- 2/3 cup warm water (105°F to 115°F)
- 1 tablespoon sugar
- 1 teaspoon dry yeast
- 3 tablespoons olive oil
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 teaspoon salt
- 2 1/2 cups bread flour
- 2/3 cup hulled pumpkin seeds
- 2 tablespoons finely chopped fresh basil or 2 teaspoons dried
- Additional salt
- Additional olive oil
- Place warm water in processor. Add sugar. Sprinkle yeast over. Let stand until yeast dissolves and mixture is foamy, about 8 minutes. Add 1 tablespoon oil, egg, butter and 1 teaspoon salt. Process to blend. Add flour; process using on/off turns until dough forms and pulls away from sides of processor. Transfer dough to lightly floured surface. Knead until smooth and elastic, about 3 minutes. Oil large bowl. Add dough; turn to coat. Cover with clean dry cloth; let rest 15 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pumpkin seeds and basil and stir until seeds begin to brown, about 5 minutes. Transfer to small bowl and cool.
- Knead pumpkin seed mixture into dough. Divide dough in half. Press out each dough piece on ungreased baking sheet to form 8×6-inch oval. Cover loosely with plastic wrap. Let rise until slightly puffed, about 45 minutes.
- Preheat oven to 450°F. Sprinkle dough with salt. Bake until focaccias are golden brown, about 15 minutes. Transfer to rack. Serve warm with olive oil for dipping.