Dissolve the yeast in half a Cup of warm water. In the rest of the water dissolve the salt. From flour, yeast, salt water and oil and knead soft dough. Cover and leave in a warm place for 1 hour until increase in 2 times. You can use the slow cooker. Include the "mode Control" on 35S for 10 min with the lid closed.

Let's prepare the filling. Pumpkin peel and seeds, cut into pieces. Onions finely chop, garlic - thin slices. All fry in olive oil until Golden brown. Pumpkin don't go to the softness, it just needs time to soak up the flavors of the garlic and onions. She's to bake in the oven. If You are against savory notes of garlic, you can even abandon, increasing the amount of onions. Add the rosemary. If you have fresh rosemary, fine, but you can also use dry.

Approaching roll out the dough to a thickness of 0.7-1cm. Put the stuffing. Sprinkle with salt and sprinkle with herbs.

Preheat the oven to 180C. Put our Focaccia in the oven and bake for 25-30 minutes. Our flavorful with a spicy touch of Focaccia ready! The cake turns out great, but it remains soft the next day. So decide for yourself, bake a half portion of, or all of them! I pictured only put half. ;)