Roasted Carrot & Ginger Focaccia with Toasted Pepitas

Roasted Carrot & Ginger Focaccia with Toasted Pepitas ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1 tsp ground ginger
• 1.5 tsp sea salt
• 0.5 cup extra virgin olive oil
• 1 lb carrots
• 2 tbsp extra virgin olive oil
• 1 tbsp maple syrup
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 inch piece fresh ginger
• 0.25 cup toasted pepitas (pumpkin seeds)
• 0.5 tsp flaky sea salt

Watch how to make Roasted Carrot & Ginger Focaccia with Toasted Pepitas

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Roasted Carrot & Ginger Focaccia with Toasted Pepitas

1. In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let sit for 5-10 minutes until foamy.
2. Add 3.5 cups all-purpose flour, 1 tsp ground ginger, and 1.5 tsp sea salt to the yeast mixture. Stir until a shaggy dough forms, then pour in 1/4 cup of the extra virgin olive oil.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turn once to coat, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
4. While the dough proofs, preheat oven to 400°F (200°C). Peel and slice 1 lb carrots into 1/4-inch thick rounds or half-moons. Toss the carrots with 2 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
5. Roast the carrots for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through. Remove from oven and let cool slightly.
6. Pour the remaining 1/4 cup extra virgin olive oil into a 9x13-inch baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen dough to the pan, turning it once to coat in oil.
7. Using your fingertips, gently stretch the dough to fill the pan. Cover loosely with plastic wrap and let it proof for another 45 minutes to 1 hour, or until noticeably puffy.
8. Preheat your oven to 425°F (220°C). Remove the plastic wrap from the dough and use your oiled fingertips to dimple the entire surface deeply. Arrange the roasted carrots evenly over the dough.
9. Grate the 1-inch piece of fresh ginger directly over the carrots, distributing it as evenly as possible. The fine ginger zest will infuse a bright, warm flavor.
10. Bake the focaccia for 25-30 minutes, or until golden brown on top and cooked through. The carrots should be tender and the crust crispy.
11. Remove from oven, immediately sprinkle with 1/4 cup toasted pepitas and 1/2 tsp flaky sea salt. Let it cool in the pan for 10-15 minutes before transferring to a cutting board.
12. Cut into squares or rectangles and serve warm or at room temperature. This focaccia is excellent as a side dish or a light lunch.

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