Start by preparing the dough for the base of the focaccia. In the bowl of the mixer put the flour, the water with the dissolved yeast and the sachet of squid ink. Start working until you have obtained a tenacious dough. Add the oil and salt and work again until the oil is completely absorbed. When you have obtained a homogeneous mixture, put to double in the bowl. It will take about two hours at around 23-24 degrees. Once doubled, spread out in a pan and let rise for another 1 hour. About 40 minutes, before baking, turn on the oven and select STONE mode and let the refractory stone heat well.

Meanwhile, prepare the pumpkin hummus. Blanch the pumpkin and let it drain well. Put all the ingredients in a blender and blend for 2-3 minutes, until you get a velvety consistency. Place in the fridge until the focaccia is ready. Bake the focaccia for 15-18 minutes. Slice the purple cabbage into very thin slices. When the focaccia is ready, proceed to garnish it. Start with the pumpkin hummus base, then add the purple cabbage, gorgonzola and raw baby spinach!