Stuffed Pumpkin Focaccia Bread: the easy, versatile mini focaccia recipe

Total time: 40 Min
Difficulty: Low
Serves: 6 people
By Cookist

Here we have another fusion food that happens to be perfect for fall. This Stuffed Pumpkin Focaccia Bread is a type of flatbread almost like focaccia, but it’s stuffed with mozzarella! It’s a quick and easy recipe to make for a light lunch and is the perfect bun to make if you want something a little different.

The texture is soft and fluffy, while the mozzarella adds moisture and a nice cheesy stretch. To make it, you’ll first need to cook the pumpkin (or use canned pumpkin), add it to the dough ingredients, and knead until smooth. Roll the dough out in disks, add a bit of mozzarella, and closed them up. Dry fry them in a pan and serve.


If you want to make it meatier, you can also add cooked ground beef, bacon, chopped ham, or shredded rotisserie chicken.

Feel free to add fresh herbs like basil, oregano, cilantro, or parsley.

If you’re using canned pumpkin, make sure to use pure pumpkin and not pumpkin pie filling!

Use any cheese you have on hand—parmesan, feta cheese, cheddar, and mozzarella will all work.

Use all-purpose flour for best results.

You can also bake these in the oven. Brush each bun with egg wash and bake for 20-25 minutes at 180°C/350°F. You can leave out the egg wash at the end, but then your rolls won’t be as shiny!


Filling Ideas for Pumpkin Bread

You can choose several ingredients to stuff your pumpkin bread. You can also add other fillings instead of mozzarella:

  • Sundried Tomatoes and Cream Cheese,
  • Spinach and Feta,
  • Ham, cheese, tomato,
  • Smoked chicken and feta,
  • Pumpkin and bacon.

Make a sweeter version by using the following fillings:

  • Chopped banana, chocolate chips, and hazelnut crème like Nutella,
  • Chopped strawberry and custard,
  • Serve with whipped cream or a drizzle of caramel.

How To Store Stuffed Pumpkin Focaccia Bread

The Stuffed Pumpkin Focaccia Bread is best served freshly made, but you can store them in the fridge for up to a week. Serve warm.

You can freeze the Stuffed Pumpkin Focaccia Bread. After folding the buns, place them on the baking sheet and freeze them for a few hours. Transfer them to a Ziploc bag, and freeze for up to 3 months. Thaw in the fridge overnight before you fry them.

180 g (1 cup)
50 ml (1/5 cup)
8 g (2 tsp)
330 g (2 1/2 cups)
Baking powder
10 g (1 tbsp)
100 g

How To Make Stuffed Pumpkin Focaccia Bread

Cook the pumpkin cubes in a pot of boiling water until soft.

Use a fork or stick blender to mash the pumpkin until smooth.

Add the water, salt, flour, and baking powder to the bowl.

Knead the dough, then leave to rest for 15 minutes.

Divide the dough into four parts and flatten it with a rolling pin. Place a small amount of mozzarella in the middle.

Draw together the ends of the dough to close it.

Continue with the remaining dough. Fry in a dry pan until golden on one side.

Flip and fry the other side until cooked through.

Serve and enjoy!

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