Table of Contents
Key Takeaways
- This high-hydration pumpkin focaccia recipe and strong bread flour keep the crumb open while roasted pumpkin gives it a golden crust, nutty flavor, and softness.
- While my favorite way of eating it is only topped with Fleur de sel, adding Camembert slices, prosciutto, and arugula, this recipe instantly dinner-worthy!
Say welcome to your new favorite fall bread – pumpkin focaccia!
Every autumn, when pumpkins and squashes start to appear on my counter in soups, risottos, even cakes and cookies, I always save some of them just for bread. Pumpkin adds softness, sweetness, and that beautiful golden color, along with a hint of mystery that makes people ask: what’s in that dough?
This is the kind of bread you will tear with your hands while it’s still slightly warm and serve it with some of your favorite fall soup or bean and meat stew (grah varivo).
If somehow there are leftovers, the next day it will make an awesome focaccia sandwich. Let’s see how it’s made and what you need from the ingredients!
Ingredients, Variations, And Add-ins
- Flour – for this pumpkin focaccia bread recipe, I always use high-protein bread flour (at least 13% protein). Because of the high hydration, a large percentage of pumpkin puree, and the addition of olive oil, this proved to be the best choice. I prefer Manitoba flour.
- Yeast – you can use instant dry yeast or fresh yeast, whatever you prefer.
- Water – tap water, that is not too cold or too warm.
- Salt – for adding the flavour and for controlling the rise of the focaccia dough.
- Pumpkin puree – I recommend using homemade pumpkin puree from pumpkin roasted in the oven. Not because I think that store-bought pumpkin puree is bad, but because, here where I live, pumpkin puree isn’t something that can be found in the stores. That’s why I roast pumpkin or squash in the oven and then use it in all my pumpkin recipes.
- Herbs – you could absolutely make this pumpkin focaccia “plain” and not use any herbs, but I like to add dry thyme and sage leaves because their aroma pair so good with pumpkin flavor!
- Olive oil – the very best you can find! I recommend using Croatian extra virgin olive oil.
How to Make Pumpkin Focaccia
Check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!
1. Bloom the yeast
Mix the yeast with all the water. Take two tablespoons of flour from the total amount and whisk it into the water. Let it rest for about 10 minutes, until it becomes foamy.
2. Make the pumpkin focaccia dough
In a large bowl, sift the flour, herbs, and salt. Add the roasted pumpkin purée (make sure it’s at room temperature).
Once the yeast mixture is bubbly, pour it into the well, then add the olive oil. Stir with a Danish dough whisk (or wooden spoon) until no dry spots remain. The dough will be wet and sticky, as it should be.
Cover and let the dough rest for 30 minutes.
Pro Tip!
Pumpkin adds moisture, so resist the temptation to add more flour. The high hydration is what gives this focaccia its open crumb and softness.
3. Stretch and fold
Wet your fingers (this prevents sticking) and gently lift and fold the dough 6-8 times, tucking the edges toward the center.
Repeat this three times, every 25 minutes. You’ll notice the dough getting smoother and more elastic.
4. Shape and rise
Line your baking pan with parchment paper and drizzle with olive oil. After the last series of stretch & fold, gently transfer the dough, stretching it evenly to the edges. Cover and let rise for 1½ hours at room temperature, or, for even better flavor, refrigerate it for 8 hours.
5. Top and bake
Preheat your oven to 230°C (450°F), no fan. Drizzle the remaining olive oil over the dough, dimple it with your fingertips, and now you have the choice: sprinkle it only with flaky salt or add some toppings, like Camembert slices and caramelized onions. After baking, I like to add some prosciutto and fresh arugula when I’m making savory pumpkin focaccia with toppings. Just be sure to let it cool for at least 10 minutes before adding the fresh arugula on top.
Bake for about 35 minutes, until golden and puffed.
Slice, tear, or just grab a piece while it’s still warm because it’s impossible not to!
