Pumpkin Focaccia with Roasted Winter Veg

_INGREDIENTS:

_{PUMPKIN FOCACCIA:}

• 350ml warm water (38 degrees)
• 1 Tbsp honey 
• 7g active dry yeast 
• 2 Tbsp olive oil (plus a bit extra to keep your hands oiled)
• 750g high grade flour 
• 10g salt 
• 450g pumpkin

_{INSTRUCTIONS:}

Prepare the pumpkin puree for the focaccia dough:

1. Preheat oven to 180°C
2. Leaving the skin on, cut the pumpkin into large chunks and remove the seeds (you can reserve these for making our Toasted Pumpkin Seeds later!)
3. Place the pumpkin on a baking tray and drizzle with oil. Transfer to the oven and bake for 60 minutes or until soft enough to push a fork through. 
4. Transfer the pumpkin (skin and all!) into a blender or food processor and blitz until smooth. Set aside to cool.

Make the dough:

1. In a large bowl stir together the warm water & honey, then sprinkle over the yeast. Set the yeast mixture aside to bloom, approximately 10 minutes. You will know the yeast is ready once it's foamy on top.  
2. Once the yeast has bloomed, sift in the flour and salt. Add the cooled pumpkin puree and olive oil and mix until just combined. The dough should be sticky and wet and not smooth. 
3. Cover the bowl with a clean tea towel and let proof in a warm place for 30 minutes - it should be slightly risen (if you have a hot water cupboard this is the perfect place!)
4. Using wet hands pull one corner of the dough and fold over itself. Do this with each corner of the dough. Then cover the bowl again and leave to sit for another 30 minutes.
5. Repeat this step 3 more times, allowing 30 minutes proofing between each folding session. You might like to use the resting time to prepare your roast vegetable toppings (see steps below).
6. After the final round of stretching and folding the dough, transfer the dough into a lined or well-oiled deep baking tray. Use oiled hands to gently push the dough into the four corners of the tray, so you have a nice even layer of dough.
7. Cover the baking tray with a tea towel and place in a warm place for 1 hour for the final rise. 
8. Once the hour is almost up, preheat the oven to 200°C.
9. Drizzle olive oil over the dough and use your fingertips to push down gently into the dough to create those classic focaccia dimples all over the surface (like you’re playing the piano!)
10. Add the roasted vegetables on top gently pushing them down into the dough. Sprinkle with flakey sea salt. 
11. Bake for 20-25 minutes until golden brown. Remove from the oven and allow to cool slightly before serving. Drizzle with a finish of oil or balsamic glaze if desired.

Prepare the roast vegetable toppings:‍

While your dough is proofing, get the toppings ready to go.

1. Slice the onion into rings, carrots and parsnips into sticks and the beetroot into thin half moon shapes. 
2. Place the vegetables onto a lined baking tray and drizzle with olive oil and season with salt. 
3. Bake in the oven for 20 minutes at 180 degrees. Remove from the oven and set aside to cool.