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Home Recipes Appetizers
4.7 from 3 reviews

Pumpkin Seed Flour Sourdough Focaccia

3 horus 25 min
by: Lindsay Grimes
August 3, 2019 (Updated: March 2, 2022)
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Pumpkin Seed Flour Sourdough Focaccia
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.

Pumpkin Seed Flour Sourdough Focaccia

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.

Pumpkin Seed Flour Sourdough Focaccia

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!

Pumpkin Seed Flour Sourdough Focaccia

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Pumpkin Seed Flour Sourdough Focaccia

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!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
Prep: 3 hoursCook: 25 minTotal: 3 horus 25 min
Print recipe Rate recipe Pin Save recipe
Servings: 1 bread

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

Instructions

  1. Place the pumpkin seed flour, arrowroot flour, rapid-rise yeast, and 1/2 teaspoon salt in a bowl. Stir to combined.
  2. Add the whole milk yogurt and use a rubber spatula to incorporate all the ingredients.
  3. 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 stick a littler reminder note to the oven so I don’t actually preheat anything.
  4. So technically rapid-rise yeast should rise in 45 minutes. Allowing your dough to rise anywhere from 1 – 4 hours should be perfect. I allowed mine to rise for about 3 hours.
  5. After it has risen, preheat the oven to 350F.
  6. Line a baking sheet with parchment paper and transfer the dough on top.
  7. Use a rubber spatula to spread it out into a long oval or rectangle.
  8. Dampen your hands and press your fingers into the top of the dough to create divots.
  9. Melt your butter in a small bowl in the microwave, and stir in the minced garlic, dried basil, and the remaining 1/2 teaspoon salt.
  10. Drizzle the butter on top of the focaccia dough.
  11. Lightly spray the edges of the dough with avocado oil or extra virgin olive oil and bake for 25 minutes.
  12. Once it’s done baking, cut into squares, wedges, or skinny rectangles like I did!
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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! thetoastedpinenut.com #thetoastedpinenut #focaccia #glutenfreefocaccia #howtomakefocaccia #pumpkinseedflour

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  1. AvatarAmani Botros says

    Posted on 8/6/19 at 9:52 am

    Hi 
    Can I use coconut yogurt instead 
    Thanks 

    Reply
    • Lindsay Grimes Freedman says

      Posted on 8/11/20 at 7:42 am

      I’ve never tested it but I think that should be fine!! Let me know how it goes! xo

      Reply
  2. Britt B says

    Posted on 8/8/19 at 7:39 am

    Okay this is actually GENIUS to use pumpkin seed flour! I’ve never thought of trying that! Linds, you make magic!

    Reply
    • Lindsay Grimes Freedman says

      Posted on 8/11/20 at 7:42 am

      Pumpkin seed flour!! It’s so fun to switch it up, you know? Love you lady!! xo

      Reply
  3. AvatarBaking Mom says

    Posted on 8/31/20 at 9:06 pm

    I never rate recipes but This. Is. Amazing! I almost didn’t bake it because the dough looked so unappetizing (my pumpkin seed flour is very green) and was sooo grainy when I sampled the raw dough. But I’m so glad I did! This has the most bread like texture of any non-wheat-flour recipe I have tried – and I think I’ve tried them all! Can’t wait for pizza night!

    Reply
    • Lindsay Grimes Freedman says

      Posted on 9/2/20 at 7:25 am

      Yay!! I’m so happy you baked it and loved it!! The green pumpkin seed flour can definitely be weird haha! Let me know how pizza night goes!! xo

      Reply
  4. AvatarElise Tickner says

    Posted on 11/11/20 at 3:29 pm

    I’m glad I found your recipe and made do with what I had in the fridge that resembled whole milk yoghurt, I had about half a cup of Greek Gods Lemon, half a cup of Brown Cow cream on top vanilla and half a cup sour cream. Like Baking Mom’s comment, my pumpkin seed flour was quite green. It did grow in size, but not a huge amount, in three hours, so I waited another hour and went for it. Next time, I will roll it out thinner and bake it hotter and definitely do a cheese topping. It was hardier than I imagined, and so yummy. Thanks for sharing this gluten free recipe with us.

    Reply
    • Lindsay Grimes Freedman says

      Posted on 11/12/20 at 12:48 pm

      Thanks so much for sharing your experience!! Cheese topping sounds amazing!! xo

      Reply
  5. AvatarValerie says

    Posted on 3/22/22 at 9:21 am

    This is a question. I’m lactose intolerant, what do you suggest I use to substitute the whole milk yogurt. Given the cost of pumpkin flour I really don’t want something I’m going to throw out. Also I never use anything with almonds or cashews (environment and human rights). This looks very tasty. Thanks

    Reply
    • Lindsay Grimes Freedman says

      Posted on 5/12/22 at 11:46 am

      Hi Valerie! I haven’t tested this recipe with a dairy free yogurt but you should be able to sub it 1:1. Let me know how it goes! xo

      Reply

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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