Green Focaccia

Ingredients:

- 25 g yeast
- 200 ml lukewarm water
- 400 g wheat flour
- 150 g pumpkin seed flour
- 100 ml pumpkin seed oil
- 300 ml water
- 1 tablespoon salt
- fresh rosemary
- sliced red onion
- a few pinches of coarse salt

Dissolve 25 g of yeast in 200 ml of lukewarm water and let it activate. Meanwhile, mix 400 g of wheat flour with 150 g of pumpkin seed flour, 300 ml of water, and 1 tablespoon of salt in a large bowl. Make a well in the center of the flour mixture and pour in the activated yeast. Combine and knead the dough for 10 minutes by hand or with a stand mixer. Let the sticky dough rise for 1 hour.

Generously flour a baking tray (or line it with parchment paper), press the dough into the tray with floured hands, and let it rise for another 30 minutes. During this time, preheat the oven thoroughly.

Before baking, brush the top of the dough with pumpkin seed oil, and sprinkle with fresh rosemary, sliced red onion, and coarse salt. Press the toppings and some dimples into the dough with your fingers.

Bake at 250°C (or higher) for 10 minutes until crisp and golden.