This pumpkin focaccia is making all my bread dreams come true.
It’s fluffy and cloud-like, but crisp on the edges. It’s studded with salty pepitas and covered in parmesan. I can’t get enough!
Drag it through soup. Slather it with butter. Eat it right out of the pan! Because it’s pure perfection.
Over the last two years, I have fallen in love with making focaccia. As I’ve proclaimed many times, “I’m not a bread person!”
But apparently I’m a focaccia person! Who knew?!
I cannot be stopped. And it helps that everyone here absolutely loves it!
Pumpkin focaccia has been on my list to share since last year. I don’t know how I waited an entire year to share it with you, but here we are.
2020 is wacky.
I knew that pumpkin focaccia would be tricky. I wanted it to be savory pumpkin flavor, not sweet spiced pumpkin. And pumpkin is such a neutral flavor that isn’t very strong without spice. You know?
I ended up throwing the pumpkin right into the dough. Absolutely love the texture of this. I added a little bit of spice and dried sage too. Otherwise, it was my classic focaccia.
Then, when it came time to bake? I covered the dough with sage and parmesan and pepitas.
Yes yes yes.
The end result is a slight pumpkin flavored focaccia with fantastic texture on top. It’s mild but you can tell that it’s not regular old focaccia. It’s perfect for making as a side dish or snack. And it’s ideal for dipping in soups or serving with salads! It’s even perfect for sandwiches or grilled paninis.
And if you really want, you can serve with caramelized onions or roasted vegetables on top. ADORE IT.
The insides are fluffy and chewy.
The outside still has the classic golden toasty crisp from the olive oil. (Note to, well, everyone: the first time I made focaccia I was blown away at the amount of olive oil, but it’s necessary! Trust me!)
The toppings add crunch!
It’s really everything I want in a fall bread.
- 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
- ⅔ cup pumpkin puree
- 1 tablespoon kosher
- ½ teaspoon fresh grated nutmeg
- ¼ teaspoon dried sage
- 1 cup extra virgin olive oil
- 1 handful fresh sage leaves, 12 to 15 leaves
- ⅓ cup salted pepitas
- ¼ cup finely grated parmesan cheese
- In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
- In the bowl of your stand mixer, add the flour, pumpkin, 1 tablespoon of salt, nutmeg, sage, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
- Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
- After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- Uncover the pan and cover the dough with the sage leaves, pepitas and parmesan cheese. Add another sprinkle of sea salt and drizzle of olive oil. Bake the bread for 15 to 20 minutes, until it's golden and toasty. Remove from the oven and let it cool before slicing. Devour!
I mean look at that pumpkin pillow.