This Pumpkin Focaccia Bread is a savory fall-inspired bread made with fresh pumpkin and rosemary. It is an easy to make addition to your holiday spread.

 

Pumpkin Focaccia Bread

Focaccia is my absolute favorite bread for sandwiches! Especially with turkey leftovers. This twist of using pumpkin makes it perfect Thanksgiving and Christmas. And like I said this bread with leftovers or even as a compliment to a salad just elevates them to a whole new level. My husband who isn’t the biggest pumpkin fan, LOVES this bread.

This Pumpkin Focaccia Bread is a savory fall inspired bread made with fresh pumpkin and rosemary. It is an easy to make addition to your holiday spread.
While there isn’t a strong pumpkin flavor (you can’t taste it at all), this savory bread is ibrant in color, which is just gorgeous. Made with baked pumpkin it is so easy to make, while looking and tasting gourmet.

This Pumpkin Focaccia Bread is a savory fall inspired bread made with fresh pumpkin and rosemary. It is an easy to make addition to your holiday spread.
Enjoy this pumpkin patch inspired recipe from our table to yours.
XOXO San

How do you make Pumpkin Focaccia Bread?

  • Mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water with an electric mixer or food processor until combined. 

  • Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. 

  • Add remaining dough ingredients and mix on low speed with paddle attachment until dough comes together. Switch to the dough hook and increase speed to medium until dough is smooth and elastic, about 5 minutes.

  • If using a food processor, process until dough is smooth and elastic, about 40 seconds.
  • Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  • With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch rounds on a large (at least 18″ long), generously oiled baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.

  • Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees F. With two wet fingers, dimple risen dough. 

  • For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.

  • Bake until focaccia bottom is golden brown and crisp, 20-25 minutes. Transfer to wire rack to cool slightly. 

  • Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. It can be stored on the counter for several hours and reheated just before serving.

 

Looking for some other focaccia bread recipes that will rock your socks? Check out my Sweet Potato Focaccia Bread, Butternut Squash Focaccia Bread or for my GF friends check out this Gluten-Free Sweet Potato Focaccia Bread.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Pumpkin Focaccia Bread

Prep: 2 hours 20 minutes
Cook: 20 minutes
Total: 2 hours 40 minutes
Servings: 36 pieces
Calories: 66 kcal
This Pumpkin Focaccia Bread is a savory fall inspired bread made with fresh pumpkin and rosemary. It is an easy to make addition to your holiday spread.

Ingredients
 

  • 1 3/4 teaspoons instant yeast
  • 3 3/4 cups unbleached all-purpose flour
  • 1 cup warm water 105 to 115 degrees
  • 2 tablespoons olive oil plus more to grease bowl/pan
  • 1 1/3 cup cooked pumpkin mashed or canned pumpkin, I used Libby's
  • 1 1/4 teaspoons salt

Topping

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh or dried rosemary I prefer fresh
  • 3/4 teaspoon sea salt coarse

Instructions
 

  • Mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water with an electric mixer or food processor until combined. 
  • Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. 
  • Add remaining dough ingredients and mix on low speed with paddle attachment until dough comes together. Switch to the dough hook and increase speed to medium until dough is smooth and elastic, about 5 minutes.
  • If using a food processor, process until dough is smooth and elastic, about 40 seconds.
  • Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  • With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch rounds on a large (at least 18" long), generously oiled baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.
  • Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees F. With two wet fingers, dimple risen dough. 
  • For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.
  • Bake until focaccia bottom is golden brown and crisp, 20-25 minutes. Transfer to wire rack to cool slightly. 
  • Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. Can be stored on counter for several hours and reheated just before serving.

Notes

Prep time includes: 2 hours of the dough rising.
Calories: 66kcalCarbohydrates: 10gProtein: 1gFat: 1gSodium: 130mgPotassium: 38mgVitamin A: 1415IUVitamin C: 0.4mgCalcium: 5mgIron: 0.8mg
Tried this recipe?Let us know what you think!

 

Similar Posts

28 Comments

  1. What a great idea, I just love your Pumpkin Focaccia Bread! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
    Come Back Soon,
    Miz Helen

  2. We love focaccia bread. Such a simple yet great tasting bread. I will have to give this a try! Thanks for linking to the In and Out of the Kitchen Party!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating