Pumpkin Seed and Parmesan Focaccia

Pumpkin Seed and Parmesan Focaccia
Course: Snack
  • 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
  1. 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.