Lemony Pumpkin Focaccia

make your own smooth, fluffy focaccia bread
icon 180 min
Zitronen Kürbis Focaccia Rezept © foodspring
A super fluffy focaccia, if you please! Make this bread classic with just a few steps, then top it with seasonal – and delicious! – ingredients.


12 Persons

For the focaccia:

  • 2.5 tsp
    active dry yeast
  • 2 tsp
    agave nectar
  • 590 ml
    warm water
  • 600 g
    spelt flour
  • 25 g
    Vegan Protein Neutral
  • 1 tbsp
  • 4 tbsp
    olive oil
  • 4 cloves

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


  • 1

    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.

  • 2

    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.

  • 3

    Get a fresh mixing bowl. Grease the inside of the bowl with half of the olive oil and lay the dough inside.

  • 4

    Cover the bowl with a kitchen towel. Set in a warm spot for 3-4 hours to rise. It should double in size.

  • 5

    Use the rest of the olive oil to grease a 30x20cm baking dish.

  • 6

    Knead the dough 2-4 times while it’s still in the bowl.

  • 7

    Put the dough into the prepared baking dish. Set aside to rise for one more hour.

  • 8

    Meanwhile, preheat the oven to 175° C.

  • 9

    Slice the pumpkin into 1- to 2-cm-thick strips. Spread on a baking sheet lined with a piece of parchment paper.

  • 10

    Spread a drizzle of olive oil over the pumpkin slices. Season well with salt and pepper.

  • 11

    Roast the pumpkin slices for 15-20 minutes in the preheated oven.

  • 12

    Now turn the oven temperature up to 230° C.

  • 13

    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.

  • 14

    Bake the focaccia for 20-30 minutes, until golden-brown.

  • 15

    Sprinkle the lemon zest and the pumpkin seeds evenly over the top of the baked focaccia.

  • 1
Free Body Check
Want to improve your nutrition? Our Body Check will help!
  • Personal BMI Calculation
  • Helpful nutrition advice
  • Products to help hit your goal
Get started

Read more about

Product Suggestions

Total price incl. VAT,
plus shipping costsShipping is free for orders over £50.00. Up to £50.00 we charge £3.90 for shipping and handling

Recipe Overview

Total time
180 min

Nutritional value, per portion

239 kcal