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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Pumpkin and Preheat Oven: Slice the small pumpkin into 16 wedges. Preheat oven to 205°C (400°F).
- 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.
- 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.
- 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
