hokkaido-zaatar-focaccia

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. This pumpkin focaccia is actually our new favourite food!

focaccia ingredients
Focaccia after baking
picture of Hokkaido za'atar focaccia
hokkaido-zaatar-focaccia

HOKKAIDO ZA’ATAR FOCACCIA

Make a crispy fresh focaccia with Hokkaido pumpkin, olive oil and Westasian seasoning Za'atar
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Course Brunch
Cuisine Fusion cuisine

Ingredients
  

  • 1 small Hokkaido pumpkin
  • 4 cups flour 500 g
  • 1 sachet of dry yeast about two teaspoons
  • 1 cup lukewarm water 240 ml
  • 1 teaspoon sugar
  • 60 ml olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon Za’atar*
  • 1 small onion
  • some thyme twigs
  • more salt and olive oil

Instructions
 

  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
    picture of cutting Hokkaido pumpkin
  • Wash and open pumpkin. Cut seven thin slices off each of the sides for decoration.
  • Chop up about 1 cup of the pumpkin, that works best in a mini food processor. If you don’t have a food processor, you can also boil or bake the pumpkin until soft and mashable.
  • Combine flour and dry yeast in a bowl, then add chopped or mashed pumpkin, water, sugar, salt and olive oil. I usually don't add all the water right away, only if needed. Knead for 10 minutes into a nice elastic dough, not crumbling and not too sticky.
  • 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 at least 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.
    pouring olive oil over focaccia
  • Then poke deep holes into the focaccia with your fingers or a chopstick to create pools for the oil and the spices.
    poking holes into a focaccia
  • Add pumpkin slices and onion, brush a little olive oil on them if you like. Then add thyme twigs, a little more salt and the second tablespoon of za’atar.
    Bild von Hokkaido-Za'atar-Focaccia
  • Now let it rest another 20 minutes and preheat your oven in the meantime to 210°C/ 410°F.
  • Then bake for 30 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.
 
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

Do you love cozy pumpkin and ravioli dishes? Then you might also want to try my

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