Pumpkin Focaccia Bread: the delicious bread recipe you’ll love
It might not be very traditional, but this Pumpkin Focaccia Bread is definitely something you’d want to make. It’s perfectly suited for fall-themed dinners, but will be a great addition to the table any time of the year. This Pumpkin Focaccia Bread is an easy recipe and is a pumpkin version of the classic focaccia—perfect for fall season!
With a few sprigs of rosemary and orange in color, they will definitely brighten up your table. The flavor is mildly savory with a touch of sweetness. The texture is fluffy and chewy on the inside, with nice crispy edges. Raid your pantry for flour, yeast, and sugar, and make sure you have pumpkin on hand. Mix together the ingredients to form a dough, bake, and enjoy!
Pumpkin Focaccia Bread Ingredients
Flour – use all purpose flour.
Pumpkin – we used homemade pumpkin, but you can also use canned pumpkin.
Milk – adds moisture.
Dry yeast – make sure to use yeast before its best before date to make sure it’s still active.
Sugar – this helps the yeast to work better and also add sweetness to the focaccia.
Oil – it gives the focaccia a bit of texture.
Herbs – feel free to use other fresh or dried herbs in the dough for extra flavor.
How To Make Pumpkin Focaccia Bread
Start by preparing the pumpkin (if you’re using canned pumpkin, you can skip this step). To cook the pan, pour the oil in a pan over medium heat. Cook the pumpkin cubes with garlic, salt, and pepper, then mash with a fork.
In a small bowl, mix the milk with the yeast and set aside. In another bowl, mix the flour with the pumpkin, then add the yeast mixture. Add the oil and salt, and knead to form a dough. Place the dough in an oiled bowl and allow to rest for 2 hours.
Once rested, press the dough into a pan, then rest again for 1 hour. Bake and add the rosemary sprigs before serving. Place the dough in the greased pan and spread it out with your hands.
Tips For Making Pumpkin Rosemary Focaccia
For extra flavor, you can brush the bread with garlic-infused olive oil!
If you’re using store-bought pumpkin, make sure to use pure pumpkin and not pumpkin pie filling.
What To Serve With Pumpkin Focaccia Bread
This pumpkin focaccia is perfect of the Thanksgiving dinner table, but will equally as great with a rich stew or soup.
How To Store Pumpkin Focaccia Bread
Store the pumpkin focaccia bread in an airtight container (at room temperature) for up to 2 days.
Can You Freeze Pumpkin Focaccia Bread?
Yes, you can! Simply wrap the bread tightly with plastic wrap, and then add another layer of foil. Freeze for up to 3 months.
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Instructions
Pour the oil in a pan over medium heat.
Pour the oil in a pan over medium heat.
Cut the pumpkin into squares and add to the pan together with the garlic, salt, and pepper.
Cook it for 10 minutes, then mash with a fork.
Cut the pumpkin into squares and add to the pan together with the garlic, salt, and pepper.
Pour the milk in another bowl, and add the yeast.
In another bowl, add the flour and mix in the pumpkin. Pour in the milk mixture.
Cook it for 10 minutes, then mash with a fork.
Mix it and add the oil and salt.
Knead it a until a dough starts forming.
Pour the milk in another bowl, and add the yeast.
Place the dough in an oiled bowl and allow to rest for 2 hours.
Pour a bit of oil in a large pan to grease it.
In another bowl, add the flour and mix in the pumpkin. Pour in the milk mixture.
Place the dough in the greased pan.
Spread it out with your hands. Cover it and let it rest for 1 hour.
Mix it and add the oil and salt.
Pour a little more oil on top and bake at 180°C for 20 minutes. Place a few sprigs of rosemary on top. Serve.
