recipe

Pumpkin Focaccia: the delicious bread recipe you’ll love

Total time: 50 Min + Resting time
Difficulty: Low
Serves: 8 people
By Cookist
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It might not be very traditional, but this Pumpkin Focaccia is definitely something you’d want to make. It’s perfectly suited for vegetarian fall-themed dinners, but will be a great addition to the table any time of the year.

This type of 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 and bottom.

Raid your pantry for flour, yeast, and sugar, and make sure you have pumpkin puree on hand. Mix together the ingredients to form a dough and bake until half an inch thick and super soft. It's perfect as a side dish or to dip in a tasty sauce, especially during Thanksgiving.

Pumpkin Focaccia Bread Ingredients

Flour – use all purpose flour.

Pumpkin – we used fresh pumpkin and we mashed it, 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.

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Tips For Making Pumpkin Rosemary Focaccia

We used rosemary, but you can also top the pumpkin focaccia with sage, sea salt or pumpkin seeds.

For extra flavor, you can brush the bread with garlic-infused olive oil!

For a shortcut, make sure to use canned pumpkin puree and not pumpkin pie filling.

You can decorate the focaccia by adding roasted vegetables as topping.

What To Serve With Pumpkin Focaccia

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

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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Ingredients
Flour
650 g (5 cups)
Pumpkin
600 g (4 cups)
Milk
300 ml (1 1/5 cups)
Dry yeast
5 g (1 tsp)
Sugar
4 g (1 tsp)
Oil
55 g (4 tbsp)
Salt
8 g (2 tsp)
Rosemary
Pepper
4 g (1 tsp)
Garlic

Instructions

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.

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.

Mix it and add the oil and salt.

Knead it a until a dough starts forming.

Place the dough in an oiled bowl and allow to rest and rise for 2 hours.

Pour a bit of oil in a large pan to grease it.

Place the dough in the greased pan.

Spread it out with your hands. You can also press your fingertips into the rolled-out dough until dimples form. Cover it and let it rest and rise for 1 hour.

Pour a little more oil on top and bake at 180°C for 20 minutes. Place a few sprigs of rosemary on top. Serve.

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