Gluten-Free Irish Soda Bread Focaccia with Roasted Pumpkin and Rosemary

Name: Gluten-Free Irish Soda Bread Focaccia with Roasted Pumpkin and Rosemary
Cuisine: Northern Europe
Ingredients: 2 teaspoons fennel seeds, toasted and coarsely ground; pinch of chilli flakes; 450 g butternut squash or pumpkin (peeled weight), peeled and cut into 2cm cubes; 1 tablespoon good olive oil; 10 small sprigs of fresh rosemary; 450 g butternut squash or pumpkin (peeled weight), peeled and cut into 2cm cubes; 1 batch of gluten-free bastible Irish white soda bread dough; 2 tablespoons good olive oil; 110 g Irish Cheddar cheese, grated; 50 g Ardsallagh goat’s cheese; 1 tablespoon chopped fresh rosemary; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Makes
1

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

This delicious recipe was inspired by Rory O’Connell, who puts sprigs of rosemary on the bottom of the tray and places the dough on top so that the rosemary gets crisp and cooks into the dough, then studs the top with roasted pumpkin.

Ingredients

1 batch of gluten-free bastible Irish white soda bread dough
2 tablespoons good olive oil

Europe
Ireland
Bread
Vegetarian
Gluten-free

Method

Preheat the oven to 230°C/450°F/gas mark 8.

Put the squash or pumpkin in a bowl and toss with the olive oil, ground fennel seeds and chilli flakes. Season with sea salt and freshly ground black pepper and toss again to coat. Tip out onto a baking tray in a single layer and bake