Pumpkin Seed Focaccia

Name: Pumpkin Seed Focaccia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams envelope active dry yeast; 118 milliliters crumbled feta cheese; 1 teaspoon extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 Tbsps dried oregano; 0 teaspoons freshly ground pepper; 0 teaspoons fine sea salt; 2 teaspoons fine sea salt; 1 large red tomato, thinly sliced; 828 milliliters unbleached all-purpose flour, divided; 118 milliliters hulled unsalted pumpkin seeds, toasted; 355 milliliters warm water (100° to 110°); 1 Tbsp wheat gluten; 1 large yellow tomato, thinly sliced

You can never have too many Mediterranean recipes, so give Pumpkin Seed Focaccian a try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This vegetarian recipe has 290 calories, 10g of protein, and 9g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pumpkin seeds, warm water, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Stir together yeast and warm water in a large bowl; let stand 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add 1 teaspoon olive oil, 1 cup flour, wheat gluten, and 1 1/2 teaspoons sea salt; beat at medium speed with an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough.

Ingredients you will need

Seitan

Olive Oil

Sea Salt

Dough

All Purpose Flour

Equipment you will use

Hand Mixer

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).

Ingredients you will need

Dough

Place in a well-greased bowl, turning to grease top.

Equipment you will use

Bowl

Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Knead pumpkin seeds into dough. Lightly grease hands, and pat dough evenly into a lightly greased 14-inch pizza pan. Arrange red and yellow tomato slices overlapping on top of dough.

Ingredients you will need

Pumpkin Seeds

Tomato Slices

Dough

Punch

Equipment you will use

Pizza Pan

Combine oregano, 1/4 teaspoon sea salt, and pepper; sprinkle over tomato.

Ingredients you will need

Sea Salt

Oregano

Pepper

Tomato

Sprinkle evenly with cheese, and drizzle with 2 tablespoons olive oil.

Ingredients you will need

Olive Oil

Cheese

Bake at 400 for 35 minutes or until bottom of crust is browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Let cool slightly; cut into wedges.

*Wheat gluten can be found in the grocery store's baking section or in health-food

Ingredients you will need

Seitan

Equipment

Ingredients

Servings:

7grams

envelope active dry yeast 118milliliters

crumbled feta cheese 1teaspoon

extra-virgin olive oil 2Tbsps

dried oregano 0teaspoons

freshly ground pepper 0teaspoons

fine sea salt 2teaspoons

fine sea salt 1large

red tomato, thinly sliced 828milliliters

unbleached all-purpose flour, divided 118milliliters

hulled unsalted pumpkin seeds, toasted 355milliliters

warm water (100° to 110°)1Tbsp

wheat gluten 1large

yellow tomato, thinly sliced

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.