Put down your PSL and know that pumpkin has other places to be.
This Pumpkin Focaccia Bread is exactly the kind of thing I want sitting on my counter all Fall… golden and chewy, loaded with crispy sage and salty Parmesan, and just pumpkin-y enough to make it feel seasonal without tasting like a pumpkin spice latte.
This is not dessert friends. This is very much a savoury focaccia bread. It just happens to have real pumpkin in it. And just look at it! Seriously, scroll to one of the photos and soak it in. That colour!
Also, there is real magic in the topping. Fresh sage tucked into those glorious focaccia dimples… then everything gets covered in Parmesan… then almost too much olive oil and flaky salt. I mean… come on. Look at those edges. Look at that crispy sage. Look at that Parmesan.
This is the kind of bread that makes you think you should probably make soup just so you have something to eat it with. And you should. And then tell me what time to be there.
my pro tips for making the best ever pumpkin focaccia bread
drain the pumpkin: canned pumpkin contains quite a bit of moisture, and you don’t necessarily need all of it in your dough. Spreading it on paper towel for a few minutes helps remove some of that excess.
don’t panic over sticky dough: focaccia dough should be soft and a bit sticky. Wet your hands rather than adding a bunch of extra flour. The stretch-and-folds will help build structure while keeping the finished focaccia light and chewy.
give it time to relax: if the dough refuses to stretch into the corners of the pan, don’t fight it. Let it rest for 10 minutes, then try again. The gluten just needs to calm down. Honestly, same.
go deep with the dimples: press your fingertips all the way down to the bottom of the pan. Those deep pockets catch the olive oil, crispy bits of Parmesan and all the good stuff.
don’t skimp on the oil: focaccia is not the place to get shy with olive oil. It helps create those crisp, golden edges and keeps the inside soft and chewy.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Pumpkin Focaccia Bread with Crispy Sage & Parmesan
Ingredients
- 1 cup canned pumpkin purée
- ¾ cup + 2 Tbsp warm water
- 2¼ tsp active dry yeast
- 1 tsp honey
- 4 cups all-purpose flour
- 1½ tsp salt
- 3 Tbsp olive oil plus more for the pan and topping
for the topping
- 12 –16 fresh sage leaves
- ½ cup finely grated Parmesan
- flaky sea salt
- About 2-3 tbsp extra-virgin olive oil
Instructions
- Drain the pumpkin by spreading it out on a few layers of paper towel and allowing it to sit for 10 minutes or so to remove some of the excess moisture.
- Combine the warm water, honey and yeast in a large bowl. Let stand for 5–10 minutes, until foamy.
- add the pumpkin purée and olive oil and stir to combine.
- Add the flour and salt and mix with the dough hook on an electric mixer for 4-5 minutes.
- Cover and allow to rise 30 minutes. Stretch and fold with wet hands.
- Leave another 30 minutes. Stretch and fold again.
- Let rise another 30 minutes.
- Generously coat a 9×13-inch baking pan with 2-3 Tbsp olive oil. Transfer the dough to the pan and gently stretch it toward the corners. If it keeps springing back, let it rest for 10 minutes and try again.
- Cover and let rise for another 45–60 minutes, until puffy.
- Heat the oven to 425°F. Drizzle the dough generously with olive oil, then press your fingertips deeply into the dough, all the way down to the bottom of the pan.
- Tuck the sage leaves into some of the dimples and sprinkle generously with Parmesan and flaky salt. Drizzle with a little more olive oil.
- Bake for 22–28 minutes, until deeply golden on top and crisp around the edges.
- Let it cool for at least 15 minutes before slicing.
recipe substitutions and variations
fresh pumpkin: canned pumpkin is easiest and most consistent here, but you can use homemade pumpkin purée if you’re just that motivated.
parmesan: finely grated Parmesan gives you the best crispy, lacy topping, but Pecorino Romano would also be excellent if you like a saltier, sharper flavour.
sage: fresh sage is really worth using here because it gets wonderfully crisp in the olive oil. If you don’t have it, rosemary would be a good alternative.
extra flavour: add a little freshly cracked black pepper or a pinch of red pepper flakes with the Parmesan for a bit of heat.
serving suggestions
my way: warm, torn into chunks and served with a bowl of something made for dipping. Creamy squash soup, braised beans… basically anything that gives you an excuse to drag that crispy Parmesan edge through it.
the fall table: put the whole pan in the middle of the table with a big salad, a platter of roast chicken, roasted vegetables and a big dish of salted butter. It makes a very pretty centrepiece and disappears approximately immediately.
the thanksgiving-ish version: serve it alongside roast turkey, chicken or pork and use the focaccia to soak up every last bit of gravy and pan juice. This actually may be the real reason I made it and the reason there is currently one stored in my freezer waiting for the big day.
storing leftovers and make-ahead details for this pumpkin focaccia bread
to store: keep leftover focaccia tightly wrapped or in an airtight container at room temperature for up to 2 days. Reheat it in a 350°F oven for 5–10 minutes to bring back some of the crisp edges. You can also freeze tightly wrapped focaccia for up to 2 months.
make-ahead: you can prepare the dough through the first rise, then transfer it to the oiled pan, cover and refrigerate overnight. Let it come to room temperature and get puffy before dimpling, topping and baking. If the dough is very cold and tight, give it a little extra time to relax before stretching it into the corners.
If you’re in full Fall food mood, try my Pumpkin Ricotta Pasta, Slow-Roasted Calabrian Chile Tomatoes, and Sheet Pan Butternut Squash, Halloumi & Butter Beans with White Balsamic Hot Honey next. They’re all very much worth making as we slide into sweater weather.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
