First clean the pumpkin, cut it into thin slices and cook in a preheated oven at 180 ° C, for about 1 hour or until it is soft.
In the meantime, put the ingredients for the lievitino in a bowl, stir until it forms a uniform batter, and let it rise for about 1 hour or until doubled.
Once cooked, mash the pumpkin with a fork until you get a puree and let it cool.
Take the lievitino and add the pumpkin at room temperature together with the two flours, water and salt.
Work to obtain a homogeneous mixture.
Roll out the dough in a lightly greased baking pan, then let it rise for about 2 hours or until doubled.
Brush the focaccia with the oil (if you like, sprinkle with a little coarse salt and flavorings to taste).
Cook the pumpkin focaccia for 20-25 minutes at 190 ° C in a preheated ventilated oven, then let it cool down before serving.
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