Crispy Rosemary Pumpkin White Bean Focaccia Fingers with Tart Berry Chive Yogurt

Crispy Rosemary Pumpkin White Bean Focaccia Fingers with Tart Berry Chive Yogurt 🌿🎃 This is a cosy tray-bake snack built around crisp focaccia edges, soft pumpkin, creamy white beans and a cool pink yogurt dip. The focaccia is baked as one slab, then sliced into fingers for dipping, lunch boxes, soup nights or a simple vegetarian board. The little tart-berry yogurt keeps the bread from feeling heavy: creamy, bright, herby and just sweet enough. ✨ Yield: 12-16 focaccia fingers Time: about 1 hour active/passive if using ready dough, plus any dough proving time Ingredients For the focaccia fingers: - 650 g prepared focaccia or pizza dough, room temperature - 2 tablespoons olive oil for the tray, plus 2 tablespoons for the top - 1 1/2 cups roasted pumpkin or butternut squash cubes, cooled - 1 cup cooked white beans, drained and patted dry - 1 tablespoon finely chopped rosemary - 1 teaspoon lemon zest - 1/2 teaspoon smoked paprika - 1/2 teaspoon fine salt - 1/4 teaspoon black pepper - Flaky salt, for finishing - Extra rosemary leaves, optional For the tart berry chive yogurt: - 1 cup thick Greek yogurt - 2 tablespoons tart berry jam, cranberry relish or finely chopped roasted berries - 1 tablespoon finely chopped chives - 1 teaspoon finely chopped sage - 1 tablespoon lemon juice - 1 teaspoon olive oil - Pinch of salt - Black pepper, to taste Method 1. Warm the dough. Let the dough sit at room temperature until relaxed and easy to stretch. Cold dough springs back and bakes denser. 2. Oil the tray. Generously oil a 23 x 33 cm baking tray or similar shallow tin. Press the dough into the tray, rest 10 minutes if it resists, then press again until it reaches the corners. 3. Add the topping. Dimple the dough deeply with oiled fingertips or the back of a spoon. Scatter over the roasted pumpkin and white beans, pressing some pieces lightly into the dough. Drizzle with olive oil, then add rosemary, lemon zest, smoked paprika, fine salt, black pepper and a little flaky salt. 4. Rest before baking. Leave the topped dough for 15-20 minutes in a warm spot until slightly puffy. This short rest helps the crumb stay open and soft. 5. Bake. Heat the oven to 220C / 425F. Bake for 22-28 minutes, until the top is deeply golden, the edges are crisp and the underside sounds firm when lifted with a spatula. 6. Cool and slice. Rest the slab for 8-10 minutes on a rack, then slice into sturdy fingers. This keeps the middle airy instead of gummy. 🥖 7. Make the yogurt. Stir Greek yogurt with tart berry jam or chopped berries, chives, sage, lemon juice, olive oil, salt and pepper. Taste and adjust: more lemon for brightness, more berry for fruitiness, more chives for a savoury finish. 8. Serve. Pile the warm focaccia fingers on a plate with the berry chive yogurt alongside. Finish with extra herbs, a small drizzle of olive oil and a few berries if you like. Serving and storage tips - Best texture: serve warm, once the edges have cooled just enough to crisp. - Make ahead: bake the focaccia slab earlier in the day and rewarm fingers in a hot oven for 5-7 minutes. - Storage: keep leftover bread airtight for 2 days; refrigerate the yogurt separately for up to 3 days. - Good with: tomato soup, crunchy salad, marinated olives, roasted vegetables or a simple cheese board. Save this one for a golden tray of snackable focaccia with a bright creamy dip. Tasteloom.club 💚