Pumpkin Focaccia

This Italian Family
by This Italian Family
6 people
47 min

Picture this: cozy kitchen vibes, the aroma of spices, and a warm, golden masterpiece. We're talking all-purpose flour, a pinch of love, and a dash of olive oil magic. Add some rosemary and coarse salt—bam! Autumn on a plate. It's not just a recipe; it's a journey.

No wonder this focaccia has quickly become my new favourite to make on a sunday lunch. Paired with cheese, cured meet and cooked veg on the side, it makes for the perfect meal that everyone will enjoy.

Get ready for the yummiest, coziest, most fall-tastic Pumpkin Focaccia ever. Let's bake up some memories together!

Recipe details
  • 6  people
  • Prep time: 2 Minutes Cook time: 45 Minutes Total time: 47 min
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  • 4 cups all-purpose flour
  • 2 1/4 teaspoons dry yeast
  • 2 tablespoons sugar
  • 2 cups pumpkin puree (cleaned and cooked)
  • 1 large egg
  • 2 teaspoons fine salt
  • 1 tablespoon turmeric
  • 3 tablespoons extra virgin olive oil
  • 1 cup lukewarm milk
  • Coarse salt, to taste
  • Fresh rosemary, to taste

In a bowl, place the flour, add the Dry Yeast, and sugar, then mix.
Dice and cook the cleaned pumpkin as preferred: in the microwave (for about 10 minutes), boiled (for about 15 minutes), baked (for about 20 minutes), or pressure-cooked (halved for 10 minutes).
Once cooked, mash the pumpkin in a bowl to obtain a puree. Then add the egg, sugar, fine salt, turmeric, olive oil, and mix well. Also, add the lukewarm milk and mix to make the mixture homogeneous.
Now start kneading by gradually adding flour to the mixture. Then continue working the dough on a floured surface until you get a homogeneous and elastic consistency.
Shape the dough into a round shape, move it to a large bowl, make the classic cross-cut on top, cover with plastic wrap, and let it rise in a warm place until it doubles in volume. It will take about 90 minutes.
After the time has passed, place the dough in a well-oiled 12-inch diameter baking pan with extra virgin olive oil.
Let the focaccia rise for another 20 minutes. Then distribute coarse salt and fresh rosemary on the surface.
Bake in a preheated convection oven at 350°F for about 25 minutes, or in a static oven at 375°F for the same time.
Your fragrant and colorful pumpkin focaccia is ready!
  • This is soooo tasty on its own as a side, but you can also eat with cured meat or cheese for a more filling meal.