We are having Bread Week from 9 to 15 September 2019. The theme this year is #syönkauraa (I’m eating oats).

Oats and oat bread have quickly become a consumer favourite due to their excellent flavour and healthfulness.

Anna from the Pilvilinna bakery baked the perfect pumpkin focaccia for this theme.

Focaccia made in an oven tray or sheet pan is fast and easy to do. You can eat this bread by itself or with soup or a cup of tea.


Pumpkin Focaccia


200 ml pumpkin purée

300 ml lukewarm water (about 42 °C)

2 tbsp molasses

50 ml rapeseed oil

105 g porridge oats

150 g oat flour

130 g plain flour

1 packet (11 g) dry yeast

1 tsp salt

Pumpkin seeds



Mix together in a bowl the pumpkin purée, water, molasses and oil. In a separate bowl, mix together all the dry ingredients, then thoroughly stir into the wet. Flour your hands and spread the dough evenly into an oven tray or sheet pan with your fingertips. Place a cloth over and let rise for at least 30 minutes.

Heat the oven to 250 °C. Brush the dough with water and scatter over the pumpkin seeds. Bake on the middle rack for about 10 minutes.