Pumpkin Focaccia with Sage, Pumpkin Seeds, and Flaky Salt Recipe

Introduction

This pumpkin focaccia is a beautifully aromatic and colorful twist on the classic Italian bread. Infused with pumpkin purée and topped with fresh pumpkin wedges, seeds, and sage, it’s perfect for fall gatherings or as a comforting snack.

Ingredients

• Dough:
• 350 g lukewarm water
• 1 1/2 teaspoon active dry yeast
• 1 can (425 g / 15 oz) pumpkin purée
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 3 tablespoons maple syrup, honey, or sugar
• 800 g bread flour, plus more as needed
• 10 g kosher salt
• 1 teaspoon ground turmeric (optional, for color)
• Topping:
• One small pie pumpkin (or any other squash), cut into wedges
• 100 g (about 3/4 cup) raw pumpkin seeds
• 12 to 15 sage leaves
• Flaky salt

Instructions

1. Step 1: In a large bowl (7 QT or 6 liters), combine the lukewarm water and yeast. Let it sit for 3 to 5 minutes until frothy. Whisk in the pumpkin purée, olive oil, maple syrup, and turmeric (if using).
2. Step 2: Add the bread flour and kosher salt. Mix with a fork or wooden spoon until you have a shaggy dough.
3. Step 3: Switch to mixing by hand or use a stand mixer. Oil your hands occasionally to prevent sticking. Scoop the dough with your palm and fold it onto itself. Mix for 3 to 5 minutes until smoother. The dough should be sticky and loose; add up to 60 g (½ cup) more flour only if it’s too unmanageable.
4. Step 4: Shape the dough roughly into a ball inside the bowl. Drizzle 2 to 4 tablespoons of olive oil over it and lift the dough to coat all sides with oil.
5. Step 5: Cover the bowl tightly with plastic wrap and refrigerate overnight (12 hours) or up to 3 days. This cold proofing enhances flavor and texture.
6. Step 6: When ready, line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper and drizzle olive oil over it. Avoid ceramic or glass pans for a crispier bottom.
7. Step 7: Punch down the dough and lightly oil your work surface. Fold the dough into a rectangle and place it in the pan, fold side down. Cover and proof in a warm spot for 45 minutes.
8. Step 8: Preheat your oven to 205°C (400°F). Slice the small pumpkin into 16 wedges.
9. Step 9: After proofing, drizzle a few tablespoons of olive oil on the dough. Grease your fingers and dimple the dough evenly.
10. Step 10: Arrange the pumpkin wedges in four rows of four on top. Scatter pumpkin seeds, sage leaves, and flaky salt over the focaccia.
11. Step 11: Bake for 45 to 60 minutes. Check after 15 minutes. Once the top turns golden brown (around 20 to 30 minutes), cover with aluminum foil to prevent over-browning.
12. Step 12: Remove from oven and let cool slightly before serving. Serve with good-quality olive oil and balsamic vinegar.

Tips & Variations

• For deeper flavor, use honey or maple syrup in the dough instead of sugar.
• Adding ground turmeric is optional but enhances the dough’s warm color without affecting taste.
• Use a steel baking pan for a crispier crust; avoid ceramic or glass pans.
• Try substituting sage with rosemary or thyme for a different herbal note.

Storage

Store the focaccia at room temperature in a cool, dry place, covered, for up to a few days. To keep it longer, freeze in a ziplock bag for several months. Reheat in a warm oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can roast and mash fresh pumpkin to make your own purée. Make sure it’s smooth and well-drained to avoid excess moisture in the dough.

What if my dough is too sticky to handle?

It’s normal for this dough to be sticky and loose. Oil your hands and work surface to manage the stickiness, and add small amounts of flour only if absolutely necessary. Over-flouring can make the focaccia dense.

