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Pumpkin Focaccia with Fresh Herbs – A Seasonal Autumn Bread Recipe

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This savory pumpkin focaccia is fluffy inside with crispy, olive-oil kissed edges and the aroma of fresh rosemary, thyme, or sage. An approachable, plant-based autumn bread that’s perfect for cozy dinners, holiday spreads, and beginner bakers alike.

Ingredients

Ingredients:

  • 4 cups all-purpose flour
  • 1 cup warm water (110°F)
  • 2 teaspoons instant yeast
  • 1 cup pumpkin puree (unsweetened)
  • 2 tablespoons olive oil (plus more for drizzling & pan)
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 tablespoons fresh rosemary or thyme, chopped (plus more for garnish)
  • Flaky sea salt, for finishing
  • Optional: sage leaves for decoration, pumpkin seeds for crunch

Instructions

  1. Activate Yeast: In a bowl, combine warm water, sugar, and instant yeast. Let sit 5–10 minutes until foamy.
  2. Mix Dough: Stir in pumpkin puree, olive oil, and salt. Gradually add flour, mixing until a sticky dough forms.
  3. Knead: Knead by hand 8 minutes (or mixer 5 minutes) until smooth and elastic.
  4. First Rise: Place in an oiled bowl, cover, and let rise in a warm spot 1–2 hours, until doubled.
  5. Pan & Shape: Generously oil a 9×13-inch pan or sheet pan. Press dough into the pan, stretching to fit.
  6. Second Rise: Cover and rest 30 minutes.
  7. Dimples & Topping: Oil fingertips and press dimples over the surface. Drizzle with olive oil, sprinkle herbs, and finish with flaky sea salt (add sage leaves/pumpkin seeds if using).
  8. Bake: Bake at 400°F (200°C) for 25–30 minutes, until golden with crisp edges.
  9. Cool & Serve: Rest 10 minutes before slicing. Garnish with more herbs if desired.

Notes

  • Crispy edges secret: Generously oil the pan and drizzle the top—this yields that classic golden crunch.
  • Proofing matters: Don’t skip the second rise; it keeps the crumb light and airy.
  • Herb swaps: Rosemary is classic; thyme or sage are excellent autumn alternatives.
  • Savory pumpkin: Use plain pumpkin puree (not pumpkin pie filling).
  • Variations: Sprinkle pumpkin seeds before baking; finish with garlic-infused oil; swirl in caramelized onions.
  • Storage: Wrap at room temp up to 2 days; reheat at 350°F (175°C) for 5–7 minutes. Freeze slices up to 2 months.

Find it online: https://recipesize.com/pumpkin-focaccia-with-fresh-herbs/