Recipe

FOCACCIA WITH TOASTED PUMPKIN SEEDS
INGREDIENTS:
•2/3 cup warm water (105°F to 115°F)
•1 tablespoon sugar
•1 teaspoon dry yeast
•3 tablespoons olive oil
•1 large egg
•1 tablespoon unsalted butter, melted
•1 teaspoon salt
•2 1/2 cups bread flour
•2/3 cup hulled pumpkin seeds
•2 tablespoons finely chopped fresh basil or 2 teaspoons dried
•Additional salt
•Additional olive oilPREPARATION:
•Place warm water in processor. Add sugar. Sprinkle yeast over. Let stand until yeast dissolves and mixture is foamy, about 8 minutes. Add 1 tablespoon oil, egg, butter and 1 teaspoon salt. Process to blend. Add flour; process using on/off turns until dough forms and pulls away from sides of processor. Transfer dough to lightly floured surface. Knead until smooth and elastic, about 3 minutes. Oil large bowl. Add dough; turn to coat. Cover with clean dry cloth; let rest 15 minutes.•Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pumpkin seeds and basil and stir until seeds begin to brown, about 5 minutes. Transfer to small bowl and cool.•Knead pumpkin seed mixture into dough. Divide dough in half. Press out each dough piece on ungreased baking sheet to form 8x6-inch oval. Cover loosely with plastic wrap. Let rise until slightly puffed, about 45 minutes.•Preheat oven to 450°F. Sprinkle dough with salt. Bake until focaccias are golden brown, about 15 minutes. Transfer to rack. Serve warm with olive oil for dipping.Makes 2








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