Serves: 6-8
This easy focaccia is the perfect complement to our Old Dutch Pumpkin Soup - or any nourishing, warming dish of your choice.
THE DOUGH
1 ⅓ c warm water
1 t maple syrup
2 ½ t yeast
½ t salt
2 ½ c white flour, regular or gluten free.
TO ASSEMBLE
¼ c olive oil
⅓ c pumpkin seeds
1 t flaked salt – or less if you’re not keen on salt!
METHOD
In a large bowl, sprinkle yeast and 1 T flour over the warm water and maple syrup. Let mix stand in a warm place for 10 – 15 minutes to allow yeast to activate and go frothy. Beat in the the flour and salt and using your hand (or a stand mixer with a dough hook) beat the dough for a couple of minutes till it turns into a shiny, elastic and sticky dough. Form into a ball, lightly oil and leave to rise, covered, in a warm place for 1 hour or until doubled in size
Sprinkle the pumpkin seeds and salt into the bottom of Old Dutch lid, then drizzle in the olive oil. Place the risen dough into the middle of the pan in a lump and spread out using your fingers till it fills the bottom of the lid. Turn the whole dough over so the bottom side is now on top and covered in pumpkin seeds and oil.
Using your fingertips dig into the dough, right to the bottom of the pan so the olive oil oozes up through the holes.
Leave to rise in a warm place for 30 minutes.
Heat your oven to its highest setting and bake for 15 - 20 minutes, till golden brown and sizzling. Let cool for 15 minutes on a wire rack before slicing.
