American Lamb-Stuffed Fall Focaccia
Show up to the Halloween party with this focaccia in hand to impress them all! We love the way the sweetness of squash pairs with the rich, savory spiced lamb. All wrapped up in soft, airy focaccia–now you’re speaking my language.
American Lamb Stuffed Fall Focaccia
Servings: 10–12
Prep time: 30 minutes (plus overnight in the fridge)
Cook time: 1 hour
Total time: ~1 hour 30 minutes plus overnight rest
Ingredients:
- For the Focaccia:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 2 tsp kosher salt
- 2 tbsp granulated sugar
- 1¼ cup warm water
- ¼ cup extra virgin olive oil
- For the Lamb Filling:
- 1 tbsp olive oil
- 8 oz ground American lamb
- ½ cup diced onion
- 2 cloves garlic, minced
- ½ cup pumpkin purée
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- ½ cup crumbled Gorgonzola cheese
- For the Topping:
- ½ small pumpkin or butternut squash, peeled and thinly sliced
- ½ cup crumbled Gorgonzola cheese
- ¼ cup extra virgin olive oil
- 2 tsp fresh thyme leaves
Instructions:
- Prepare the Focaccia Dough: In a stand mixer bowl or large mixing bowl, combine flour, yeast, salt, and sugar. Add warm water and olive oil, knead until smooth and sticky (6–8 minutes). Let rise until doubled or refrigerate overnight in a greased, covered container.
- Prepare the Lamb Filling: Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until soft. Add lamb and cook until browned. Stir in pumpkin purée and spices; cook 2–3 more minutes. Remove from heat, cool slightly, then mix in Gorgonzola.
- Assemble the Focaccia: Grease a 9×13 baking dish and line with parchment. Spread half the dough into the bottom, pressing to fill the pan. Add lamb filling, leaving a small border. Top with remaining dough and pinch edges to seal.
- Add the Toppings: Arrange sliced pumpkin or squash on top. Sprinkle with Gorgonzola, thyme, and a pinch of salt. Drizzle with olive oil and let rise until doubled.
- Bake and Serve: Preheat oven to 400°F. Bake for 30 minutes, then reduce heat to 350°F and bake another 30 minutes. Let cool 15 minutes before slicing and serving.
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