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.
Ingredients
Scale
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
Instructions
- 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.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt until fully combined.
- 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.
- Add flavorings: Incorporate the pumpkin puree and dried cranberries into the dough mixture. Mix thoroughly to evenly distribute all ingredients.
- 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.
- Preheat oven: Just before baking, preheat your oven to 425°F (220°C).
- 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.
- Garnish: Sprinkle kosher salt, fresh rosemary leaves, and pumpkin seeds over the dough to add texture and flavor.
- 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.
- 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
