Name: Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe
Prep time: 2 h 40 min
Cook time: 20 min
Total time: 3 h
Cuisine: Italian
Ingredients: 1 3/4 cups warm water; 2 1/4 teaspoons active dry yeast; 1 tablespoon honey; 5 cups all-purpose flour, plus more for workspace; 2/3 cup pumpkin puree; 1 tablespoon kosher salt; 1/2 teaspoon fresh grated nutmeg; 1/4 teaspoon dried sage; 1/2 cup extra virgin olive oil (for dough); 1/2 cup extra virgin olive oil (for pan and topping); 1 handful fresh sage leaves (12 to 15 leaves); 1/3 cup salted pepitas; 1/4 cup finely grated Parmesan cheese; Additional sprinkle of sea salt

Jump to Recipe· 4.5 from 104 reviews

If you’re looking for a bread recipe that’s both cozy and packed with flavor, you’ve hit the jackpot with this Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe. I absolutely love how the subtle pumpkin sweetness balances with fragrant sage and the crunch of pepitas, all topped off with nutty parmesan. It’s foolproof, smells incredible, and your kitchen will feel like autumn in every bite—trust me, you’ll want to make it again and again!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The pumpkin and sage create an inviting, warm taste that’s truly unique for focaccia.
Textural Delight: Crunchy pepitas and salty parmesan give each bite amazing contrast.
Simple Yet Impressive: You don’t need to be a bread expert to get bakery-quality results at home.
Versatile Serving Options: It’s fantastic as a snack, appetizer, or alongside your favorite hearty meal.

The image shows a close-up view of a single-layer focaccia bread with a yellowish, soft, and slightly bumpy texture. The surface of the bread is scattered with small, green pumpkin seeds and sprinkled lightly with coarse salt. Dark green, almost black, sage leaves are placed evenly on top, adding contrast to the golden color of the bread. The irregular indentations on the dough give depth to the image, highlighting the spongy texture. The photo was taken on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Sage Focaccia, Pumpkin Sage Focaccia with Pepitas and Parmesan, Autumn Focaccia Recipe, Savory Pumpkin Bread, Easy Fall Bread

Ingredients You’ll Need

This Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe relies on simple, wholesome ingredients that work beautifully together. Fresh sage and nutmeg bring warmth, pumpkin adds moisture and mild sweetness, and topping it off with parmesan and pepitas creates that irresistible savory crunch. When picking your pumpkin puree, make sure it’s pure pumpkin, not pie filling—it makes all the difference!

Flat lay of rich orange pumpkin puree in a smooth dollop, a cluster of fresh green sage leaves with visible veins and delicate texture, a small pile of salted green pepitas with a slight glossy sheen, finely grated pale yellow parmesan cheese resembling soft flakes, a golden pool of extra virgin olive oil catching the light, a heap of warm beige all-purpose flour with a powdery texture, a few whole nutmeg seeds showing their rough brown shells, and loose strands of dried sage in muted green tones, all beautifully arranged with natural spacing and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Sage Focaccia, Pumpkin Sage Focaccia with Pepitas and Parmesan, Autumn Focaccia Recipe, Savory Pumpkin Bread, Easy Fall Bread

Warm water: Activates the yeast — it should feel comfortably warm, not hot, to get the best rise.
Active dry yeast: The magic behind fluffy focaccia; make sure it’s fresh for a lively rise.
Honey: Feeds the yeast and offers a subtle sweetness that melds with the pumpkin.
All-purpose flour: The backbone of this bread; a bit more on hand helps if the dough is sticky.
Pumpkin puree: Adds moisture and that lovely fall flavor; avoid canned pumpkin pie mix.
Kosher salt: Seasoning that enhances every element in the dough.
Fresh grated nutmeg: Just a dash gives a warm spice note without overpowering.
Dried sage: Adds herbal depth inside the dough itself.
Extra virgin olive oil: Used generously for flavor and to crisp up the crust beautifully.
Fresh sage leaves: Tucked on top before baking for a fresh herbal punch and aroma.
Salted pepitas: Pumpkin seeds bring crunch and a nutty flavor that’s perfect with pumpkin bread.
Finely grated parmesan cheese: Sprinkled on top to add salty, savory richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe. You can easily switch things up to suit your tastes or dietary needs—baking is all about making the recipe your own after all.

Herb Swaps: If fresh sage isn’t your thing, try rosemary or thyme—it adds a bright, savory twist.
Dairy-Free: Skip the parmesan or replace it with a sprinkle of nutritional yeast for a cheesy flavor without dairy.
Nut Variations: Swap pepitas for toasted walnuts or pistachios if you prefer a different crunch.
Spice it Up: Add a pinch of smoked paprika or chili flakes before baking for a subtle smoky kick.

How to Make Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe

Step 1: Bloom Your Yeast for Fluffy Bread

Start by mixing the warm water, active dry yeast, and honey in a bowl. Let it sit for 10 to 15 minutes until nice and foamy—that’s your sign the yeast is alive and ready to make the focaccia rise beautifully. If it doesn’t foam, your yeast might be old or the water too hot or cold, so double-check temperature and try again.

Step 2: Combine and Knead the Dough

Into your stand mixer bowl, add the flour, pumpkin puree, kosher salt, fresh grated nutmeg, dried sage, half of the olive oil, and the yeast mixture. Using the dough hook on medium-low, mix until the dough starts coming together. Knead for about 5 to 6 minutes until it feels silky and elastic. Don’t hesitate to add a sprinkle of flour if it’s too sticky—it should be soft but manageable, not sticky or dry.

