Pumpkin-Walnut Focaccia with Gruyère

Ingredients

• 15.8 ounces bread flour divided
• 0.3 cup brown sugar packed
• 3 tablespoons butter melted
• 1 cup pumpkin puree canned
• 1 teaspoon cornmeal 
• 2.3 teaspoons yeast dry
• 0.3 teaspoon nutmeg 
• 3 ounces gruyere cheese divided grated
• 1 teaspoon salt 
• 0.3 cup walnut pieces coarsely chopped
• 0.8 cup water (100° to 110°)

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• aluminum foil
• measuring cup

Directions

1. Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85), free from drafts, 30 minutes.
3. Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined.
4. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle.
6. Place dough circles on a baking sheet sprinkled with cornmeal.
7. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
8. Preheat oven to 40
9. Uncover dough; bake at 400 for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.