Pumpkinseed Focaccia Bread

It was hot outside today, and I wanted to bake bread! I know I’m a goof, but I had a method to my madness! I would just take everything outside and so I did.  The oven came outside with me. You think I’m joking don’t you? I have a secret, I have a portable kitchen. Oven, pizza maker, induction burner, and its all on wheels! it’s awesome.



Even my oven has a view of the lake!





Pumpkinseed Focaccia Bread
Adapted from Fabricia L.

This is a great “foundation,” bread it isn’t very salty or too sweet so it is awesome to grill and put wonderfully salty and sweet things on.

1/2 kilo combination bread flour and AP flour, half and half
12 grams yeast
185 ml water
125 ml olive oil
125 ml white wine
1/2 Tablespoon kosher salt

For sprinkling on top:
2 teaspoons sea salt
2 Tablespoons shelled pumpkin seeds

Pour flours on to the counter in a mountain. Create a trough in the top for the yeast. Gently incorporate the yeast, salt in the dry flour and the proceed to slowly add the liquid in, to create your dough.

Knead the dough to a smooth consistency, kneading for about 5 minutes.
Place in an oiled bowl and allow to rise for 30-40 minutes covered, and in a warm place free of drafts.

Heat oven to 400°F.

Form dough into a loaf on a sheet pan. Create diverts in the dough with your figures, sprinkle pumpkin seeds, and sea salt on top and drizzle with olive oil. Allow to recast for 10 minutes. Bake for 40 minutes.

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