ºF for 15 minutes or until soft. For me 3 cups (1 lb) of raw pumpkin cubes made one cup after roasting.

    2. Add 1 tbs yeast and 1 tbs sugar to 3/4th cup lukewarm water and let it rise – 5 minutes.
    3. Sift the all purpose flour, add salt, set aside.

    4. Blend the roasted pumpkin cubes in a food processor by add no more than 1/4 cup of water. To this pureed pumpkin add the sifted flour, pulse one or two times then add the yeast solution. Pulse again a few times until the dough gets formed into a ball. At this stage check the dough. If it is too dry, sprinkle a little water then pulse again.

    5. Pulse for short intervals so the dough doesn’t get cooked. Now add a tbs of olive oil and pulse for one or two times more till the dough becomes springy and starts to spin. At this stage stop, remove the dough, make a smooth round ball of it, put it in a greased bowl, cover it with a damp cloth and let it rise in a corner on your counter top for at least an hour.

    6. Meanwhile prepare the white béchamel sauce. Add 2 tbs cream cheese to the white sauce and blend it well by using a hand blender or a whisk. Add a pinch of salt, sprinkle pepper and set aside.

    7. Cut the red potatoes into thin slices using a slicer or a mandolin. Dry them in between paper towels. To steam them, put them in a bowl, sprinkle some salt, drizzle some olive oil, mix well, then close the bowl with a lid and microwave on high for 1 minute. Check if they are done, should be a little soft when pressed.

    unbaked pumpkin focaccia with potato scallops
    8. Now grease a cookie sheet or pizza pan and spread the dough on it by pressing lightly with your fingers evenly till it spreads on all the sides. This is a technique that can be acquired with a little practice. Check the pictures above.

    9. Take a fork and prick all over the spread focaccia dough. This is done to let the air out so that the dough doesn’t bubble up. Sprinkle the oregano spices all over the focaccia.

    10. Now drizzle the cheese sauce on the focaccia and spread it evenly with a brush or back of a spoon. Cover it with a layer of grated mozzarella cheese, then top with the steamed potato scallops. Sprinkle more oregano and black pepper and drizzle some olive oil on top.
    baked pumpkin focaccia bread
    11. Bake in the 2nd bottom lowest shelf in the oven preheated at 400ºF for 15 – 20 minutes when the cheese starts bubbling and you see red spots appearing on the sides. Remove and let it rest for 5 minutes. Then using a pizza cutter cut into squares or rectangular slices or wedges and enjoy with cranberry sauce.

    Recipe

    pumpkin focaccia

    Pumpkin Focaccia with Red Potato Scallops

    Author: Mamasecretrecipes
    This is a comforting wholesome pumpkin focaccia side dish I made in Pizza Bianca style especially for Thanksgiving. It has a soft and spongy base with a crispy brown outer crust and topped with a cream cheese based white sauce, mozzarella cheese and scalloped red potatoes.  The freshly made cranberry sauce paired very well with the focaccia pushing it to another level.
    Course Appetizer, Baked goodies, Side Dish
    Cuisine American cuisine, Canadian Cuisine, Italian Cuisine

    Ingredients
      

    For the dough:

    • 2 3/4 cups all purpose flour
    • 1 tbs yeast
    • 3/4 cup lukewarm water
    • 1 tbs sugar
    • 1 tsp pink salt or sea salt
    • 1 cup roasted pumpkin cubes
    • 2 tbs olive oil

    For the toppings:

    • 2 red potatoes medium sized
    • 2 cups mozzarella cheese grated
    • 2 tbs cream cheese
    • 1 cup white sauce
    • 1 tsp oregano spices
    • 1 tsp Black pepper finely ground
    • 1/2 tbs olive oil
    Get Recipe Ingredients

