Lemony Pumpkin Focaccia

Preparation

• 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

  Enjoy!