Pumpkin Seed and Parmesan Focaccia
- 1 ½ Cups tepid water
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp pumkin seed oil
- 1 cup pumpkin seed flour
- 2 ¼ cups high grade flour
- 2 tsp Surebake Yeast
- 1 tbsp pumpkin seed oil
- 2 tbsp Parmesan cheese
Carefully measure ingredients into a 750gm capacity bread maker into the order specified. Set to dough cycle and start. When cycle is complete take dough out of bread maker it will be quite sticky. On a lightly floured baking tray roll and gently flatten out the dough to a rectangle shape. Leave in a warm dry place for an hour until risen.
After an hour using your index finger press indents into the bread evenly across the loaf not to deep. Drizzle about 1 tbs of pumpkin seed oil over the top of the loaf and sprinkle with sea salt and 2 tbs of grated Parmesan cheese.
Then cook in a 180’c oven for 15mins or until golden brown.
Leave to cool a little before slicing and serving with butter or on an antipasto platter great dipped in pumpkin seed or hemp oil.