This pumpkin focaccia is everything I want in a fall bread — soft, golden, just a little sweet, and packed with cozy flavor.
It’s got that classic focaccia chew with a twist from the pumpkin, plus the crunch of flaky sea salt and the earthy smell of fresh rosemary.
Honestly, it smells like autumn when it comes out of the oven.
This is the kind of bread you tear apart at the table, dip in soup, or eat warm with butter.
You’ll love it.
Why I Love This Recipe
I started making this one fall when I had a little too much pumpkin purée in the fridge. I wanted something savory instead of sweet — no muffins, no pie — and this focaccia came out of that experiment. Now it’s on repeat every fall. Here’s why I keep coming back to it:
- Pumpkin keeps the bread super moist and tender
- The dough is easy to handle, even if you’re not a bread expert
- It makes the whole house smell amazing while it bakes
- It’s beautiful enough for holidays but chill enough for weeknights
Makes:
12 servings
Cook Time:
Prep: 20 minutes
Rise Time: 1 hr 30 min
Bake Time: 25–30 minutes
Total: about 2.5 hours
Macros (per serving – approx.):
Calories: 190
Carbs: 30g
Fat: 5g
Protein: 4g
Fiber: 2g
Why This Recipe Works (Quick Science)
Adding pumpkin purée does a few cool things in bread:
- Moisture: Pumpkin holds moisture so the bread stays soft
- Sugar: Natural sugars in pumpkin help with browning and flavor
- Structure: It works with the gluten to give a tender but chewy crumb
- Color: Gives that gorgeous golden-orange hue
What You’ll Need
- 3 ¾ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (about 110°F)
- ¾ cup pumpkin purée (unsweetened)
- ¼ cup olive oil, plus more for drizzling
- 1 ½ tsp salt
- 1 tsp sugar
- 1 tbsp fresh rosemary, chopped
- Flaky sea salt for topping
- Extra flour for kneading
Ingredients Image Prompt
Pro Tips
- Use 100% pumpkin purée — not pumpkin pie filling
- Let the dough rise in a warm spot; cold kitchens slow it down
- Don’t skip the olive oil drizzle before baking — it helps crisp the top
- Press your fingers deep into the dough to get those signature focaccia dimples
- Let it cool 10 minutes before slicing so it finishes setting up
Tools Required
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Clean kitchen towel or plastic wrap
- 9×13 baking pan or sheet pan
- Small saucepan or kettle (for warming water)
- Sharp knife or dough scraper
Substitutions and Variations
- Swap rosemary for thyme or sage
- Use bread flour for an extra chewy texture
- Add roasted garlic or caramelized onions on top before baking
- Drizzle with maple syrup and chili flakes for a sweet-spicy twist
Make Ahead Tips
You can make the dough the night before. Let it rise in the fridge overnight, then bring it to room temp and let it rise again before baking. This adds flavor and saves time.
Instructions
Step 1: Activate the yeast
In a small bowl, mix 1 cup warm water with 1 tsp sugar and 2 ¼ tsp active dry yeast. Let it sit for 5–10 minutes until foamy.
Step 2: Mix wet ingredients
In a large bowl, stir together ¾ cup pumpkin purée and ¼ cup olive oil. Once smooth, add the activated yeast mixture.
Step 3: Add dry ingredients
Add 3 ¾ cups flour and 1 ½ tsp salt to the bowl. Stir with a wooden spoon until a sticky dough forms.
Step 4: Knead the dough
Turn the dough out onto a floured surface. Knead for 8–10 minutes until smooth and elastic. Add flour a little at a time if it’s too sticky.
Step 5: First rise
Place the dough in a clean oiled bowl. Cover with a towel or plastic wrap. Let rise in a warm place for about 1 hour, until doubled in size.
Step 6: Shape the focaccia
Transfer the risen dough to a greased 9×13 pan. Press it out with your fingers to fit the pan. Let rise again for 30 minutes.
Step 7: Add toppings
Drizzle the top with olive oil, sprinkle with 1 tbsp chopped rosemary and flaky sea salt.
Step 8: Bake
Bake at 400°F (200°C) for 25–30 minutes, until golden brown and crisp on the edges.
Step 9: Cool and serve
Let cool in the pan for 10 minutes. Slice and serve warm or at room temp.
Leftovers and Storage
Wrap leftover focaccia in foil or store in an airtight container. Keep at room temp for 2 days or in the fridge for up to 5. Reheat in the oven at 350°F for 5–10 minutes to bring back the crust.
Common Mistakes
- Using cold water for the yeast — it won’t activate
- Adding too much flour during kneading — dough should be tacky, not dry
- Skipping the second rise — this step adds lightness
- Underbaking — the bottom should be browned and firm
What to Serve With
- Creamy tomato soup
- Pumpkin or butternut squash soup
- Grilled sausages or roast chicken
- Herby whipped ricotta or garlic butter for dipping
- A fall salad with apples, goat cheese, and walnuts
FAQ
Can I use canned pumpkin?
Yes, just make sure it’s plain pumpkin purée, not pie filling.
Can I freeze this?
Yes! Slice and wrap tightly, then freeze for up to 2 months. Reheat in oven.
Can I make it gluten-free?
Use a 1:1 gluten-free flour mix that includes xanthan gum, but texture may vary.
Why isn’t my dough rising?
Your yeast may be old, or the room may be too cold. Try placing the bowl in a warm oven (turned off) with the light on.
Is the focaccia sweet?
Nope — the pumpkin adds a hint of natural sweetness, but it’s still totally savory.
Let’s Bake!
This pumpkin focaccia is one of those recipes that just feels right when the air starts to cool down. Try it out and let me know how it turns out — drop a comment with your thoughts or any questions. I’d love to hear how it goes in your kitchen!