Crunchy Pumpkin and Cheese Focaccia

Name: Crunchy Pumpkin and Cheese Focaccia
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: Manitoba flour (W 360-380) 6.4 cups; Water 1.8 cups; Extra virgin olive oil 3 tbsp; Fine salt 2 ¾ tsp; Delica pumpkin (to clean) 4.2 lbs; Stracchino cheese 3 ½ cups; Water 3 ½ tbsp; Rosemary 2 sprigs; Sage 2 sprigs; Thyme 2 sprigs; Extra virgin olive oil 1 ½ tbsp; Fine salt 1 tsp; Black pepper to taste; Extra virgin olive oil 2 tsp; Salt to taste; Thyme 1 sprig; Sage 1 sprig; Rosemary 1 sprig

it es fr de br

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 12
Cost: Low
Note + resting time for the dough (20 min. + 1 h in the fridge)

PRESENTATION

Crispy focaccia gets a makeover in Liguria with this pumpkin and cheese twist. Seriously good stuff. You’ve got golden sautéed pumpkin and creamy stracchino cheese coming together on a super thin base. And look, this pumpkin focaccia is just right for winter gatherings—no yeast needed. It’s so much quicker than your usual Italian breads. In Liguria, folks love these fast, tasty snacks, especially when local pumpkin hits the markets. You’ll find a mix of tender pumpkin, gooey cheese focaccia, and that crunch you crave from a really really good focaccia di Recco. And the fresh herbs? They add this bright touch, balancing the rich, moist filling perfectly.

If you’re after an easy focaccia recipe that feels special, this is it. Pretty simple. That short dough rest is key—just enough to give you a light, crispy crust. Plus, you get that sweet pumpkin note pairing perfectly with tangy cheese and herbs. Unlike classic focaccia genovese, this homemade focaccia is thinner and gives you a different kind of crunch, like a snack or super crispy flatbread. It's a fall favorite, especially when you're serving soup or sharing with friends.

You’ll often spot it at aperitivo hours in Genoa—cut into small squares for easy sharing. The pumpkin and cheese combination is a hit for anyone into savory pumpkin bread, or wanting to try something new and seasonal. It’s a clever way to use up extra pumpkin, and once you dig in, you’ll get why folks in Liguria keep coming back to this simple, crispy treat every fall and winter. For sure. So, grab a piece and enjoy the flavors of Liguria!

INGREDIENTS

for the dough (for 2 baking trays 16x12 inches): Manitoba flour 6.4 cups (800 g) - (W 360-380); Water 1.8 cups (420 g); Extra virgin olive oil 3 tbsp (40 g); Fine salt 2 ¾ tsp (16 g)

for the filling: Delica pumpkin 4.2 lbs (1900 g) - (to clean); Stracchino cheese 3 ½ cups (800 g); Water 3 ½ tbsp (50 g); Rosemary 2 sprigs; Sage 2 sprigs; Thyme 2 sprigs; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt 1 tsp; Black pepper to taste

for the surface: Extra virgin olive oil 2 tsp (10 g); Salt to taste; Thyme 1 sprig; Sage 1 sprig; Rosemary 1 sprig

Preparation

How to prepare Crunchy Pumpkin and Cheese Focaccia

To prepare the crunchy pumpkin and cheese focaccia, start with the dough: pour the water, flour 1, salt 2, and extra virgin olive oil 3 into the bowl of a stand mixer.

Start the mixer with the hook at medium speed 4 and knead until the mixture is well combined 5. Let the dough rest at room temperature for 20 minutes, covered with a cloth 6.

After the resting time, take the dough and divide it with the help of a dough scraper 7: you should get 2 portions weighing 12.35 oz (for the base) and 2 balls weighing 10.58 oz (for the surface) 8. Shape each ball on the work surface 9.

Place the 4 portions of dough on a lightly floured tray 10, cover with plastic wrap 11, and let rest in the refrigerator for one hour 11. Meanwhile, prepare the pumpkin: cut it in half 12.

Remove the seeds and inner fibers 13, then peel it 14 and cut the flesh into slices about 0.8 inches thick 15.

Place the pumpkin in a pan with a swirl of hot oil 16, then season with salt 17 and pepper 18.

Season with chopped thyme, sage, and rosemary 19 and cook over medium heat for 10 minutes, adding water as needed 20; it shouldn't be fully cooked. After cooking, transfer the pumpkin to a baking sheet to let it cool slightly 21.

Take the dough from the fridge and start rolling out the 12.35 oz portion 22 until you have a sheet the same size as the baking tray 23: we used a 16x12 inch baking sheet. If the dough shrinks, let it rest for another 5 minutes. Lay the sheet in the baking tray and gently stretch it to cover the edges 34.

Spread the cooled pumpkin on the focaccia base 25, then add the stracchino by spoonfuls 26. Roll out the 10.58 oz portion of dough the same way and use the obtained sheet to cover the focaccia 27.

Season the surface with herbs, a swirl of oil, and flakes of salt 28. Finally, make cuts in the top sheet to prevent it from puffing up too much while baking. Bake in a static oven at 482°F for 15 minutes, then switch to fan mode and continue baking for another 5 minutes 29. Once golden, remove the focaccia from the oven 29 and let it cool slightly before slicing. Your crunchy pumpkin and cheese focaccia is ready to be enjoyed 30!

Storage

The crunchy pumpkin and cheese focaccia can be stored in the refrigerator for one day.

You can freeze it after baking and allowing it to cool completely.

Tip

If possible, use an iron baking tray to cook the focaccia as it conducts heat better.

The amount of water needed for cooking the pumpkin depends on the type of pumpkin used; some varieties do not need it, while others like the kabocha require a small amount to prevent burning.

Alternatively, you can use other types of cheese like robiola, scamorza, or mozzarella (preferably for pizza) instead of stracchino.

If you don't have a stand mixer, you can knead by hand.

For the translation of some texts, artificial intelligence tools may have been used.