Ingredients:
Whisk 25 g yeast in 2 dl lukewarm water, while mixing 400 g wheat flour with 150 g pumpkin seed flour, 3 dl water and 1 tbsp salt in a bowl. Place the yeast in the well in the middle of the flour mixture and mix with the flour. Then knead for 10 minutes by machine or by hand and leave the dough to rise for an hour. Thoroughly flour a baking tray (or place a baking paper on the bottom), flatten the dough with floured hands and leave to rise for a further half an hour. In this time you can preheat the oven well. Before baking, brush the top of the pastry with pumpkin seed oil and sprinkle with fresh rosemary, sliced red onion and crystallised salt. Press them well into the dough with your fingers and make small indentations in the top of the focaccia.
Bake in a 250°C (or warmer) oven for 10 minutes until crispy.
