Pumpkin focaccia, easy and quick to prepare, with a few simple ingredients, is perfect to serve on any occasion: as a light lunch, informal dinner, tasty appetizer, or even as a snack to take to the office or school.
The pumpkin gives an incredibly soft and moist texture. It is a recipe that combines simplicity and taste, capable of surprising even those who think focaccia is just a classic dish: here the pumpkin becomes the star, transforming a traditional bread into an irresistible comfort food.
No need to be an expert in bread making: by following a few steps, you will get a soft, fragrant, and tasty focaccia, perfect to personalize with seeds, aromatic herbs, or a sprinkle of cheese to taste. Preparing it is a real pleasure, and the aroma that will invade the kitchen will already make you anticipate the first bite.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form at the bottom of the page.
Other recipes that might interest you:
- Difficulty: Easy
- Cost: Budget-Friendly
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 228.43 (Kcal)
- Carbohydrates 41.79 (g) of which sugars 1.57 (g)
- Proteins 8.34 (g)
- Fat 3.09 (g) of which saturated 0.35 (g)of which unsaturated 0.01 (g)
- Fibers 1.50 (g)
- Sodium 453.52 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pumpkin Focaccia
- 3 cups Manitoba flour
- 1 cup pumpkin (cooked)
- 2/3 cup water
- 1 tbsp extra virgin olive oil (+ more for brushing)
- 1 tsp salt
- 1 tsp barley malt
- 0.07 oz instant yeast
Tools
- Stand Mixer
- Worktop
- Baking Pan
Pumpkin Focaccia Recipe
Start the preparation of the pumpkin focaccia by dissolving the yeast in the water directly in the bowl of the stand mixer.
Also add the barley malt, extra virgin olive oil, flour, and pumpkin pulp.
Finally, add the salt.
Knead with a spiral hook at medium speed for 10-15 minutes or until the dough clings to the hook.
Form a round shape with your hands and let it rise until doubled directly in the previously oiled baking pan.
Mine measures 12×10 inches.
Take the risen dough, add a bit more extra virgin olive oil, and stretch it out with your hands.
Let it rise for another hour.
After the hour, stretch the dough again with oiled hands.
Add coarse salt or flaky salt and some rosemary to taste.
Bake the pumpkin focaccia in a preheated static oven at 428°F on the lower part of the oven for 15 minutes.
Let it cool slightly before serving.
Soft and Fragrant Pumpkin Focaccia
Preparing this savory pumpkin focaccia is a real pleasure: simple, quick, with a consistently soft and fragrant result. Perfect to enjoy hot right out of the oven or to bring to the table on any occasion, it is a versatile recipe that wins everyone over at the first bite. Try it yourself and discover how easy it is to turn a few ingredients into an irresistible bread!
Try also the Pumpkin Rolls
FAQ (Questions and Answers)
Can I flavor the focaccia with herbs or seeds?
Absolutely yes! Rosemary, thyme, pumpkin seeds, or sesame pair wonderfully and can be added directly to the surface before baking.
How long does the focaccia last?
The savory pumpkin focaccia lasts 1-2 days at room temperature, well closed in an airtight container. You can also freeze it already cooked and reheat it before consumption.
Can I prepare the dough with fresh yeast instead of instant yeast?
Can I prepare the dough with fresh yeast instead of instant yeast?
Homemade Savory Breads for Snacks and Buffets
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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