Pumpkin Seed Flour Sourdough Focaccia

Name: Pumpkin Seed Flour Sourdough Focaccia
Prep time: 3 h
Cook time: 25 min
Total time: PT-443705H36M6S
Ingredients: 2 cups pumpkin seed flour or meal; 1 1/2 cup arrowroot flour; 1 packet (3/4 oz) active rapid rise yeast; 1 teaspoon salt, divided; 1 1/2 cup whole milk yogurt; 1/4 cup salted butter; 3 garlic cloves, minced; 1/2 teaspoon dried basil

August 3, 2019 // 4 Comments » //★★★★★ 5 from 1 reviews

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This gluten free Pumpkin Seed Flour Sourdough Focaccia is a perfect bread to dip or dunk, to serve alongside soup or salad, or even use as a pizza crust!

The other day I saw a three pack of quick rise yeast in the back of my pantry and thought I’d make some bread. Back when I was playing around with sunflower seed flour and made these sunflower seed banana muffins, I had also ordered some pumpkin seed flour.

I’ve been meaning to work with it and so the bread stars aligned and I tried out some easy pumpkin seed flour bread. It tasted delicious but I couldn’t quite get it into the shape I wanted. And then it hit me, this was meant to be a focaccia.

My first sight of focaccia was kinda love. It was served alongside a salad and toasted to perfection. “Focaccia,” I said to myself, “how charming.” I’m all for bread in all it’s glorious forms, so when focaccia came into my life, I was open and we became fast friends.

So pumpkin seed focaccia came to be and let me tell you. We loved it. We LOVED it. My son ate three immediately. I about did the same. My other son said he thought it would make the perfect crust. My husband came home and ate pretty much ALL of them and saved me one half a slice. This focaccia was well loved.

And, now as I type this, I think we should maayyybe make another round? This focaccia would be amazing dipped in marinara as a garlic bread situation, served alongside a soup or salad, tucked alongside a cheese plate. I can literally think of any and all situations this focaccia is appropriate.

So let’s make this Pumpkin Seed Flour Sourdough Focaccia!! Place the pumpkin seed flour, arrowroot flour, rapid-rise yeast, and salt in a bowl. Stir to combined. Add the whole milk yogurt and stir until combined. Cover with a towel and place in a warm place for at least 45 minutes. I usually put it in my oven (not turned on) and write a littler reminder note to stick on the oven so I don’t actually preheat anything.

So technically rapid-rise yeast should rise in 45 minutes. I whipped this together after I dropped the kids off at camp and then finally baked it in the early afternoon, so mine was rising for a few hours. I think anywhere from 1 – 4 hours should be perfect.

After it has risen, preheat the oven. Line a baking sheet with parchment paper and transfer the dough. Use a rubber spatula to spread it out into a long oval or rectangle. Dampen your hands and press your fingers into the top of the dough to create divots.

Melt your butter in a small bowl in the microwave, and stir in the minced garlic, dried basil, and salt. Drizzle the butter on top of the focaccia dough. Lightly spray the top of the dough with avocado oil or extra virgin olive oil and bake for 25 minutes.

Once it’s done baking, cut into squares, wedges, or skinny rectangles like I did!