This pumpkin focaccia is making all my bread dreams come true.
It’s fluffy and cloud-like with crisp, golden edges. Studded with salty pepitas and finished with grated Parmesan, this focaccia disappears fast.
Dip it in soup. Slather it with butter. Eat it straight from the pan—it’s pure perfection.
Over the past two years I’ve fallen in love with making focaccia. I used to think, “I’m not a bread person,” but focaccia won me over.
I’ve tried many variations—grilled focaccia with caramelized onions, strawberry focaccia, prosciutto-wrapped fig focaccia and even pretzel focaccia—and everyone I serve it to always asks for more.
Pumpkin focaccia has been on my list to share for a while. I wanted a savory pumpkin bread—not a sweet, spiced loaf—so I focused on subtle pumpkin flavor and classic focaccia texture.
I mixed pumpkin puree right into the dough for a tender crumb, then added a touch of warm spice and dried sage. At bake time, the dough gets topped with fresh sage leaves, pepitas and a generous shower of Parmesan.
Yes, yes, yes.
The result is a lightly pumpkin-flavored focaccia with excellent texture: pillowy inside and crisp from olive oil outside. It’s mild—clearly not ordinary focaccia—making it a versatile side, snack, or sandwich bread.
Top it with caramelized onions or roasted vegetables if you like. It’s also excellent for dipping in soups or serving alongside salads, and it makes delicious panini when grilled.
The interior stays fluffy and chewy while the surface keeps that toasty, golden crisp from the olive oil. If you’ve hesitated about the amount of oil in focaccia, trust the method—it gives that characteristic flavor and texture.
The pepitas and sage add crunch and an herbaceous finish. It really is everything I want in a fall bread.
Pumpkin Focaccia
Pumpkin Focaccia
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Ingredients
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for your workspace
- 2/3 cup pumpkin puree
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon dried sage
- 1 cup extra virgin olive oil
- Handful fresh sage leaves (12 to 15 leaves)
- 1/3 cup salted pepitas
- 1/4 cup finely grated Parmesan cheese
Instructions
- In a bowl, stir together the warm water, yeast and honey. Let the mixture rest 10 to 15 minutes, until foamy.
- In the bowl of a stand mixer, combine the flour, pumpkin puree, 1 tablespoon kosher salt, nutmeg, dried sage, 1/2 cup olive oil and the yeast mixture. Using a dough hook, mix until the dough comes together, then knead on medium-low speed 5 to 6 minutes. If the dough is very sticky, add a tablespoon of flour at a time until it’s silky.
- Transfer the dough to an oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
- Once risen, pour the remaining olive oil into a 15 1/2 x 10 inch sheet pan. Place the dough in the pan, turn it to coat with oil, and gently press and stretch the dough to fit the pan (it may not fill it completely—don’t worry, it will rise again). Press your fingers into the dough to create classic focaccia dimples. Cover and let rise another 30 to 60 minutes in a warm spot.
- Preheat the oven to 425°F (220°C).
- Uncover the pan and top the dough with fresh sage leaves, pepitas and grated Parmesan. Sprinkle with a little sea salt and drizzle with additional olive oil. Bake 15 to 20 minutes, until golden and toasted. Remove from the oven, cool slightly, slice and enjoy.
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I mean, look at that pumpkin pillow.