- Preparation time: 3 hours
- Cooking time: 25 min
- Servings: 1 bread
Ingredients
- 2 cups pumpkin multi-purpose flour
- 1 1/2 cup arrowroot flour
- 1 packet (3/4 oz) active rapid rise yeast
- 1 teaspoon salt, divided
- 1 1/2 cup whole milk yogurt
- 1/4 cup salted butter
- 3 garlic cloves, minced
- 1/2 teaspoon dried basil
Instructions
- Place the pumpkin seed flour, arrowroot flour, rapid-rise yeast, and 1/2 teaspoon salt in a bowl. Stir to combined
- Add the whole milk yogurt and use a rubber spatula to incorporate all the ingredients.
- Cover with a towel and place in a warm place for at least 45 minutes
- Rapid-rise yeast should rise in 45 minutes. Allowing your dough to rise anywhere from 1 – 4 hours should be perfect
- After it has risen, preheat the oven to 350F
- Line a baking sheet with parchment paper and transfer the dough on top
- Use a rubber spatula to spread it out into a long oval or rectangle
- Dampen your hands and press your fingers into the top of the dough to create divots
- Melt your butter in a small bowl in the microwave, and stir in the minced garlic, dried basil, and the remaining 1/2 teaspoon salt
- Drizzle the butter on top of the focaccia dough
- Lightly spray the edges of the dough with avocado oil or extra virgin olive oil and bake for 25 minutes
- Cut into squares, wedges, or skinny rectangles
