Summary

Ingredients

• 250 g flour, type 550
• 175 ml water, lukewarm
• 0.5 ½ pack dry yeast
• 30 ml olive oil
• 0.5 teaspoon ½ salt
• 100 g pumpkin meat (Hokkaido), finely diced
• 3 teaspoons rosemary and parsley, finely chopped

Print Recipe Pin Recipe

Instructions

1. Knead the flour with water and the remaining ingredients with the dough hook of the hand mixer. Cover the bowl with foil and place in the refrigerator overnight.
2. Knead again the next day, shape into a flat cake 5 cm high and bake in a preheated oven (top-bottom heat) for about 20 minutes at 220 degrees.