Pumpkin Cranberry Focaccia with Rosemary and Pumpkin Seeds Recipe

Introduction

This Pumpkin Focaccia is a delightful twist on the classic Italian bread, combining the subtle sweetness of pumpkin with the tartness of dried cranberries. It’s perfect for fall gatherings or as a flavorful snack any time of year. Soft, fragrant, and topped with rosemary and pumpkin seeds, this focaccia is sure to impress.

Ingredients

• 6 tablespoons olive oil (divided)
• 3 1/2 cups all-purpose flour
• 1 packet instant yeast (or 2 ¼ teaspoons)
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 2/3 cups warm water (110-115°F)
• 1 1/2 cups pumpkin puree
• 1/2 cup dried cranberries
• Kosher salt
• 1 tablespoon fresh rosemary
• Pumpkin seeds

Instructions

1. Step 1: Grease a 9×13 baking sheet with butter, then add 2 tablespoons of olive oil and spread it evenly on the bottom.
2. Step 2: In a large bowl, whisk together the flour, instant yeast, sugar, and salt.
3. Step 3: Add the warm water and 2 tablespoons of olive oil to the dry ingredients and mix well.
4. Step 4: Stir in the pumpkin puree and dried cranberries until fully combined.
5. Step 5: Transfer the dough to the prepared pan and stretch it to fill the pan. Lightly cover with a kitchen towel and let it rise in a warm place for 1 to 2 hours, until doubled in size.
6. Step 6: Preheat the oven to 425°F.
7. Step 7: Once risen, use your finger to poke the dough all over, then drizzle with the remaining 2 tablespoons of olive oil.
8. Step 8: Sprinkle the dough with kosher salt, pumpkin seeds, and fresh rosemary.
9. Step 9: Bake in the preheated oven for 20 to 25 minutes, until golden brown.
10. Step 10: Remove from the oven, brush lightly with olive oil, and let cool before slicing and serving.

Tips & Variations

• Use fresh rosemary for the best flavor, but dried rosemary can be substituted in a pinch.
• Try adding chopped walnuts or pecans for an extra crunchy texture.
• For a sweeter focaccia, drizzle a little honey on top after baking.
• If you don’t have pumpkin puree, canned pumpkin or cooked and mashed pumpkin works well.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm slices in a toaster oven or regular oven at 350°F for 5-7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant yeast?

Yes, but you’ll need to activate fresh yeast in warm water with a little sugar before adding it to the flour. Use about twice the amount of fresh yeast compared to instant yeast.

Can I substitute pumpkin with another type of squash?

Absolutely! Butternut squash or kabocha puree can be used as a substitute and will provide a similar texture and flavor.

Pumpkin Cranberry Focaccia with Rosemary and Pumpkin Seeds Recipe

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★★★★★

4.5 from 135 reviews

• Author: anna
• Total Time: 2 hours 40 minutes
• Yield: 15 servings 1x

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Description

This Pumpkin Focaccia recipe combines the earthy sweetness of pumpkin puree and dried cranberries into a soft, aromatic Italian bread. Infused with fresh rosemary and topped with crunchy pumpkin seeds and kosher salt, this focaccia offers a perfect balance of flavors and textures, making it an ideal bread for snacks, appetizers, or alongside meals. The dough is enriched with olive oil and allowed to rise before being baked to a golden perfection.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 6 tablespoons olive oil (divided)
• 3 1/2 cups all-purpose flour
• 1 packet instant yeast (or 2 ¼ teaspoons)
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 2/3 cups warm water (110-115°F)
• 1 1/2 cups pumpkin puree
• 1/2 cup dried cranberries

Toppings

• Kosher salt, for sprinkling
• 1 tablespoon fresh rosemary
• Pumpkin seeds

Pan Preparation

• Butter, for greasing the pan

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Instructions

1. Prep the pan: Grease a 9×13-inch baking sheet with butter, then add 2 tablespoons of olive oil and spread it evenly over the bottom to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt until fully combined.
3. Add liquids: Pour warm water (110-115°F) and 2 tablespoons of olive oil into the dry ingredients. Stir to combine into a rough dough.
4. Add flavorings: Incorporate the pumpkin puree and dried cranberries into the dough mixture. Mix thoroughly to evenly distribute all ingredients.
5. Rise: Transfer the dough into the prepared baking sheet. Stretch and press the dough to fill the pan evenly. Lightly cover with a kitchen towel and allow it to rise in a warm place for 1 to 2 hours or until it doubles in size.
6. Preheat oven: Just before baking, preheat your oven to 425°F (220°C).
7. Poke: Once the dough has risen, use your finger to poke holes all over the surface of the dough. Drizzle the remaining 2 tablespoons of olive oil evenly over the top.
8. Garnish: Sprinkle kosher salt, fresh rosemary leaves, and pumpkin seeds over the dough to add texture and flavor.
9. Bake: Place the baking sheet in the oven and bake for 20 to 25 minutes or until the focaccia is golden brown and cooked through.
10. Serve: Remove the focaccia from the oven. Lightly brush the top with a bit of olive oil to add shine and moisture. Allow it to cool slightly before slicing and serving.

Notes

• Use warm water (110-115°F) to activate the yeast properly without killing it.
• Allowing the dough to fully rise is crucial for a light and airy texture.
• If pumpkin puree is too watery, drain excess liquid for better dough consistency.
• Customizable toppings: try adding other herbs like thyme or sage for variation.
• For a deeper flavor, let the dough rise longer or overnight in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: Pumpkin Focaccia, Autumn Bread, Pumpkin Bread, Rosemary Focaccia, Dried Cranberries Bread, Homemade Bread, Italian Bread, Fall Recipes