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

Ingredients

• 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

Preparation

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.

Enjoy!