Pumpkin Focaccia
Who knew that adding pumpkin and cranberries to focaccia bread would turn a simple flatbread into the star of my holiday table. This Pumpkin Focaccia is so easy to make with a mild pumpkin sweetness, chewy cranberries, and a sprinkle of crunchy pumpkin seeds. The crust is slightly crispy and the slices smell amazing. It is the perfect bake for the fall season and the holidays.
Getting inspired to make this pumpkin focaccia was easier than I thought. You know how much I love Italian food like my Italian butter cookies, and I am always looking for ways to sneak it into my kitchen no matter what season we are in. Since pumpkins are everywhere right now, I thought why not give my favorite Italian flatbread a pumpkin upgrade. The result is soft, flavorful, and honestly perfect to serve at Thanksgiving or even Christmas when you want something a little different on the table.
Table of contents
For this pumpkin focaccia, you really do not need much at all and it is so simple to make. The only part that takes a little patience is waiting for the dough to rise, but the rest is quick. With pumpkin, cranberries, yeast, flour, oil, and sugar, you can have it prepped in no time and ready to bake for dinner tonight.
Why you will love this recipe
- Pumpkin and cranberry goodness baked right in: The sweet pumpkin puree mixes with chewy cranberries and crunchy pumpkin seeds for a bread that tastes like fall.
- Dough that practically does the work for you: All it takes is a handful of simple ingredients, and once the dough is rising you are free to get on with your day.
- Golden on the outside and soft on the inside: The crust bakes up crisp while the center stays fluffy and tender, with the most delicious pumpkin aroma filling my kitchen.
- A bread that deserves the spotlight at the holidays: I promise this pumpkin focaccia really belongs on your table next to turkey, soup, or even a plate of cheese. Yes!
What you will need
- Canned pumpkin puree: I always make sure to grab plain pumpkin puree and not pumpkin pie mix, so the focaccia stays lightly sweet and not overly sugary.
- Cranberries: I love using either fresh or dried cranberries depending on what I have in the pantry, both add a nice tart chew.
- All-purpose flour: I stick with all-purpose flour because it makes the bread soft and tender, though you could swap in another flour if needed.
- White granulated sugar: A little sugar is all it takes to wake up the yeast and help the dough rise nicely.
- Instant yeast: I use instant yeast so the dough rises quicker, but active dry yeast also works if you give it more time.
- Extra virgin olive oil: I like extra virgin olive oil here since it adds richness without too much of that strong olive taste.
- Warm water: I use warm water around 110 to 115 degrees so the yeast activates properly.
- Kosher salt: I usually keep kosher salt on hand, but any salt you have in the kitchen will work.
- Garnish: I use roasted pumpkin seeds and fresh rosemary.
How to make
Grease and prep the bowl: I start by spreading butter and olive oil on a 9×13 inch baking sheet. Then I lightly oil a large mixing bowl and add in the salt, sugar, yeast, and flour until I have a sticky dough.
Mix in oil and water: Next, I pour in the olive oil and warm water, then stir everything together until it starts to come together into a soft dough.
Rise with pumpkin and cranberries: I fold the pumpkin and cranberries into the dough and shape it into a ball. Then I place it in the prepared pan, stretch it gently, cover it with plastic wrap, and let it rise for one to two hours until it doubles in size.
Preheat the oven: While the dough is rising, I set my oven to 425 degrees F so it is hot and ready for baking.
Finish and bake: I poke holes in the dough with the end of a wooden spoon, drizzle with the remaining olive oil, and sprinkle on kosher salt and rosemary. Then I bake it for 20 to 25 minutes until the top is golden brown. Finally, I top the focaccia with roasted pumpkin seeds and a little fresh rosemary before serving it warm.
Expert tip
Let dough rise slowly
The best advice I can share for this pumpkin focaccia is to let the dough rise slowly so it gets soft and full of flavor. I like to leave it in the fridge overnight if I have the time because it makes the bread lighter and easier to slice. It may take a little extra waiting, but the result is always worth it when I pull a golden loaf from the oven and serve it to my family.
More tips to consider:
- I always make sure my water is warm, about 110 to 115 degrees F, so the yeast works properly. If the water is too hot or too cold, the dough will not rise the way it should.
- I sometimes grease the pan with butter because it adds a little extra flavor and makes the crust nice and crisp. It is optional but I think it makes the bread taste even better.
- Some pans stick more than others, so I use parchment paper with a little butter and oil when I want to be sure the focaccia lifts out easily. It saves me from having to scrape the bread off the pan.
- You can use fresh pumpkin puree if you want, and it tastes just as good as canned. I like using whichever I already have in the kitchen to keep things simple.
- If the dough does not spread all the way to the corners of the pan, do not worry. It will rise and fill out more as it rests.
Recipe variations and add-ins:
- Cranberry walnut mix: I add ½ cup of dried cranberries and ½ cup of chopped walnuts. The sweet and crunchy mix makes the bread super tasty.