Pumpkin Focaccia with Sage, Pumpkin Seeds, and Flaky Salt Recipe

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★★★★★

4.9 from 794 reviews

• Author: Lila
• Total Time: 12 hours 1 hour 15 minutes (including cold proofing and baking)
• Yield: One 9 x 13 inch (23 x 33 cm) focaccia 1x
• Diet: Vegetarian

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Description

This Pumpkin Focaccia recipe combines the earthy sweetness of pumpkin with the classic Italian flatbread texture. Cold-proofed overnight for enhanced flavor and texture, this focaccia is topped with tender pumpkin wedges, crunchy pumpkin seeds, fragrant sage leaves, and flaky salt, resulting in a deliciously moist and aromatic bread. Perfect as a seasonal snack or alongside meals.

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Ingredients

Scale 1x2x3x

DOUGH

• 350 g lukewarm water
• 1 1/2 teaspoon active dry yeast
• 1 x 425 g (15 oz) can pumpkin purée
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 3 tablespoons maple syrup, honey, or sugar
• 800 g bread flour, plus more as needed
• 10 g kosher salt
• 1 teaspoon ground turmeric, optional (for color)

TOPPING

• one small pie pumpkin (or any other squash), cut into wedges
• 100 g (about 3/4 cup) raw pumpkin seeds
• 12 to 15 sage leaves
• Flaky salt

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Instructions

1. Activate Yeast: Combine the yeast and lukewarm water in a 7 QT or 6 liter (or larger) bowl. Let the mixture sit for 3 to 5 minutes until the yeast becomes frothy, indicating it’s active.
2. Mix Dough Ingredients: Whisk in the pumpkin purée, olive oil, maple syrup (or honey/sugar), and turmeric if using. Add the bread flour and kosher salt, mixing first with a fork or wooden spoon until the dough looks shaggy.
3. Knead the Dough: Switch to mixing by hand or with a stand mixer. Using oiled hands to prevent sticking, scoop and fold the dough onto itself for 3 to 5 minutes until it becomes smoother and sticky but manageable. Add up to 60 g (1/2 cup) more flour if too loose.
4. First Proof: Shape the dough roughly into a ball inside the bowl. Drizzle 2 to 4 tablespoons of olive oil over the dough, lifting it so oil coats underneath. Cover with plastic wrap and refrigerate overnight (12 hours) or up to 3 days for cold proofing to develop flavor and texture.
5. Prepare Baking Pan: Line a large sheet pan or 9 x 13 inch (23 x 33 cm) baking pan with parchment paper and drizzle olive oil evenly over the paper, avoiding ceramic or glass pans for better crust crispiness.
6. Shape and Second Proof: Punch down the cold-proofed dough, lightly oil the work surface, and fold the dough into a rectangle. Place it fold-side down in the baking pan. Cover and proof for 45 minutes in a warm spot, ideally covering with a second pan to prevent sticking.
7. Prep Pumpkin and Preheat Oven: Slice the small pumpkin into 16 wedges. Preheat oven to 205°C (400°F).
8. Shape and Top Focaccia: Drizzle a few tablespoons of olive oil on the dough. Grease your hands and dimple the dough deeply with your fingers. Arrange pumpkin wedges evenly in four rows of four slices each, scatter pumpkin seeds, sage leaves, and flaky salt over the top.
9. Bake: Bake the focaccia for 45 to 60 minutes, checking after 15 minutes. When the top is golden brown (about 20 to 30 minutes in), cover loosely with aluminum foil to prevent over-browning of the crust and toppings.
10. Serve and Store: Serve warm with quality olive oil and balsamic vinegar on the side. Store at room temperature in a cool, dry place covered for a few days or freeze in a ziplock bag for up to a few months.

Notes

• Cold proofing the dough overnight dramatically improves flavor and texture.
• Use a steel baking pan rather than ceramic or glass to achieve a crispier bottom crust.
• Oiling your hands while kneading dough prevents sticking and makes handling easier.
• Adjust flour amount slightly during mixing to ensure manageable dough consistency.
• Covering focaccia with foil during baking prevents the toppings and crust from burning while allowing the inside to cook thoroughly.

• Prep Time: 15 minutes
• Cook Time: 45 to 60 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: Pumpkin focaccia, pumpkin bread, Italian flatbread, seasonal bread, savory pumpkin bread, fall recipes