Soft, golden-orange, and beautifully topped with flaky sea salt and rosemary, this Pumpkin Rosemary Focaccia adds the perfect touch of autumn to any table.
Pumpkin Rosemary Focaccia: Soft, Savory, and Perfectly Autumn
It was only about a month ago that I shared my first focaccia recipe, but after working on my dough for nearly a year, I knew I wanted to make a fall version. I came up with this Pumpkin Rosemary Focaccia—a golden, fall-inspired bake that honestly screams the season. It’s a little larger than my original focaccia recipe and it uses a full can of pumpkin, which adds moisture and that gorgeous orange color I love. The texture turned out soft and pillowy, and the bread is topped with flaky sea salt and rosemary for that classic focaccia vibe. This bread is lovely served with a cozy autumn soup or stew, or with a big bowl of pasta!
Why You’ll Love This Recipe
Golden and seasonal. The pumpkin gives the focaccia a stunning orange hue that makes it feel instantly fall-ready.
Soft and pillowy. The texture is light but rich thanks to the pumpkin purée and olive oil.
Classic with a twist. Rosemary and flaky sea salt keep the flavor traditional, but the subtle pumpkin flavor makes it unique.
Perfect for pairing. Serve it with soups, stews, or pasta—this focaccia goes with everything from cozy fall dinners to simple snacking.
Easy to make. You can mix it by hand or with a stand mixer, and the dough is forgiving and beginner-friendly.
Ingredient Highlight: Pumpkin Purée
Pumpkin purée is the secret to this focaccia’s soft, airy crumb and gorgeous color. It adds moisture and natural sweetness without overpowering the dough. Look for 100% pure pumpkin (not pie filling!) for the best flavor and texture. The starch in the pumpkin also helps keep the focaccia tender, even after it cools.
Madly Delicious Must-Know Tips & Questions
- Let it rise fully. Pumpkin doughs can be a bit denser, so make sure the dough has doubled in size before baking for that light texture.
- For thicker bread: Use an 8×11-inch pan. For a thinner, crisper focaccia, go with a 9×13-inch pan.
- Use enough flour. Pumpkin adds extra moisture—don’t hesitate to add more flour 1 tablespoon at a time until the dough is smooth and elastic.
- Add toppings before baking. Press rosemary gently into the dough so it bakes right into the surface and won’t fall off.
Can I use fresh pumpkin instead of canned?
Yes! Just roast, mash, and strain fresh pumpkin to remove excess moisture before measuring—it should be smooth and thick, similar to canned purée.
What other toppings could I add?
So many! Try roasted garlic cloves, caramelized onions, thinly sliced shallots, or even a sprinkle of pumpkin seeds for texture. You can also add sun-dried tomatoes or a drizzle of chili oil after baking for a bolder twist.
Let’s Dish: Did You Know?
Focaccia might look simple, but it’s deeply rooted in Italian food culture. It’s believed to date back to ancient Rome, where early versions were baked on open hearths and drizzled with olive oil. Today, Italians enjoy focaccia all day long—fresh from the bakery for breakfast with a cappuccino, as a quick street snack, or sliced and stuffed for lunch. In Liguria, where it’s most famous, you can even find versions served sweet with a sprinkle of sugar or dipped in your morning coffee.
Looking for a fall inspired bread? Then try my Pumpkin Rosemary Focaccia!
It’s soft, aromatic, and topped with rosemary and flaky sea salt—perfect for pairing with soups, stews, or your favorite fall pasta. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Pumpkin Rosemary Focaccia
Equipment
- KitchenAid Stand Mixer
- large bowl
- Towel for covering the dough while rising
- 8×11-inch or 9×13-inch baking pan
Ingredients
- ½ cup warm water (around 110 degrees)
- 1 packet (2¼ tsp) instant dry yeast (active can be used but may take longer to rise)
- 2 tsp granulated sugar
- 3¾ cups bread flour (AP can work to, or a mix but it won't yield quite the same texture) + more if needed, 1 tbsp at a time
- 1¼ tsp salt
- ¼ cup olive oil
- 1 (15-ounce) can pumpkin puree
- ¼-½ cup additional olive oil, divided
- 2-3 sprigs fresh rosemary
- Flaky sea salt
Instructions
- Activate the yeast: Warm ½ cup water to 110°F (43°C). Add 1 packet instant dry yeast and 2 tsp sugar, stir gently, and let sit for 10–15 minutes until foamy on top.
- Make the dough: In a stand mixer fitted with a dough hook, add the yeast mixture, 3¾ cups bread flour, 1¼ tsp salt, ¼ cup olive oil, and 1 can pumpkin purée. Mix on speed 4 for 4 minutes, then increase to speed 5–6 for another 4 minutes, until the dough is smooth and elastic.Tip: After a few minutes if the dough is too wet and not pulling away from the sides, add more flour 1 tbsp at a time.By hand: Combine the ingredients in a large bowl with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8–10 minutes, adding small amounts of flour (1 tbsp at a time) as needed, until the dough becomes smooth and elastic.
- First rise: Lightly drizzle olive oil into a large bowl, add the dough, and turn it to coat. Cover with a towel and let rise in a warm spot for 1½–2 hours, or until doubled in size.Tip: If you don’t have a warm corner, set your oven to 200°F (93°C), turn it off, and place the covered bowl inside with the door cracked slightly.
- Prepare the pan: Grease an 8×11-inch or 9×13-inch baking pan with 1–2 tbsp olive oil. Transfer the risen dough to the pan and gently stretch it toward the edges. Cover and let rest again for 30–45 minutes, until puffy.
- Dimple and top: Preheat the oven to 425°F (220°C). Drizzle 2–3 tbsp olive oil over the dough. Using your fingertips, press deep dimples all over the surface. Strip the leaves from 2–3 sprigs fresh rosemary and scatter them on top. Sprinkle generously with flaky sea salt.
- Bake: Bake for 22–25 minutes, or until golden and crisp around the edges.
- Finish and serve: Let cool for about 10 minutes before removing from the pan. Run a sharp knife around the edges of the pan and use a spatula to carefully lift the focaccia onto a cutting board. Cool slightly before slicing and serving.