Serving Suggestions
For even more suggestions on how to serve focaccia bread for breakfast, lunch, and dinner (and everything in between), don’t skip reading my article on what to serve with focaccia.
Also, I have an article about focaccia toppings, in case you want to try even more different toppings.
FAQ
Yes! After shaping the dough in the pan, cover it and refrigerate it overnight, just like I do with my no-knead overnight whole wheat focaccia.
The next morning, take the focaccia out of the fridge and let it rest at room temperature for 30 minutes, more or less. Then, proceed with the rest of the recipe just like you would do with same-day pumpkin focaccia.
Most likely, you needed to leave it in the oven for a few minutes longer. Check the doneness with a skewer; it should come out perfectly clean. That way, you’ll know that the pumpkin focaccia is fully baked.
This version is savory, but the natural sweetness of the pumpkin adds warmth to this bread. You can easily make it sweet by adding 2 tablespoons of honey to the dough and topping it with some melted butter and spiced sugar. Oh, and maybe even some nuts!
More Pumpkin Recipes
- PUMPKIN-SHAPED DINNER ROLLS
- VEGAN PUMPKIN PUDDING
- PUMPKIN RISOTTO WITH SAGE
- ROASTED PUMPKIN, FETA CHEESE, AND KALE SALAD
More Bread Recipes
- EASY WHITE BREAD RECIPE
- NO-KNEAD OVERNIGHT WHOLE WHEAT FOCACCIA
- RASPBERRY BRIOCHE BABKA
- BEST BRIOCHE BURGER BUNS
Ready to make your own pumpkin focaccia at home? Try this recipe today, and let me know how it goes in the comments! Share your photos, questions, or tips, or tag @foodandmoodblog on Instagram – I’d love to hear from you!
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Pumpkin Focaccia
Equipment
- kitchen scale
- measuring jug
- Danish dough whisk
- parchment paper
- baking tray 30×23 cm
- cooling rack
Ingredients
- 550 g bread flour (Manitoba)
- 7 g instant dry yeast
- 400 ml water (tepid)
- 200 g pumpkin purée (room temperature)
- 13 g sea salt
- ½ tsp thyme
- ½ tsp sage (dried)
- 70 ml extra virgin olive oil (30 ml for the dough + 10 ml for greasing + 30 ml for brushing)
- flaky salt
Instructions
- Mix the yeast with all the water. Take 2 tablespoons of flour from the total amount and add it to the yeast-water mixture. Whisk well and let it sit for about 10 minutes, until the yeast becomes foamy.
- In a large bowl, sift together the flour and salt. Add dry herbs. Make a well in the center and add the pumpkin purée.
- Once the yeast is foamy, start pouring it into the well while mixing. Add 30 ml of olive oil and stir with a wooden spoon until no dry bits remain. Cover and let rest for about 30 minutes. The dough will be sticky, and that’s exactly how it should be.
- Do the first stretch and fold 4-6 times. It helps to have a small bowl of water nearby to wet your fingers so the dough doesn’t stick too much. Repeat this step 3 times, every 20 minutes.
- Line your baking pan with parchment paper and drizzle a bit of olive oil on the bottom, spreading it evenly. After the final fold, gently transfer the focaccia dough into the prepared pan.
- Stretch it out with your fingers all the way to the edges so it’s evenly thick throughout. Cover with a lid or plastic wrap and let rise for about 1 hour.
- Half an hour before baking, preheat the oven to 230°C (450°F), no fan. Pour the remaining olive oil evenly over the dough, then make dimples with your fingers. Add your toppings, or just sprinkle with flaky salt, whatever you prefer. I usually make two pumpkin focaccias: one sprinkled only with salt and one with some cheese and veggies. Bake until golden, for about 30-35 minutes.
- After the focaccia has been baked, take it out of the oven, remove it from the tray onto a cooling rack (without parchment paper so it doesn't steam from below).
Nutrition
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.
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