Green Focaccia | Best of Hungary

Green Focaccia

A delicious and healthy focaccia recipe bursting with nutty goodness & fresh herbal aromas. With an irresistible topping of caramelised onions and scrumptious sun-dried tomatoes, this is a great choice for sharing while basking in the summer sunshine.

Wine pairing: Best enjoyed with a glass of Frittmann Winery's Chardonnay, a light and easy-drinking wine with a refreshing citrussy palate.


Preparation time: 25 minutes + 1.5 hour resting period

Cooking time: 10 minutes

Portions: 4



  • 25g yeast
  • 500ml water
  • 400g white flour
  • 150g pumpkin seed flour
  • 100ml pumpkin seed oil
  • 1tbsp sea salt
  • handful of pitted green olives
  • couple of sun-dried tomatoes
  • fresh rosemary
  • sliced red onion
  • pinch of kosher salt



  1. Dissolve 25g of yeast in 200ml of warm water to activate it
  2. In a bowl, mix 400g plain white flour with 150g pumpkin seed flour, 300ml of water and a tablespoon of salt.
  3. Make a gap in the middle of the flour mixture, pour the activated yeast into it, then combine thoroughly.
  4. Knead manually or using a machine for 10 minutes, then let it rest for 1 hour.
  5. Place the focaccia dough into a baking tray covered with a non-stick baking sheet, then let it rest for another 30 minutes.
  6. Before placing in the pre-heated over, drizzle the dough with the pumpkin seed oil, then sprinkle with fresh rosemary, finely sliced red onions, sun-dried tomatoes, olives and a pinch of kosher salt. Press the toppings gently into the dough.
  7. Bake for 10 minutes in a 250 °C oven, then serve with basil sauce.


Add a comment

* Comments must be approved before being displayed.