Step 3: Let It Rise Until Doubled

Transfer the dough to a bowl coated with olive oil. Cover it with a damp kitchen towel or plastic wrap and find a warm, draft-free spot to let it rise for about 1 hour or until it doubles in size. I like to keep mine near the stove or inside an unlit oven with the light on—it’s the perfect cozy temperature.

Step 4: Prepare the Pan and Shape the Dough

Pour the remaining olive oil into a 15 ½ x 10-inch jelly roll pan. Place the dough into the pan and gently turn it over so the entire dough is coated with oil. Then start pressing and stretching it to cover the pan as much as possible; it won’t fill it entirely yet—that’s what the second rise is for. As you press, use your fingertips to make classic dimples all over the surface—that’s what gives focaccia its signature look and texture.

Step 5: Second Rise Before Topping

Cover the dough again and let it rise for another 30 to 60 minutes. You’ll notice it will puff up more and fill the pan, getting ready to bake into a fluffy masterpiece.

Step 6: Add Toppings and Bake

Preheat your oven to 425°F. Uncover the focaccia and evenly scatter the fresh sage leaves, pepitas, and grated parmesan on top. Sprinkle a pinch of sea salt for that perfect savory hit and drizzle a little more olive oil over everything—this helps create the golden, crispy crust. Bake for 15 to 20 minutes until it’s beautifully golden and smells amazing. Let it cool slightly before slicing—it’s tough to wait, but worth it!

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Pro Tips for Making Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe

Perfect Water Temperature: I learned the hard way—too hot water kills the yeast, so stick to warm (about 105°F) for ideal activation.
Don’t Skip Finger Dimpling: Those dimples trap oil and flavor, keeping the focaccia moist and textured.
Fresh Sage for Aroma: Adding fresh sage right before baking releases oils that make your kitchen smell divine and flavor pop.
Watch Your Bake Time: Baking too long dries it out—check at 15 minutes and keep an eye for a golden crust.

How to Serve Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe

The image shows close-up pieces of a spongy, orange-colored bread or cake with a soft and airy texture. The bread has a few pumpkin seeds scattered on and around it, and one piece rests on top of another, showing the porous inside clearly. In the background, there is a blurred white pumpkin, and the whole setting is on a white marbled surface with soft light. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Sage Focaccia, Pumpkin Sage Focaccia with Pepitas and Parmesan, Autumn Focaccia Recipe, Savory Pumpkin Bread, Easy Fall Bread

Garnishes

I tend to finish this focaccia with just a sprinkle of flaky sea salt and a drizzle of good-quality olive oil right out of the oven—it keeps that fresh, rustic vibe. If you’re feeling fancy, a quick scatter of microgreens or a touch of honey butter on the side takes it to another level.

Side Dishes

This focaccia pairs beautifully with autumn soups like butternut squash bisque or a creamy mushroom soup. I also love serving it alongside a leafy salad with toasted nuts and citrus vinaigrette for a balanced meal. For something heartier, it’s a great side with roasted chicken or a plate of aged cheeses.

Creative Ways to Present

For special occasions, I’ve cut the focaccia into little squares to serve as bread bites at parties or use it as a base for bruschetta toppings. You can also brush it with infused olive oils—like garlic or chili olive oil—before baking for a flavor twist that wows guests every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap them tightly in plastic wrap or store in an airtight container at room temperature for up to two days. I usually slice and keep them ready for quick snacks or to toast for breakfast.

Freezing

I’ve frozen this focaccia successfully by wrapping the whole loaf in foil and then a plastic bag. It freezes beautifully for up to a month. When you’re ready to enjoy it, just thaw overnight at room temp and refresh in the oven.

Reheating

To bring the focaccia back to life, I heat it in a 350°F oven for about 8-10 minutes—this crisps the crust and warms the inside perfectly without drying it out. If you’re in a hurry, a quick toast works too but oven reheating is worth the wait!

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree, as pie filling contains extra spices and sugars that could alter the flavor and texture of the focaccia. Pure pumpkin ensures a clean, subtle sweetness perfect for savory bread.
How do I know if my focaccia is done baking?

Look for a golden-brown top with slightly crisp edges. The bread should sound hollow when you tap the bottom if you can lift it out of the pan, and the internal crumb will be soft and airy. Don’t overbake to keep it moist.
Can I make this focaccia without a stand mixer?

Absolutely! You can mix and knead the dough by hand—it just takes a bit more elbow grease. Knead on a floured surface for about 10 minutes until the dough is smooth and elastic.
Is it possible to use fresh pumpkin instead of canned puree?

Yes, but you’ll need to roast and puree the pumpkin first until smooth and drained of excess moisture. Fresh pumpkin can sometimes make the dough wetter, so adjust flour as needed during mixing.
Can I make this recipe vegan?

This focaccia is mostly vegan, except for the parmesan. You can skip or swap the cheese for a vegan alternative or nutritional yeast to keep the cheesy flavor without dairy.

Final Thoughts

I genuinely love how this Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe feels like an autumn hug in bread form—warm, fragrant, and perfectly textured. When I first made it, my whole family went crazy, and now it’s a go-to whenever I want to impress without fuss. I promise, once you try it, you’ll find yourself eager to bake it again and share it with friends. Give it a shot and enjoy every bite—it’s like a little celebration of fall in your kitchen.