Pumpkin Seed Focaccia

Ingredients

• 0.3 ounce active yeast dry
• 0.5 cup feta cheese crumbled
• 1 teaspoon olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 1.5 tablespoons oregano dried
• 0.3 teaspoon pepper freshly ground
• 0.3 teaspoon sea salt fine
• 1.5 teaspoons sea salt fine
• 1 large tomatoes red thinly sliced
• 3.5 cups unbleached flour all-purpose divided
• 0.5 cup pumpkin seeds unsalted hulled toasted
• 1.5 cups warm water (100° to 110°)
• 1 tablespoon wheat gluten 
• 1 large tomatoes yellow thinly sliced

Equipment

• bowl
• oven
• pizza pan
• hand mixer

Directions

1. Stir together yeast and warm water in a large bowl; let stand 5 minutes.
2. Add 1 teaspoon olive oil, 1 cup flour, wheat gluten, and 1 1/2 teaspoons sea salt; beat at medium speed with an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough.
3. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).
4. Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Knead pumpkin seeds into dough. Lightly grease hands, and pat dough evenly into a lightly greased 14-inch pizza pan. Arrange red and yellow tomato slices overlapping on top of dough.
6. Combine oregano, 1/4 teaspoon sea salt, and pepper; sprinkle over tomato.
7. Sprinkle evenly with cheese, and drizzle with 2 tablespoons olive oil.
8. Bake at 400 for 35 minutes or until bottom of crust is browned.
9. Let cool slightly; cut into wedges.
10. *Wheat gluten can be found in the grocery store's baking section or in health-food