Pumpkin-Walnut Focaccia with Gruyère

I love the brief fall weather we have here. It put me in the mood to do a bit of baking on Friday night. Here's what I made:

Pumpkin-Walnut Focaccia with Gruyère

3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts
2 teaspoons pumpkin seeds

Directions:

In a large bowl, combine water, sugar, and yeast; let stand 5 minutes.
Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover with plastic wrap and let rise in a warm place, free from drafts, 30 minutes.
Add pumpkin, salt, and nutmeg to flour mixture; stir until combined. 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 to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat. Cover with plastic wrap and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese, nuts and pumpkin seeds evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes.
Preheat oven to 400°.
Uncover dough; bake at 400° for 28-30 minutes or until loaves are browned on the bottom and cheese melts. Cool on a wire rack.

Yields: 2-8inch rounds, 8 servings per round

Source: Cooking Light, October 2005