Focaccia with Toasted Pumpkin Seeds

• 2/3 cup warm water (105F to 115F)
• 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

1. Place warm water in processor.
2. Add sugar.
3. Sprinkle yeast over.
4. Let stand until yeast dissolves and mixture is foamy, about 8 minutes.
5. Add 1 tablespoon oil, egg, butter and 1 teaspoon salt.
6. Process to blend.
7. Add flour; process using on/off turns until dough forms and pulls away from sides of processor.
8. Transfer dough to lightly floured surface.
9. Knead until smooth and elastic, about 3 minutes.
10. Oil large bowl.
11. Add dough; turn to coat.
12. Cover with clean dry cloth; let rest 15 minutes.
13. Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium heat.
14. Add pumpkin seeds and basil and stir until seeds begin to brown, about 5 minutes.
15. Transfer to small bowl and cool.
16. Knead pumpkin seed mixture into dough.
17. Divide dough in half.
18. Press out each dough piece on ungreased baking sheet to form 8x6-inch oval.
19. Cover loosely with plastic wrap.
20. Let rise until slightly puffed, about 45 minutes.
21. Preheat oven to 450F.
22. Sprinkle dough with salt.
23. Bake until focaccias are golden brown, about 15 minutes.
24. Transfer to rack.
25. Serve warm with olive oil for dipping.

warm water, sugar, yeast, olive oil, egg, unsalted butter, salt, bread flour, pumpkin seeds, fresh basil, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/focaccia-with-toasted-pumpkin-seeds-4214 (may not work)