Lemony Pumpkin Focaccia

make your own smooth, fluffy focaccia bread

A rectangular, fluffy focaccia topped with bright orange pumpkin slices
Goal muscle_building
Total time 180 mins
Difficulty Easy
Nutritional value (per portion)
kcal 239
Protein 9 g
Fat 38 g
CARBOHYDRATES 6 g
Ingredients …

12 Persons

You will need

1.
For the focaccia:
2.5 tsp active dry yeast
2 tsp agave nectar
590 ml warm water
600 g spelt flour
25 g
1 tbsp salt
4 tbsp olive oil
4 cloves garlic

2.
For the toppings:
250 g sunshine squash, a.k.a. Hokkaido pumpkin
0.5 tsp olive oil
15 g pumpkin seeds
1 lemon, zested
1 tbsp fresh rosemary leaves
1 pinch coarse sea salt
pepper

Lemony Pumpkin Focaccia

make your own smooth, fluffy focaccia bread

By: Anne-Sophie Hoffman
A super fluffy focaccia, if you please! Make this bread classic with just a few steps, then top it with seasonal – and delicious! – ingredients.

Preparation

  • Ingredients:
    2.5 tsp active dry yeast, 2 tsp agave nectar, 590 ml warm water
    Mix the yeast, agave nectar, and warm water in a bowl. Set aside for 5-10 minutes to activate the yeast. You'll see small bubbles form on the surface of the mixture once the yeast is active.
  • Ingredients:
    600 g spelt flour, 25 g , 1 tbsp
    In a bowl, mix the flour, Vegan Protein, salt, and the activated yeast mixture. Knead with your hands or use a mixer to knead for 10 minutes to make the dough buttery-smooth.
  • Ingredients:
    2 tbsp olive oil
    Get a fresh mixing bowl. Grease the inside of the bowl with half of the olive oil and lay the dough inside.
  • Cover the bowl with a kitchen towel. Set in a warm spot for 3-4 hours to rise. It should double in size.
  • Ingredients:
    2 tbsp olive oil
    Use the rest of the olive oil to grease a 30x20cm baking dish.
  • Knead the dough 2-4 times while it's still in the bowl.
  • Put the dough into the prepared baking dish. Set aside to rise for one more hour.
  • Meanwhile, preheat the oven to 175° C.
  • Ingredients:
    250 g pumpkin (we use sunshine squash)
    Slice the pumpkin into 1- to 2-cm-thick strips. Spread on a baking sheet lined with a piece of parchment paper.
  • Ingredients:
    pepper, salt
    Spread a drizzle of olive oil over the pumpkin slices. Season well with salt and pepper.
  • Roast the pumpkin slices for 15-20 minutes in the preheated oven.
  • Now turn the oven temperature up to 230° C.
  • Ingredients:
    0.5 tsp olive oil, 1 tbsp fresh rosemary leaves, sea salt
    Use your fingers to press small dimples into the top of the focaccia dough. If you want, drizzle some olive oil on top. Then place the pumpkin pieces, the rosemary, and a sprinkle of sea salt evenly over the top.
  • Bake the focaccia for 20-30 minutes, until golden-brown.
  • Ingredients:
    1  lemon, zested, 15 g pumpkin seeds
    Sprinkle the lemon zest and the pumpkin seeds evenly over the top of the baked focaccia.
    Zitronen Kürbis Focaccia
  • Enjoy!

Our Tip: Focaccia is the perfect side for any soup!

Warm soup is one of our absolute favorite lunches in fall or winter. Whether it's a high-protein pea soup or a bright red beet soup, we eat the rainbow! And we never forget a helping of bread on the side. This seasonal focaccia is just the thing.
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