HOKKAIDO ZA’ATAR FOCACCIA

Za’atar is a West Asian spice mixture and there are regional variations. I have a Za’atar made of sesame, sumach oregano and thyme.

I enjoyed an amazing Za’atar focaccia in Tel Aviv once and with all these beautiful pumpkins now that made a great combination. It’s actually my new favourite food!

HOKKAIDO ZA’ATAR FOCACCIA

Nina

Make a crispy fresh focaccia with Hokkaido pumpkin, olive oil and middle Eastern seasoning Za'atar

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Resting time 1 hr 20 mins

Total Time 2 hrs

Course Brunch

Cuisine Fusion cuisine

Ingredients

  

• about 1/2 small Hokkaido pumpkin
• 3 cups flour 360 g
• 1 sachet of dry yeast about two teaspoons
• 2/3 cup lukewarm water 160 ml
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 2 small onions
• 1 tablespoon Za'atar*
• some thyme twigs
• more salt and olive oil

Cook ModePrevent your screen from going dark

Instructions

 

• Wash and open pumpkin. You only need about half of it. Cut thin slices off the sides for decoration.
  
• Chop up the rest, that works best in a mini food processor. It should make about 1 cup. If you don’t have a food processor, you can also boil the pumpkin until soft and mashable.
• Combine flour and dry yeast in a bowl, then add chopped or mashed pumpkin, salt, olive oil and water. Knead for 10 minutes into a slightly sticky dough.
• Pour some olive oil into a big bowl and on your hands to avoid the dough from sticking too much and place the dough in the bowl. Cover with a damp tea towel and let it rise for about one hour in a warm place, for example the warm oven. Around 30°C/ 85°F is a good temperature.
• After one hour, the dough should have doubled. Punch it to remove the air, then knead again with oiled hands and form one big focaccia.
• Spread it on parchment paper and pour some olive oil over it.
  
• Then poke holes into the focaccia with the bigger side of a chopstick or your fingers to create pools for the oil and the spices.
  
• Add pumpkin slices and onions, brush a little olive oil on them if you like. Then add thyme twigs, a little more salt and the za’atar.
• Now let it rest another 20 minutes and preheat your oven in the meantime to 210°C/ 410°F.
• Then bake for 20-25 minutes.
• Once it’s ready, sprinkle with a little more olive oil and cut into pieces, I find it easiest with a pizza cutter.

Notes

 

I actually like my focaccia best the next morning for breakfast roasted in a skillet.

This is also a perfect food to take with you when traveling.

 

Keyword buffet

Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet

You might also like

Desserts

MATCHA POPSICLES

Collaboration with Sunday Natural Summer is coming and I have created a tasty creamy…

14. May 2022

Desserts / drinks

GOLDEN CBD MOON MILK

Collaboration with Hanfgeflüster Have you tried CBD oil yet? Otherwise you’ve probably heard of…

7. May 2022

Sauces, Sides & Fingerfood

POTATO SALAD WITH APPLES

There is a lot of discussing in Germany whether potato salad should be made…

1. May 2022