Pumpkin Focaccia

Name: Pumpkin Focaccia
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Butternut squash. (already peeled) 1 ½ cup; Type 1 flour 2 ¾ cups; Type 0 flour 2 cups; Water 0.9 cup; Extra virgin olive oil 2 tbsp; Brewer's yeast ¼ tsp; Sugar 1 tsp; Fine salt 1 tsp; Rosemary 1 sprig

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Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 6
Cost: Low
Note + the rising times (at least 6 h)

PRESENTATION

Recipe by
Ivana Ester Marra

When the chilly months roll around in Liguria, pumpkin focaccia really becomes the star on Italian tables. And, look, this twist on the classic focaccia—it's got pumpkin puree mixed right into the dough. Really, it gives it this soft, moist texture and a hint of sweetness that sets it apart. Plus, the pumpkin focaccia recipe is not just about flavor. It is about the fragrant rosemary that you can smell even before your first bite. I mean, seriously good. This herb perfectly complements the mellow taste of pumpkin, creating a balanced blend that locals adore. No question.

In Liguria, variations of focaccia are a staple, and this version shines super bright in the fall and winter. Adding pumpkin gives the bread a beautiful, golden hue—bringing a cozy, seasonal vibe to any table. And here's the thing: What makes this homemade pumpkin focaccia so appealing is its simplicity. The pumpkin blends seamlessly into the dough. Each bite is tender and slightly sweet. Can't go wrong.

While enjoying a slice plain is fantastic, stuffing it with speck and rich mountain cheese changes it into a savory snack that's well-loved in northern Italy. For sure. Whether you serve it as part of a bread basket, alongside soup, or as a casual snack, this bread will get everyone talking.

The combination of crispy edges and a soft center is perfect for those who enjoy savory pumpkin bread or are on the lookout for new autumn baking ideas. Pretty much. With its straightforward preparation and genuine Ligurian flavor, this bread fits right in with other fall favorites. It's a wonderful example of how regional Italian food can be both easy to make and really really special. Feel free to experiment with different herbs or cheeses to personalize it, and enjoy how this moist, tender bread warms up a chilly evening.

How to prepare Pumpkin Focaccia

To prepare the pumpkin focaccia, start with the pumpkin itself. Remove the outer skin using a peeler 1. Cut the pumpkin into slices and remove any seeds. You will need to obtain 10.5 oz of flesh and cut it into cubes 2. Transfer the pumpkin to a steamer 3 and cook it for about 20 minutes.

Check the cooking by pricking the pumpkin with a fork until it's soft enough 4. Transfer it to a blender 5 and add the water 6.

Blend until you get a puree 7. In a large bowl, pour the 2 types of flour 8 and add the dry yeast 9.

Also add the olive oil 10, the sugar 11, and the pumpkin puree 12.

Mix with a spoon 13 until the ingredients are combined 14. Cover with plastic wrap and let it rest for 15 minutes at room temperature 15.

Then take the dough again 16 and mix it again with a spatula. Add the salt 17 and continue to knead in the bowl. Turn the dough out onto a lightly oiled work surface and form a round dough ball by giving some reinforcing folds 18.

Transfer the dough ball to rise in the previously used bowl, still oiled 19. Cover with plastic wrap and let it rise until doubled 20. It will take about 5 hours in a warm, draft-free place. Once risen, take the dough and transfer it inside a 10x12 inch rectangular pan lined with oiled parchment paper. Spread the dough with your hands until it covers the entire surface 21.

Cover with plastic wrap 22 and let it rise for another hour. Sprinkle the surface with rosemary needles 23 and bake in a preheated static oven at 392°F for about 30 minutes, on the middle shelf, or until golden both at the base and on top. Remove from the oven 34, let it cool slightly, and serve!