Pumpkin Seed Focaccia

Preparation

1. Dissolve the yeast in the lukewarm water. Knead together with the flour, salt, and ground pumpkin seeds into a soft, slightly sticky dough, then work in the olive oil at the end.

2. Let the dough rest for 30 minutes, then stretch and fold it twice using the stretch-and-fold method (with a 30-minute rest after each fold). Follow with one coil fold, then let rest for another 30 minutes. (Note: for a coil fold, the dough is gently lifted from underneath so it stretches under its own weight, then tucked beneath itself. This strengthens the gluten network and creates the large bubbles typical of focaccia.)

3. Shape the dough into a ball, place it in an oiled bowl, cover, and let it rise in the fridge overnight (at least 12 hours, ideally 24 hours).

4. On baking day, transfer the dough to a well-oiled baking pan (about 30 × 20 cm) and let it rise at room temperature for 2 to 4 hours, until bubbly and clearly risen. Drizzle generously with olive oil and gently press dimples into the dough with your fingers. Top with tomato slices, feta, and chopped pumpkin seeds, then bake in a preheated oven at 200 °C (390 °F) for about 20 to 25 minutes, until golden brown.