Pumpkin-Walnut Focaccia with Gruyère
"The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat...."
INGREDIENTS
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3/4 cup warm water (100° to 110°)
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1/3 cup packed brown sugar
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1 package dry yeast (about 2 1/4 teaspoons)
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3 1/2 cups bread flour, divided (about 15 3/4 ounces)
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3 tablespoons butter, melted
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1 cup canned pumpkin
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1 teaspoon salt
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1/4 teaspoon ground nutmeg
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3/4 cup (3 ounces) grated Gruyère cheese, divided
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Cooking spray
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1 teaspoon cornmeal
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1/3 cup coarsely chopped walnuts
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