Cook the pumpkin following your preferred method. This time I steamed my pumpkin and then I blend it until I get a puree.
In a large bowl mix pumpkin puree with malt (or honey), salt, 25 ml of olive oil and 240 ml of water. Add flour and active dry yeast. Stir quickly just to mix all the ingredients. Cover with plastic wrap or a cotton cloth and let rise at room temperature for at least 8 hours.
The next morning the dough should be puffed and soft. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Line a baking sheet with baking paper. Place the mixture over it. Grease your hands with olive oil and using your fingertips, spread the dough all over the pan.
Add your favorite type od seeds. I used flaxseed, chia, hemp, sesame and sunflower seeds but other types of seeds are fine too. You can also not use them at all.
Let it rise for another hour or two (depending on the temperature in your home). Before baking, mix in equal proportions water with olive oil and brush or sprinkle your no-knead focaccia.
Bake in a preheated static oven at 220 °C for 15 minutes. After this time, take it out of the oven and let it cool down completely before serving.
Notes
Minimum 8 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.