Pumpkin Seed Oil Focaccia

Dissolve yeast and sugar in about 50 ml water. Mix with flour, salt, remaining water and pumpkin seed oil to a smooth, supple dough. Let dough rise in a warm place for 30 minutes, knead again. Form the dough into a loaf, cover with a damp cloth and let rest for 1 hour. Preheat the oven to 220 °C. Turn out the dough on the baking sheet and press holes in it with your fingers. Cut onion into fine rings. Cover dough with grated pumpkin, grated ginger and cocktail tomatoes and let rise again. Bake focaccia for about 20 minutes. Focaccia can also be topped with cheese, sea salt, herbs or other vegetables.

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