Focaccia with Toasted Pumpkin Seeds Recipe

Name: Focaccia with Toasted Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup warm water (105F to 115F); 1 tablespoon sugar; 1 teaspoon dry yeast; 3 tablespoons olive oil; 1 large egg; 1 tablespoon unsalted butter, melted; 1 teaspoon salt; 2 1/2 cups bread flour; 2/3 cup hulled pumpkin seeds; 2 tablespoons finely chopped fresh basil or 2 teaspoons dried; Additional salt; Additional olive oil

Servings: persons

2/3 cup warm water (105F to 115F)
1 tablespoon sugar
1 teaspoon dry yeast
3 tablespoons olive oil
1 large egg
1 tablespoon unsalted butter, melted
1 teaspoon salt
2 1/2 cups bread flour
2/3 cup hulled pumpkin seeds
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
Additional salt
Additional olive oil

1
Place warm water in processor.
2
Add sugar.
3
Sprinkle yeast over.
4
Let stand until yeast dissolves and mixture is foamy, about 8 minutes.
5
Add 1 tablespoon oil, egg, butter and 1 teaspoon salt.
6
Process to blend.
7
Add flour; process using on/off turns until dough forms and pulls away from sides of processor.
8
Transfer dough to lightly floured surface.
9
Knead until smooth and elastic, about 3 minutes.
10
Oil large bowl.
11
Add dough; turn to coat.
12
Cover with clean dry cloth; let rest 15 minutes.
13
Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium heat.
14
Add pumpkin seeds and basil and stir until seeds begin to brown, about 5 minutes.
15
Transfer to small bowl and cool.
16
Knead pumpkin seed mixture into dough.
17
Divide dough in half.
18
Press out each dough piece on ungreased baking sheet to form 8x6-inch oval.
19
Cover loosely with plastic wrap.
20
Let rise until slightly puffed, about 45 minutes.
21
Preheat oven to 450F.
22
Sprinkle dough with salt.
23
Bake until focaccias are golden brown, about 15 minutes.
24
Transfer to rack.
25
Serve warm with olive oil for dipping.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup warm water (105F to 115F), 1 tablespoon sugar, 1 teaspoon dry yeast, 3 tablespoons olive oil, and more.

Yes, Focaccia with Toasted Pumpkin Seeds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Focaccia with Toasted Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions