Pumpkin Parmesan Focaccia Bread
by Oven Love, based on a recipe from the Cooking Photographer

½ cup lukewarm water
1 teaspoon honey
1 tablespoon active dry yeast
2 cups bread flour
1 1/2 cups whole wheat flour
1 cup canned pumpkin (Not pumpkin pie filling)
2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
olive oil, sea or kosher salt, rosemary, thyme and grated parmesan cheese for topping

1. Measure water in a wet measuring cup and stir in the honey and yeast. Set aside for 5 minutes.

2. In a stand mixer with a dough hook and add the flours, pumpkin, olive oil, salt, onion powder, garlic powder and the yeast mixture and knead for several minutes.

3. Turn the dough onto a clean surface and knead with your hands for a couple more minutes. Coat a large bowl with a little olive oil or cooking spray, toss in the dough turning coat once to coat, and cover in plastic wrap.  Let rise for about an hour.

4. Preheat the oven to 450.  Spray a baking sheet with cooking spray.  Remove the dough and spread out on the sheet with your fingers as you would a pizza crust.  Poke the surface of the dough with your fingertips.  Drizzle with olive oil and sprinkle with salt, rosemary, thyme and parmesan cheese.  Bake until golden brown, about 15-20 minutes.  Let cool, slice with a pizza cutter and serve.