No-Knead Pumpkin Focaccia

Instructions

1. Mix yeast flour pumpkin puree salt brown sugar and 1 1/2 cups warm water in a large bowl until a shaggy dough forms. Cover with plastic wrap and let sit in a warm spot 15 minutes.
2. Moisten hands in water. Stretch one side of dough up and over the opposite side turn bowl 90 degrees. Repeat 3 more times 1 full fold. Cover and let sit 30 minutes. Repeat folding and resting 2 more times about 1 hour more until dough is smoother and tighter.
3. Pour 1/4 cup olive oil into a 13x9 inch metal baking pan. Punch down dough transfer to pan. Sprinkle with flaky sea salt turn to coat in oil and press into an even layer. Cover and let rise until puffy about 45 minutes.
4. Preheat oven to 450F. Scatter rosemary and more sea salt over dough. Press fingers into dough to create dimples. Bake rotating halfway until deep golden brown 23-28 minutes. Cool slightly turn out and cool completely.