A good way to use leftover roasted pumpkin: a soft gluten-free focaccia topped with pumpkin pieces, pumpkin seeds and fresh thyme.
Ingredients
- 1 pack Gluten Free Focaccia Mix - Rosemary & Thyme
- 300ml lukewarm water or plant milk
- 3 tbsp extra virgin olive oil, plus more to drizzle
- 1 tsp sea salt
- Pre-roasted pumpkin pieces
- Pumpkin seeds
- Fresh thyme
Method
- Mix the focaccia mix with the water to a smooth, thick batter. Stir in 3 tbsp olive oil and the salt.
- Line a 30 x 20cm tray with parchment and brush lightly with oil.
- Pour in the batter and drizzle with a teaspoon of olive oil.
- Cover with a tea towel and leave in a warm place for about 1 hour, until doubled in size.
- Scatter over the pumpkin, pumpkin seeds and thyme, and drizzle with more oil.
- Heat a fan oven to 240°C (230°C non-fan). Bake for 25 to 35 minutes, until firm underneath and hollow-sounding when tapped.
- Lift out of the tray, drizzle with a little more olive oil and cool slightly before slicing.
About the focaccia mix
A gluten-free mix made entirely from organic ingredients for a traditional, springy focaccia, flavoured with dried rosemary and thyme. A sachet of dried yeast is included. It is vegan and free from dairy and soy.
