Pumpkin Rosemary Focaccia

Author: Madly Delicious

Soft, aromatic, and perfectly golden, this Pumpkin Rosemary Focaccia brings a seasonal twist to a classic Italian favorite. The pumpkin adds a subtle sweetness and extra moisture, creating a pillowy texture with crisp edges. Topped with fresh rosemary and flaky sea salt, it’s the ultimate fall bake—perfect for serving warm with olive oil or alongside cozy soups and autumn dinners.

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Prep Time 25

Cook Time 25

Rise Time 2 45

Total Time 3 35

Course Appetizer, Snack, Starter

Cuisine Italian-Inspired

Servings

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.

Notes

Pan size

An 8×11-inch pan will give you a thicker, pillowy focaccia, while a 9×13-inch pan creates a more traditional thickness with slightly crisper edges.

Flour adjustments

Pumpkin purée adds moisture to the dough, so it’s important to add extra bread flour, 1 tablespoon at a time, until the dough feels smooth, elastic, and just slightly tacky. Too wet, and it won’t rise or bake evenly.

Toppings

Feel free to add your favorite toppings before baking—try caramelized onions, roasted garlic, or even thinly sliced pumpkin or squash for a seasonal twist.

Serving ideas

Serve warm with olive oil and balsamic vinegar for dipping, or spread with vegan butter. If you have flavored oils (like rosemary or garlic-infused), drizzle them on top right before serving for extra flavor.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To refresh, warm in the oven at 350°F (175°C) for 5–8 minutes until soft again.

Nutrition

Serving: 1 sliceCalories: 210kcalCarbohydrates: 32gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 5.5gSodium: 260mgPotassium: 90mgFiber: 1.5gSugar: 1gVitamin A: 2800IUVitamin C: 1mgCalcium: 15mgIron: 1.6mg

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