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Pumpkin Focaccia 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.
Prep Time2 hrs 20 mins
Cook Time20 mins
Total Time2 hrs 40 mins
Course: Bread
Servings: 36 pieces
Calories: 66kcal
Author: Sandra


  • 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


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


  • 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.


Prep time includes: 2 hours of the dough rising.


Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 130mg | Potassium: 38mg | Vitamin A: 1415IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.8mg