Instant Pot No Knead Pumpkin Focaccia is delicious and also super easy to make. Just mix everything together with a spoon, use Instant Pot to proof the dough, then bake. Perfect for holiday celebrations. It is also vegan.
Add the water wait for a few seconds until liquid just begins to warm up and turn sauté button off.
IMPORTANT: water needs to be lukewarm but not hot. If it is too hot then the yeast will not work.
Add the sugar, if using, yeast and mix.
Wait for about 5-7 minutes to make sure that the yeast foams. If the yeast doesn't foam then it means it is too old and you need to start again with some new yeast.
Add the pumpkin purée, seasonings, Zucchi Chili Pepper Extra Virgin Olive Oil and mix with a spoon or a spatula.
Add the flour a bit by bit and mix everything together until the flour disappears.NOTE: If it is humid where you are, you may need more flour. If it is dry, you may need less flour.
Press the Yogurt button and choose time of 1 hour (if you'd like, you can even do 30 minutes, just check to make sure that the dough actually rose after that time). You need a model of Instant Pot that has this button. This is the one I use.
After one hour (or half hour) take the Instant Pot lid off. The dough may not double in size but it should definitely look puffed up and smooth, light and spongy. Mix it with a dough scraper or your hands to make sure that there are no streaks of flour remain.
Make the Instant Pot No Knead Pumpkin Focaccia
Preheat the oven to 400F.
Use about 1 teaspoon of Zucchi Heritage Extra Virgin Olive Oil and brush a 13x9" sheet pan with it.
Lightly coat your hands with a bit more oil, it will help the dough not sticking to your hands.
Now transfer the dough to the prepared pan and evenly spread so that it fully covers the sheet pan.
Cover the pan with a clean kitchen towel and leave in a warm place for 30 minutes. The dough should puff up a bit.
After 30 minutes, remove the towel and make indentations/holes with your fingers all over the dough.
Drizzle with the remaining Zucchi Heritage Extra Virgin Olive Oil and brush to spread the oil.
If desired, sprinkle with flaky seasalt and extra fresh thyme.
Bake for 20-25 minutes or until cooked and beautifully golden.