Description
This Pumpkin Focaccia recipe combines the comforting flavors of pumpkin and warm spices with the classic texture of Italian focaccia bread. The dough is enriched with pumpkin puree, nutmeg, and sage, then topped with fresh sage, salted pepitas, and Parmesan cheese for a savory, aromatic finish. Perfect for fall or any time you want a unique twist on traditional focaccia.
Ingredients
Units
Scale
Dough 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)
Toppings
- 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
Instructions
- Activate the yeast: In a bowl, stir together warm water, active dry yeast, and honey. Let it sit for 10 to 15 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, pumpkin puree, kosher salt, grated nutmeg, dried sage, 1/2 cup olive oil, and the yeast mixture. Mix until the ingredients come together, then knead on medium-low speed for 5 to 6 minutes until the dough is silky and smooth. If the dough feels too sticky, add a little more flour, but keep it soft.
- First rise: Transfer the dough to a large oiled bowl, cover it, and place it in a warm spot to rise for about 1 hour or until it has doubled in size.
- Prepare the pan and shape the dough: Pour the remaining olive oil into a 15 1/2 x 10 inch jelly roll sheet pan. Place the risen dough into the pan and turn it over so it’s coated in oil on all sides. Using your fingers, press and stretch the dough gently so that it fits the pan, leaving some room for a second rise. While spreading, press deep finger dimples into the dough for the traditional focaccia texture. Cover the pan and put it back in a warm place to rise for another 30 to 60 minutes.
- Preheat oven: Set the oven temperature to 425°F (220°C) while the dough is undergoing its second rise.
- Add toppings and bake: Remove the cover, then top the dough evenly with fresh sage leaves, salted pepitas, and grated Parmesan cheese. Sprinkle with a little extra sea salt and drizzle olive oil on top. Bake in the preheated oven for 15 to 20 minutes, until the focaccia is golden brown and toasty on top.
- Cool and serve: Remove the focaccia from the oven and let it cool slightly in the pan before slicing. Serve warm or at room temperature and enjoy your flavorful pumpkin focaccia.
Notes
- You can substitute fresh sage with rosemary for a different herbaceous flavor.
- For a vegan version, replace honey with maple syrup and omit Parmesan cheese or use a vegan alternative.
- If the dough is sticky during kneading, add flour gradually to reach a silky but not stiff texture.
- Allow the dough to fully rise in both stages to ensure a light, airy focaccia.
- Store any leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
