Meet your new fall favorite: pumpkin rosemary focaccia. It’s light in pumpkin flavor, perfectly balanced with fresh rosemary, and baked to a golden finish.
Ingredients
For the dough:
1 1/4 warm water
1 packet instant yeast
1 teaspoon sugar
1/2 cup pumpkin puree
3 tablespoons olive oil
4 cups bread flour sifted
1 1/2 teaspoon salt
For the topping:
2 tablespoon olive oil
tablespoons fresh rosemary leaves
3 tablespoons toasted pumpkin seeds
flaky sea salt
Directions
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In a medium bowl, whisk the warm water, yeast, sugar, pumpkin puree, and olive oil. Allow to sit for 5-7 minutes to activate the yeast.
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In a large bowl, mix the flour and salt.
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Add the wet ingredients to the flour mixture and stir into a shaggy dough.
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Dump the dough out onto a clean floured surface and knead 2–3 minutes until the dough is smooth and elastic. The dough will be a little sticky.
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Transfer the dough to a large oiled bowl, cover, and let rise for 1.5 hours while doing the stretch-and-fold method on the dough every 15 minutes: uncover and with wet fingertips, grab the dough on the furthest side of the bowl and gently pull up the stretch while pulling it toward you and tucking it into the opposite side of the bowl. Turn the bowl a 1/4 turn and repeat until you have stretched 4 sides of the dough. Cover again.
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Line a 9x13 pan with parchment paper or grease generously with olive oil. Spread the dough onto the pan, cover, and let rise for 30 minutes.
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Preheat the oven to 400°. Dimple the dough with oiled fingertips and top with drizzled olive oil, rosemary, pumpkin seeds, and flaky salt.
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Bake the focaccia for 23-25 minutes until golden and airy with a crisp top. Enjoy warm with butter or alongside your favorite autumn meal.
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