Sunday Feast № 48 | Focaccia with Roasted Pumpkin

It is well into pumpkin season and I've also been meaning to make bread. This adaptation of a recipe from Food & Wine magazine November 2014 issue (yes, I am going through my old issues) is mainly to do with the fact that I do not have a stand up mixer, so elbow grease it was instead. What I do have is great central heating that allowed me to proof the dough with the bowl or baking sheet standing on a wooden cutting board on top of a column radiator for that perfect 80-90°F/27-32°C range. Lose some. Win some. Watch the initial roasting of the pumpkin slices knowing that they will roast again atop of the focaccia dough.