Sunflower seeds don’t just add a certain crunch to muesli or salad – they are also a real highlight as a topping for homemade focaccia. In this recipe, aromatic yeast dough, fresh herbs, and juicy tomatoes meet the mild, nutty taste of our sunflower seeds of Austrian origin.

Ingredients for the dough:
– 200 g organic spelt wholemeal flour
– 200 g organic spelt flour
– 2 tbsp olive oil
– 250–300 ml lukewarm water
– ½ cube fresh yeast
– 1 tsp salt
– 1 tsp sugar

For the topping:

– 3 tbsp olive oil – 2 pressed garlic cloves – 1 tomato – fresh basil – 2–3 tbsp sunflower seeds

Optional after baking:
– Olives
– Feta

Preparation:
Dissolve the yeast in lukewarm water, mix with the remaining dough ingredients, and knead into a smooth dough. Cover the dough and let it rise for approx. 30 minutes. Then place it on a baking sheet, flatten it, top with tomatoes, basil, and sunflower seeds, and bake at 180 °C convection for about 15–20 minutes. Refine with olives and feta as desired.

Tip: Our sunflower seeds come from regional organic farmers and are processed particularly gently – for the best taste and full nutrients.