I feel that it’s officially okay to make things with pumpkin because it’s October!
I still try to stay away from too many sweets, but I was in a mood for baking, and bread-baking with pumpkin seemed to be the best thing to do.
I grew up with Kabocha, and it’s probably my favorite squash/pumpkin.
So Kabocha slices along with pecan nuts and thyme went on my pumpkin focaccia to dress it up.
This was a beautiful looking focaccia!
It screams autumn, doesn’t it?
I used this recipe. ↓