Pumpkin Seed Focaccia Recipe

Name: Pumpkin Seed Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4-ounce) envelope active dry yeast; 1 1/2 cups warm water (100u00b0 to 110u00b0); 1 teaspoon extra-virgin olive oil; 3 1/2 to 3 3/4 cups unbleached all-purpose flour, divided; 1 tablespoon wheat gluten*; 1 1/2 teaspoons fine sea salt; 1/2 cup hulled unsalted pumpkin seeds, toasted*; 1 large red tomato, thinly sliced; 1 large yellow tomato, thinly sliced; 1 1/2 to 2 tablespoons dried oregano; 1/4 teaspoon fine sea salt; 1/4 teaspoon freshly ground pepper; 1/2 cup crumbled feta cheese; 2 tablespoons extra-virgin olive oil

Servings: persons

1 (1/4-ounce) envelope active dry yeast
1 1/2 cups warm water (100u00b0 to 110u00b0)
1 teaspoon extra-virgin olive oil
3 1/2 to 3 3/4 cups unbleached all-purpose flour, divided
1 tablespoon wheat gluten*
1 1/2 teaspoons fine sea salt
1/2 cup hulled unsalted pumpkin seeds, toasted*
1 large red tomato, thinly sliced
1 large yellow tomato, thinly sliced
1 1/2 to 2 tablespoons dried oregano
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 cup crumbled feta cheese
2 tablespoons extra-virgin olive oil

1
Stir together yeast and warm water in a large bowl; let stand 5 minutes.
2
Add 1 teaspoon olive oil, 1 cup flour, wheat gluten, and 1 1/2 teaspoons sea salt; beat at medium speed with an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough.
3
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
4
Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Knead pumpkin seeds into dough. Lightly grease hands, and pat dough evenly into a lightly greased 14-inch pizza pan. Arrange red and yellow tomato slices overlapping on top of dough.
5
Combine oregano, 1/4 teaspoon sea salt, and pepper; sprinkle over tomato. Sprinkle evenly with cheese, and drizzle with 2 tablespoons olive oil.
6
Bake at 400u00b0 for 35 minutes or until bottom of crust is browned. Let cool slightly; cut into wedges.
7
*Wheat gluten can be found in the grocery store's baking section or in health-food

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 (1/4-ounce) envelope active dry yeast, 1 1/2 cups warm water (100u00b0 to 110u00b0), 1 teaspoon extra-virgin olive oil, 3 1/2 to 3 3/4 cups unbleached all-purpose flour, divided, and more.

Yes, Pumpkin Seed Focaccia 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.

Pumpkin Seed Focaccia

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