Recipe

American Lamb Stuffed Fall Focaccia 

Servings: 10-12

Prep Time:  30, plus overnight in the fridge

Cook Time:  1 hour

Ingredients:

For the Focaccia:

• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 2 teaspoons kosher salt
• 2 tablespoons granulated sugar
• 1 1/4 cup warm water
• 1/4 cup extra virgin olive oil

For the Lamb Filling:

• 1 tbsp olive oil
• 8 oz ground American lamb
• 1/2 cup diced onion 
• 2 cloves garlic, minced
• 1/2 cup pumpkin purée
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup crumbled Gorgonzola cheese

 

For the Topping:

• 1/2 small pumpkin or butternut squash, peeled and thinly sliced
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup extra virgin olive oil
• 2 teaspoons fresh thyme leaves

Instructions:

1. Prepare the Focaccia dough:

In the bowl of a stand mixer fitted with a dough hook (or in a large bowl using your hands as the dough hook) add the flour, yeast, sea salt, and sugar. Mix just a few seconds to combine.

Stir in the warm water and olive oil then knead until a smooth, sticky dough forms, about 6-8 minutes

Let this rise until doubled, about an hour, or plop into a greased and lidded container and refrigerate overnight.

2. Prepare the Lamb Filling:

In a large skillet, heat the olive oil over medium high heat. Add the chopped onion and garlic, sautéing until softened and translucent, about 3-4 minutes.

Add the ground lamb, breaking it up with a spoon as it cooks. Continue cooking until the lamb is browned and cooked through.

Stir in the pumpkin purée, cinnamon, nutmeg, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to blend.

Remove the skillet from heat and let the lamb cool. Once cool, stir in the crumbled Gorgonzola cheese.

3. Assemble the Focaccia:

Spray a 9×13 baking dish with pan spray and line the bottom with parchment paper. Grease the parchment paper.

Spread half of the focaccia dough into the bottom of your baking pan. Pull it out with your fingers and pressed down to cover bottom of the pan.

Spread the lamb mixture evenly over the dough, leaving a small border around the edges.

Stretch the remaining half of the focaccia dough and place it over the lamb mixture. Pinch the edges together to seal.

 

4. Add the Toppings:

Arrange the thinly sliced pumpkin or squash over the top layer of focaccia dough, creating a beautiful pattern.

Sprinkle the remaining Gorgonzola cheese evenly over the top and scatter fresh thyme leaves over the top for added flavor and visual appeal.

Finish with a pinch of salt over the pumpkin..

Drizzle with extra virgin olive oil and allow to rise until doubled in size. 

5.Bake and Serve:

Preheat your oven to 400℉.

Bake the focaccia for 30 minutes at 400 degrees.

Reduce temperature to 350 and bake for another 30 minutes until the bread is deeply golden brown and cooked through, and the pumpkin is tender.

Allow the focaccia to cool at least 15 minutes before slicing and serving.