Skip to main content
Epicurious
Bon Appétit

Focaccia with Toasted Pumpkin Seeds

2.5

(1)

Recipe information

  • Yield

    Makes 2

Ingredients

2/3 cup warm water (105°F to 115°F)
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

Preparation

  1. Step 1

    Place warm water in processor. Add sugar. Sprinkle yeast over. Let stand until yeast dissolves and mixture is foamy, about 8 minutes. Add 1 tablespoon oil, egg, butter and 1 teaspoon salt. Process to blend. Add flour; process using on/off turns until dough forms and pulls away from sides of processor. Transfer dough to lightly floured surface. Knead until smooth and elastic, about 3 minutes. Oil large bowl. Add dough; turn to coat. Cover with clean dry cloth; let rest 15 minutes.

    Step 2

    Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pumpkin seeds and basil and stir until seeds begin to brown, about 5 minutes. Transfer to small bowl and cool.

    Step 3

    Knead pumpkin seed mixture into dough. Divide dough in half. Press out each dough piece on ungreased baking sheet to form 8x6-inch oval. Cover loosely with plastic wrap. Let rise until slightly puffed, about 45 minutes.

    Step 4

    Preheat oven to 450°F. Sprinkle dough with salt. Bake until focaccias are golden brown, about 15 minutes. Transfer to rack. Serve warm with olive oil for dipping.

TagsBreadYeastBread FlourFlourPumpkin SeedSeedBasilHerbs & SpicesSideSnackDinnerBakingFood ProcessorBon Appétit
Read More
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Babka French Toast Bake
This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Mango Bread
This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.