This savoury pumpkin focaccia is loaded with herbs and salt to make an absolutely delicious bite. The perfect hint of fall vibes to this super easy bread.
We LOVE focaccia; it’s so easy to make and super versatile when it comes to flavour and toppings. So we just knew when we started this pumpkin puree series all about reducing waste this season, focaccia was a must. This pumpkin focaccia with herbs is an easy way to use up some of the leftover pumpkin puree you have after making a pie, plus it’s a great addition to your harvest table.
It will require some time to make, so be sure to start making this recipe that day before you’d like to enjoy it. We typically start it mid-day the day before and then bake it fresh in the morning but there is definitely some flexibility on start time to fit within your schedule. The base of this recipe is our focaccia recipe, but tweaked to include pumpkin puree. Then it’s topped with fresh, cozy herbs.
Why you’ll love this recipe:
- Easy to make in just 1 bowl.
- Light and airy with a crispy exterior.
- An easy way to reduce pumpkin and herb waste.
Top tips for making Pumpkin Focaccia with Herbs:
- Weigh your ingredients. While focaccia does have some flexibility, weighing your ingredients is the best way to ensure a delicious final result.
- Don’t work the dough too much. Focaccia is great because it requires really minimal dough work. Just some simple stretch and folds are enough.
- Make sure the yeast is not expired. Yeast will make or break focaccia. If it’s expired, we recommend getting new yeast. If the yeast mixture does not have a yeast-y smell or isn’t foamy (or at least creamy), its likely that the yeast is dead and you need new yeast.
- Use good olive oil. Olive oil is a big part of focaccia and a part that you can taste! This doesn’t mean the most expensive oil you can buy, it simply means an olive oil that you like the taste of.
- Let rest overnight. We’ve tried to make focaccia in a day, and have determined it really is next level when you make the dough the night before and proof overnight in the fridge. This will yield the best flavour and texture. Don’t take any shortcuts, we promise you won’t regret it.
- Let yourself be flexible. The great thing about focaccia is even over-proofed dough results in a delicious bread. So if you’re running a bit late or need to let your dough rest in the fridge a touch longer don’t sweat it. We’ve left dough in the fridge for up to 48 hours at one point and it was still delicious.
- Generously grease the baking pan. The worst that can happen is your focaccia sticks to the pan – we grease our pan generously with olive oil but also often line it with parchment paper to ensure it comes out nice and easy.
- Load up on toppings. Don’t be afraid to really load on the dairy-free cheddar and apples, and really dimple it into the dough – this is the best way to get all the flavour in every bite.
Ingredient Notes:
- Active Dry Yeast – It’s vital that your yeast is not expired and that you don’t kill it. If the yeast is expired, you’ll need to get new yeast before you start the recipe. When proofing the yeast be sure to not overheat the vegetable broth, it should be 40℃-50℃, or else it could kill the yeast and your focaccia won’t rise.
- Maple Syrup – Sugar helps yeast rise. If you don’t have maple syrup you can using white granulated sugar or another liquid sweetener.
- All-Purpose Flour – We use our unbleached store brand all-purpose flour, in this case the regular store brand will do.
- Olive Oil – Use an olive oil that you like the flavour of, as it is a big part of this recipe flavour profile.
- Herbs – In this recipe we use thyme and sage but you’re welcome to add other herbs or swap out for your favourites. The great thing about pumpkin is it goes with many flavours.
Other pumpkin recipes you’ll love:
How to make Pumpkin Focaccia with Herbs:
Pumpkin Focaccia with Herbs
This savoury pumpkin focaccia is loaded with herbs and salt to make an absolutely delicious bite. The perfect hint of fall vibes to this super easy bread.
Print Pin ItServings: 9 servings
Ingredients
- 1½ tsp yeast
- 240 mL (1 cup) warm water
- 5 mL (1 tsp) maple syrup
- 250 g (1 cup) pumpkin purée
- 300 g (2½ cups all-purpose flour
- 10 g (1 tbsp) kosher salt, divided
- 60 mL (4 tbsp) olive oil
- 2 tbsp fresh sage, roughly chopped
- 2 tbsp fresh thyme, removed from stems
Instructions
- Whisk together yeast and warm water. Set aside to activate for 5 minutes.
- Whisk in the maple syrup and pumpkin puree.
- Add all-purpose flour, kosher salt, and 1 tbsp olive oil to the wet mixture and fold with a rubber spatula until combined. It will be a very hydrated, sticky dough – this is what you want. Drizzle with 1 tbsp of olive oil and gently toss the dough to keep from sticking to the bowl.
- Cover and let rest at room temperature for about 60-90 minutes or until doubled in size.
- Stretch and fold the focaccia dough up and onto itself, rotating the bowl a quarter turn and repeating. Do this until you move around the bowl twice, 8 folds in total. Cover and set in the fridge to rise overnight or at least 12 hours.
- Grease an 8×8 pan with olive oil and line with parchment paper. Grease both before and after the parchment.
- Turn the dough out onto the prepared pan and gently stretch. Cover and let rise once more until doubled in size, about 2 hours.
- Once the dough has risen, drizzle with remaining olive oil and sprinkle with chopped herbs. Grease your hands with olive oil, then gently dimple the dough using your fingers. Sprinkle generously with kosher salt. Cover and let rest while you preheat the oven.
- Preheat the oven to 450°F.
- Bake the focaccia in the preheated oven for 25 minutes or until golden brown on top and around the edges.
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