    Instructions
     

    • Roast the pumpkin cubes. I got the packed cut up pumpkin cubes which made it so easy for me in the oven at 400ºF for 15 minutes or until soft. For me 3 cups (1lb) of raw pumpkin cubes made one cup after roasting.
    • Add 1 tbs yeast and 1 tbs sugar to 3/4th cup lukewarm water and let it rise - 5 minutes.
    • Sift the all purpose flour, add salt, set aside.
    • Blend the roasted pumpkin cubes in a food processor by add no more than 1/4 cup of water. To this pureed pumpkin add the sifted flour, pulse one or two times then add the yeast solution. Pulse again a few more times until the dough gets formed into a ball. At this stage check the dough. If it is too dry, sprinkle a little water then pulse again.
    • Pulse for short intervals so the dough doesn't get cooked. Now add a tbs of olive oil and pulse for one or two times more till the dough becomes springy and starts to spin. At this stage stop, remove the dough, make a smooth round ball of it, put it in a greased bowl, cover it with a damp cloth and let it rise in a corner on your counter top for at least an hour.
    • Meanwhile prepare the white béchamel sauce. Add 2 tbs cream cheese to the white sauce and blend it well by using a hand blender or a whisk. Add a pinch of salt, sprinkle pepper and set aside.
    • Cut the red potatoes into thin slices using a slicer or a mandolin. Dry them in between paper towels. To steam them, put them in a bowl, sprinkle some salt, drizzle some olive oil, mix well, then close the bowl with a lid and microwave on high for 1 minute. Check if they are done, should be a little soft when pressed.
    • Now grease a cookie sheet or pizza pan and spread the dough on it by pressing lightly with your fingers evenly till it spreads on all the sides. This is a technique that can be acquired with a little practice.
    • Take a fork and prick all over the spread focaccia dough. This is done to let the air out so the dough doesn't bubble up. Sprinkle the oregano spices all over on the focaccia.
    • Now drizzle the cheese sauce all over the focaccia and spread it evenly with a brush or back of a spoon. Cover it with a layer of grated mozzarella cheese, then top with the steamed potato scallops. Sprinkle more oregano and black pepper and drizzle some olive oil on top.
    • Bake in the 2nd bottom lowest shelf in the oven preheated at 400ºF for 15 - 20 minutes when the cheese starts bubbling and you see red spots appearing on the sides. Remove and let it rest for 5 minutes. Then using a pizza cutter cut into squares or rectangular slices or wedges and enjoy with cranberry sauce.
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    Filed Under: American, Appetizers, Baked Treats, Bread, Breakfast, Brunch, Canadian Cuisine, Cranberries, Eating Healthy, Focaccia, Italian Cuisine, Vegetarian Tagged With: baked side dish, Focaccia bread, Pumpkin, pumpkin focaccia, Thanksgiving

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    Reader Interactions

    Comments

    1. Asha

      October 16, 2023 at 11:22 pm

      5 stars
      I cut the red potatoes a bit thicker as you mentioned. This made a nice brunch; along with some leftover turkey from Thanksgiving.

      Reply
      • Fouzia

        November 15, 2023 at 3:22 pm

        Wow! That would have made a good meal. So happy to know that you tried my focaccia and enjoyed it too. Thanks so much for letting me know Asha.

        Reply
    2. Marie-Pierre Breton

      October 14, 2023 at 7:51 pm

      5 stars
      This recipe is so different! I love this, and love to try new avenues! Red potato on a pumpkin dough focaccia sounds fun; going to have to try it!

      Reply
      • Fouzia

        October 15, 2023 at 12:16 am

        Thank you Marie. Yeah, it was so much fun making it. And I enjoyed the taste of pumpkin and red potato together.

        Reply
    3. Vanessa

      October 13, 2023 at 11:08 pm

      5 stars
      Such a delicious and different way to incorporate pumpkin!

      Reply
      • Fouzia

        October 15, 2023 at 12:18 am

        Thank you Vanessa. Yeah, it was different and tasted delicious too.

        Reply
      • Fouzia

        November 15, 2023 at 3:24 pm

        Thank you Vanessa.

        Reply
    4. Diane Galambos

      September 25, 2018 at 8:30 pm

      Whoah – this looks amazing. Adding it to my list of things to try very, very soon!!! Oh Yum…

      Reply
      • Fouzia Husainy

        September 26, 2018 at 11:30 am

        Oh, thanks Diane. It was really good. I am sure you’d like it. Let me know how it turns out when you try it.

        Reply

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