Pumpkin Focaccia
Soft, pillowy pumpkin focaccia with a crisp, golden olive oil crust and flaky sea salt. Made with pumpkin purée, apple cider and a pinch of pumpkin spice, it’s an easy same-day bread for fall and Thanksgiving.
Servings: 12 pieces
Equipment
Ingredients
- 1½ cups (360ml) apple cider or water, tepid
- 1 cup (240g) pumpkin purée see note 1
- 5 cups (625g) bread flour (strong white bread flour)
- 4 tsp (11g) instant yeast (rapid-rise or fast-action)
- 2 tbsp brown sugar
- 1½ tsp salt
- ½ tsp pumpkin pie spice
- 1½ tsp Maldon sea salt flakes , divided (I used garlic sea salt)
- ¼ cup (60ml) extra virgin olive oil , divided, plus more as needed
Instructions
- Warm the cider until tepid, about 100°F (38°C). Stir in the pumpkin purée until smooth.1½ cups (360ml) apple cider or water, tepid, 1 cup (240g) pumpkin purée
- In a large bowl, whisk together the flour, yeast, brown sugar, salt and pumpkin spice. Add the pumpkin mixture and stir until you have a shaggy dough. Cover the bowl and rest for 10 minutes.5 cups (625g) bread flour , 4 tsp (11g) instant yeast , 2 tbsp brown sugar, 1½ tsp salt, ½ tsp pumpkin pie spice
- Do a series of stretch and folds with oiled hands, or use a hand or stand mixer fitted with dough hooks to mix the dough on low speed for a few minutes, until it starts to form a ball around the hooks.
- Mist the bowl with olive oil and turn the dough over so it is greased on all sides. Cover and leave to rise for about 1 hour, or until doubled.¼ cup (60ml) extra virgin olive oil
- Line a 9x13-inch (23x33cm) pan with parchment paper, drizzle with olive oil and sprinkle with half the sea salt flakes.¼ cup (60ml) extra virgin olive oil, 1½ tsp Maldon sea salt flakes
- Punch down the dough, transfer to the pan and flip it over so it is coated in oil. Gently press the dough with your fingertips to fill the pan. Cover and rise for 45 minutes.
- Preheat the oven to 450°F (230°C) with a rack in the lower third.
- Drizzle the focaccia with olive oil and sprinkle with the remaining salt. Dimple the dough with your fingertips, pushing all the way down.¼ cup (60ml) extra virgin olive oil, 1½ tsp Maldon sea salt flakes
- Bake for 28–30 minutes, or until the focaccia is deep golden, tenting with foil if it browns too quickly.
- To check for doneness, use an instant-read thermometer to check the internal temperature in the center – it should read 200–205°F (93–96°C).
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 20 minutes before slicing.
Notes
Note 1: Pumpkin purée: Use 100% pure pumpkin, not pie filling. If homemade purée is watery, drain it in a cheesecloth-lined sieve until as thick as canned.
Storage and Freezing
- Room temperature: Focaccia is best on the day it’s baked, but leftovers keep well wrapped for up to 2 days.
- Reheat: Warm in a 350°F (180°C) oven or air fryer for 5–8 minutes to crisp the crust up again.
- Freeze: Slice, wrap well and freeze for up to 3 months. Reheat straight from frozen.
- Leftovers: Day-old focaccia makes amazing croutons, or cube it and use it in your favorite stuffing.
