![['Close-up side view of a golden-brown pumpkin focaccia with visible sage leaves and pepitas.', 'Detailed shot of pumpkin focaccia showcasing its airy texture and topping of parmesan and sage.', 'Photo of a freshly baked pumpkin focaccia with a crusty exterior and scattered pumpkin seeds.', 'Side view image of a rustic pumpkin focaccia, highlighting its rich color and herbs.']](https://tastykuche.com/wp-content/uploads/2026/07/pumpkin-focaccia_1_U1-1.webp)
Pumpkin Focaccia
A flavorful and aromatic focaccia bread infused with pumpkin and topped with sage, pepitas, and parmesan for a delightful treat.
Ingredients
Dough
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour plus more for your workspace
- ⅔ cup pumpkin puree
- 1 tablespoon kosher salt
- ½ teaspoon fresh grated nutmeg
- ¼ teaspoon dried sage
- 1 cup extra virgin olive oil
- 1 handful fresh sage leaves (12 to 15 leaves)
- ⅓ cup salted pepitas
- ¼ cup finely grated parmesan cheese
Instructions
- Mix warm water, yeast, and honey; let sit 10-15 mins until foamy.
- Combine flour, pumpkin, salt, nutmeg, sage, olive oil, and yeast mixture; knead until silky, then let rise 1 hour.
- Press dough into oiled pan, make finger marks, and let rise 30-60 mins.
- Preheat oven to 425°F (220°C).
- Top with sage leaves, pepitas, parmesan, salt, and drizzle olive oil; bake 15-20 mins until golden.
Notes
For extra flavor, press dimples into the dough before baking to hold toppings.