Recipes

Pumpkin seed focaccia

Name: Pumpkin seed focaccia
Prep time: 5 h
Cook time: 25 min
Ingredients: specific-field

#spermidine
#Vegetarian

Difficulty level: medium

120 minPreparation time
4Portions
200 °COber-/Unterhitze

Focaccia dough

500 g wheat flour (type 700)
300–350 ml water (lukewarm)
10 g yeast (fresh)
10 g salt
20 g olive oil
40 g Steirerkraft pumpkin seeds finely ground

Coating

2 tomatoes
100 g feta cheese
10 g Steirerkraft pumpkin seeds coarsely chopped
2 tbsp olive oil for drizzling

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eine runde Focaccia belegt mit Tomatenscheiben, Kürbiskernen und Feta liegt auf einem Backpapier auf einem Holzbrett. Daneben ein Holz-Kochlöffel und Tomaten.

Crispy, fluffy, and full of flavor! Pumpkin seed focaccia combines Mediterranean lightness with Styrian power. Perfect as a side dish for barbecues, with salad, or simply on its own with a little Steirerkraft pumpkin seed oil.

Dissolve the yeast in lukewarm water. Knead with flour, salt, and ground pumpkin seeds to form a soft, slightly sticky dough, then stir in the olive oil.
Let the dough rest for 30 minutes, then stretch and fold it twice using the stretch and fold method (allowing it to rest for 30 minutes each time). Then coil fold it once and let it rest for another 30 minutes. (Note: For the coil fold, gently lift the dough from underneath so that it stretches by itself, then fold it in on itself. This strengthens the gluten network and creates the typical large bubbles in focaccia.)
Shape the dough into a ball, place in an oiled bowl, cover, and leave to rest overnight (at least 12 hours, preferably 24 hours) in the refrigerator.
On baking day, place the dough in a well-oiled baking pan (approx. 30 × 20 cm) and leave to rise at room temperature for 2 to 4 hours until it forms bubbles and has risen significantly. Then drizzle generously with olive oil and gently press dents into it with your fingers. Top with tomato slices, feta, and chopped pumpkin seeds and bake in a preheated oven at 200 °C for about 20 to 25 minutes until golden brown.

Print recipe

This is my tip

For a “bubble focaccia,” let the dough rise in the refrigerator for at least 24 hours and then leave it to rest at room temperature for a long time on the day of baking—this will create particularly large, airy bubbles.

Steirerkraft #teamcooks

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Pumpkin seeds finely ground

The purest flavour of pumpkin seeds in its finest form!…

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Pumpkin seeds coarsely chopped

The purest flavour of pumpkin seeds in its finest form!…

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Pumpkin seed focaccia Difficulty level: medium 120 min Preparation time 4 Portions 200 °C Ober-/Unterhitze Focaccia dough 500 g wheat flour (type 700) 300–350 ml water (lukewarm) 10 g yeast (fresh) 10 g salt 20 g olive oil 40 g Steirerkraft pumpkin seeds finely ground Coating 2 tomatoes 100 g feta cheese 10 g Steirerkraft pumpkin seeds coarsely chopped 2 tbsp olive oil for drizzling Shop products online Preparation Dissolve the yeast in lukewarm water. Knead with flour, salt, and ground pumpkin seeds to form a soft, slightly sticky dough, then stir in the olive oil. Let the dough rest for 30 minutes, then stretch and fold it twice using the stretch and fold method (allowing it to rest for 30 minutes each time). Then coil fold it once and let it rest for another 30 minutes. (Note: For the coil fold, gently lift the dough from underneath so that it stretches by itself, then fold it in on itself. This strengthens the gluten network and creates the typical large bubbles in focaccia.) Shape the dough into a ball, place in an oiled bowl, cover, and leave to rest overnight (at least 12 hours, preferably 24 hours) in the refrigerator. On baking day, place the dough in a well-oiled baking pan (approx. 30 × 20 cm) and leave to rise at room temperature for 2 to 4 hours until it forms bubbles and has risen significantly. Then drizzle generously with olive oil and gently press dents into it with your fingers. Top with tomato slices, feta, and chopped pumpkin seeds and bake in a preheated oven at 200 °C for about 20 to 25 minutes until golden brown. Print recipe This is my tip For a “bubble focaccia,” let the dough rise in the refrigerator for at least 24 hours and then leave it to rest at room temperature for a long time on the day of baking—this will create particularly large, airy bubbles. Steirerkraft #teamcooks

Pumpkin seed focaccia

Pumpkin seeds finely ground

Pumpkin seeds coarsely chopped

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Estyria Naturprodukte GmbH

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