- Garlic herby: I stir in 2 minced garlic cloves and 1 tablespoon of fresh rosemary. The smell in the kitchen is amazing and the bread tastes so good.
- Cheesy bread top: I sprinkle 1 cup of shredded mozzarella on top before baking. The cheese melts and makes the focaccia soft and rich. This one is my favorite!
- Warm spice blend: I add ½ teaspoon each of cinnamon, nutmeg, and ground ginger. The spices with pumpkin make the bread taste like fall.
- Toasty seed: I sprinkle ¼ cup of pumpkin seeds on top before baking. They roast in the oven and add a nice crunch which my kids love.
Serving suggestions
When I make this pumpkin focaccia for Thanksgiving, I love setting it right next to my perfect oven roasted turkey with citrus herb butter. The flavors go hand in hand and my family always tears into the bread while we are carving the turkey. At Christmas dinner, I usually bring out the cheesy pumpkin gratin too, and the table is complete with both dishes side by side.
For birthdays or when we have friends over for a backyard get together, I like to serve this focaccia with something sweet like my Instant Pot pumpkin cheesecake. And on a chilly fall weekend, I pair it with my homemade Starbucks pumpkin spice latte copycat, and we all gather around the table for a simple but memorable meal.
How to store leftovers:
- Store: I usually keep leftover focaccia at room temperature in an airtight container or bag for a few days. If I put it in the fridge, it stays fresh for about a week.
- Freeze: When I want to freeze it, I let the bread cool completely, wrap it in plastic, and then place it in a freezer bag. It keeps well for up to three months.
- Thaw: I like to thaw frozen focaccia overnight in the fridge so it stays soft and tasty.
- Reheat: You do not have to warm it up, but if I want it soft and toasty, I pop it in the microwave for about 30 to 60 seconds.
Frequently asked questions
I always check the dough to see if it has doubled in size and if it gently springs back when I touch it. Covering the bowl with plastic wrap or a clean kitchen towel keeps the dough from drying out while it rests.
You do not really have to knead focaccia dough, but sometimes I like to give it a quick knead for three or four minutes on a floured surface. This helps build a little gluten and gives the bread a bit more structure, but since focaccia is meant to stay softer and not rise too much, you can happily skip this step if you want a lighter texture.
Bread sometimes does not rise for a few different reasons. The yeast might be weak or not enough was added, the water may have been too hot or too cold, the flour could be old, or the dough may have been left to proof too long. Using too much salt can also stop the yeast from working, so I always measure that part carefully.
More recipes with pumpkin:
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Pumpkin Focaccia
Ingredients
- 6 tablespoons olive oil divided
- 3 1/2 cups all-purpose flour
- 1 packet instant yeast or 2 ¼ teaspoons
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 2/3 cups warm water 110-115°F
- 1 1/2 cups pumpkin puree
- 1/2 cup dried cranberries
Garnish:
- kosher salt
- 1 tablespoon fresh rosemary
- pumpkin seeds
Instructions
- Grease a 9×13 baking sheet with butter and after that add 2 tablespoons of olive oil to the pan and spread it on the bottom.
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- Next, add warm water and 2 tablespoons of olive oil.
- Add the pumpkin and dried cranberries, and mix well to combine.
- Transfer the dough to the prepared pan and stretch it to fill the pan. Lightly cover it with a kitchen towel and let it rise in a warm place for 1-2 hours or until doubled in size.
- When ready to bake it, preheat the oven to 425°F.
- Once the dough has risen, poke the dough all over with your finger and drizzle with the remaining olive oil.
- Sprinkle with kosher salt, pumpkin seeds, and rosemary.
- Bake 20-25 minutes.
- Remove from the oven, lightly brush it with a bit of olive oil, and let it cool before slicing and serving.
Notes
Let dough rise slowly
The best advice I can share for this pumpkin focaccia is to let the dough rise slowly so it gets soft and full of flavor. I like to leave it in the fridge overnight if I have the time because it makes the bread lighter and easier to slice. It may take a little extra waiting, but the result is always worth it when I pull a golden loaf from the oven and serve it to my family.More tips to consider:
- I always make sure my water is warm, about 110 to 115 degrees F, so the yeast works properly. If the water is too hot or too cold, the dough will not rise the way it should.
- I sometimes grease the pan with butter because it adds a little extra flavor and makes the crust nice and crisp. It is optional but I think it makes the bread taste even better.
- Some pans stick more than others, so I use parchment paper with a little butter and oil when I want to be sure the focaccia lifts out easily. It saves me from having to scrape the bread off the pan.
- You can use fresh pumpkin puree if you want, and it tastes just as good as canned. I like using whichever I already have in the kitchen to keep things simple.
- If the dough does not spread all the way to the corners of the pan, do not worry. It will rise and fill out more as it rests.