Pumpkin Focaccia

Pumpkin Focaccia.

Pumpkin Focaccia


For 1 Batch(es)

For the Focaccia:

  • 4 1/2 cups all purpose flour
  • 1 packet instant yeast
  • 20 ounces canned pumpkin purée
  • 1/2 cup plus 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon salt, plus extra for sprinkling on top of the focaccia
  • 5 sprigs fresh rosemary


  1. Yield: one 13x18 inch focaccia.
  2. In a mixing bowl, whisk together  the flour and yeast.
  3. Make a well and add the pumpkin, 2 tablespoons of the oil and the salt. Using your hands, mix until all the flour is absorbed and a supple dough forms.
  4. Place the dough in an oiled bowl and cover with plastic wrap. Place in a warm place to rise for 3 hours, or until the dough has doubled in volume.
  5. Brush 1/4 cup of the oil onto a 13x18 inch pan.
  6. Spread the focaccia in the pan making indentations all over with your fingers.
  7. Drizzle the remaining 1/4 cup of oil over the dough and top with Rosemary and salt as desired.
  8. Cover with plastic wrap and let rise for 40 minutes.
  9. Preheat your oven to 465 degrees.
  10. Bake for 40 minutes, or until the bottom of the focaccia is nicely browned.



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