A savory pumpkin bread that is chewy, and bubbly. Subtly spiced and topped with sage dipped in butter, flakey sea salt, and pumpkin seeds. It’s the perfect bread for soups, stews, and appetizers. Makes one 9×13” focaccia.

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A bread this easy to make has no right being this good. Focaccia is a menu item that my friends have come to look forward to when I have them over. This focaccia in particular is a recipe I have been tinkering with for years finally perfected. The addition of pumpkin puree works similarly to water and gives this bread a lovely orange color that deepens as it bakes for that signature pumpkin look.

While this bread is absolutely delicious and perfect with the customary topping of a generous sprinkle of flakey sea salt, I find that adding sage and pumpkin seeds makes it seem extra special and seasonal.

All you need to get this recipe right is a baking scale. While the recipe itself appears long, and therefore complicated, it is just so I can be sure you understand the fold sequences which help develop the chewiness of the dough.

What is focaccia bread?

Focaccia is a chewy, high hydration bread slathered in oil with signature dimples pressed into it before baking. It goes wonderfully alongside soups, stews, or as a sandwich bread. I also like to serve it with appetizers with butter or a dip.

Can this recipe be doubled? Absolutely! I find that it bakes best in two separate 9×13” pans and you’ll need an extra large mixing bowl because it rises quite a bit.

Other things I would serve with this recipe

Gochujang Short Ribs. The first time I made this bread was to dip into this hearty spicy stew, and I fell absolutely in love with the pairing. You can find the recipe here.
Olive oil and vinegar dipping recipe, like this one
Butternut squash and cheddar dip, recipe here from Serious Eats.

Tips for getting this recipe right: Focaccia is a very forgiving bread recipe because your timing doesn’t have to be perfect, but there are still a few things you need to know so that your bread turns out the way it’s supposed to.

Use a baking scale to measure ingredients. If a recipe includes weights instead of volume that’s a good sign that the recipe developer thinks that measuring by weight is important. In the case for this recipe, having the right ratio of flour to water is ensured by measuring the flour by weight, so will get you the signature bubbly and chew texture focaccia is known for.
Know what type of yeast you are using. Active dry and Instant yeast can be substituted 1:1 for each other, but Active dry yeast needs to be “activated” in lukewarm water for best results. If you’re not sure what you have you can always activate Instant yeast in water to be safe.
Be generous with olive oil. If you have a non-stick rimmed baking sheet or 9×13” that is the right pan to use, because the focaccia has a tendency to stick. If you don’t and want to be safe, you can line the pan with parchment or just be generous with the olive oil.
Add more flakey sea salt than you think you need. Unless you always over salt, you’re going to have to ignore your instincts on how much salt you sprinkle on top. I usually add as much as I think I need then add a few pinches more to be sure I cover any gaps.

Ingredients

1/2 cup (115gr) Pumpkin puree (not pumpkin pie filling)
325 gr (1 1/3 cup) Water, lukewarm
1 1/2 teaspoons Pumpkin spice
2 teaspoons Honey
500 grams (3 2/3c) All-Purpose or Bread Flour
2 teaspoons (11gr) Sea salt
1/2 teaspoon instant or active dry yeast* (if you’re using active dry yeast you need to activate it in water first)
1/4 cup (1/2 stick, 67gr) Salted butter, melted
1/3 cup Olive oil
12-15 Sage leaves
3 tablespoons Pumpkin seeds, raw
1 1/2 tablespoons Flaky sea salt, for topping

Method

Make the dough: Add flour (measured by weight, or fluffed with a fork and knife leveled by volume), sea salt, pumpkin spice, and yeast* to a large mixing bowl, and whisk. In a separate bowl, mix together the pumpkin puree, honey, and lukewarm water. Then add the liquid ingredients to the dry.

*If you are using active dry yeast, then add it to the water pumpkin mixture in order to activate it, and let sit for 3-5 minutes.

Stir the dough together with a fork until it forms a shaggy ball, then wet your hand and use the pincer method to evenly mix. The dough will appear very wet. Place a clean towel over the bowl, and let the flour hydrolyze for 20-30 minutes, then start the first set of folds.

Fold Series: Fold the dough by grabbing underneath the dough, and pulling over the top to the opposite side. Rotate the bowl by 45° and repeat. Continue rotating and folding the dough until it tightens up and won’t let you fold anymore.

Cover and let it rest for 5 minutes and fold until the dough tightens and it won’t let you fold anymore. You should need to fold less than before.

After ten minutes repeat the folds.

After 15 minutes repeat folds for the final time. You should only need about four folds. This step helps add structure to the dough to get that classic bubbly + chewy focaccia texture.

Long Rise: After you’ve finished the final fold, it’s time for the long rise. Cover and place it in a cozy spot to rise until doubled in size, about 3-4 hours from initial mixing of the dough. My favorite place to let it rise is the microwave, as it becomes its own cozy little ecosystem.

When the focaccia is ready for the second rise, it will have some bubbles on the surface.

Second rise: Prepare a 9x13” (33x23cm) or quarter sheet pan by drizzling generously with olive oil, and tilting the pan so the olive oil coats the bottom.

Pour the dough out onto the prepared pan, and place uncovered in a draft free area for one hour. The dough should relax and start to spread out in the pan.

About 30 minutes into the second rise, preheat the oven to 450°F (232°C).

Top the dough and Bake: Once the dough has relaxed in the pan and started to puff up again, use your fingers to grab underneath the dough and gently pull it towards the corners. Drizzle 2-3 tablespoons of olive oil over the dough. Sprinkle generously with flakey sea salt (it will seem like too much), and press your fingertips into the dough to add the signature dimples.

Place the focaccia in the oven to bake for 15 minutes then remove and evenly sprinkle the pumpkin seeds over the partially baked focaccia. You don’t want to add the pumpkin seeds and sage in the beginning because they’ll end up burning. Dip the sage leaves in the melted butter and spread evenly over the focaccia. Drizzle extra butter over the focaccia. Return the focaccia to the oven to bake for 8-10 more minutes until golden brown on top.

Let cool for 30 minutes before cutting. Store in an airtight at room temperature for 3-4 days or up to a week in the refrigerator.

Savory Pumpkin Focaccia