Introduction
If you’re looking for a warm, comforting, and earthy bread to accompany your autumn meals, look no further than this Pumpkin & Sage Focaccia recipe. This delicious focaccia offers the perfect balance between a fluffy interior and a crispy exterior, infused with the earthy flavors of fresh sage and the sweetness of golden pumpkin. Whether you’re preparing it for a cozy dinner, serving it alongside soups, or pairing it with roasted meats, this focaccia will quickly become a staple for your autumn menu. In this post, we’ll walk you through the recipe, step by step, and give you tips on how to make it even more customizable with simple variations.
What Is Pumpkin & Sage Focaccia?
Focaccia is an Italian-style flatbread that’s known for its crispy crust and soft, airy interior. Traditionally topped with a variety of ingredients such as herbs, olives, or tomatoes, focaccia offers endless possibilities for flavor combinations. Our take on this classic bread features pumpkin and sage as the stars of the dish. The addition of pumpkin brings natural sweetness and moisture, while the sage leaves lend an aromatic, slightly savory depth of flavor. When baked, this focaccia develops a beautifully golden-brown crust, making it an irresistible treat.
The Origin of Focaccia
Focaccia has deep roots in Italy, dating back to ancient Roman times, where it was traditionally baked on hot stones or in ashes. The name “focaccia” comes from the Latin word focus, meaning “hearth,” which refers to the method of cooking it on a hot surface. While the basic recipe remains the same, focaccia has been adapted over centuries with regional variations throughout Italy. Today, focaccia is a beloved bread worldwide, enjoyed as a snack, side dish, or even sandwich bread.
The addition of pumpkin and sage in this focaccia brings a modern twist to the traditional recipe, incorporating seasonal autumn flavors that perfectly complement the bread’s natural texture.
Ingredients (For 1 Loaf)
Dough:
- 4 cups (500 g) all-purpose flour
- 2 tsp salt
- 2 tsp sugar or honey
- 2 ¼ tsp instant yeast (1 packet)
- 1 ½ cups warm water (about 110°F / 43°C)
- ½ cup pumpkin purée (unsweetened)
- 3 tbsp olive oil
Topping:
- 2–3 tbsp olive oil (for drizzling)
- 1 cup cubed roasted pumpkin (or butternut squash)
- Fresh sage leaves (about 10–12)
- Flaky sea salt
Step-by-Step Directions and Preparation Method
1. Make the Dough
- In a large mixing bowl, combine the flour, salt, and sugar.
- In a separate small bowl, whisk the instant yeast into the warm water. Let it sit for 5 minutes until it becomes foamy.
- Add the yeast mixture, pumpkin purée, and olive oil to the dry ingredients. Stir until the mixture becomes shaggy.
- Knead the dough by hand or with a stand mixer for about 8-10 minutes, until it becomes smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1–1½ hours, or until it doubles in size.
2. Shape and Let the Dough Rise Again
- Grease a 9×13-inch baking pan (or a sheet pan if preferred).
- Transfer the risen dough into the pan, gently stretching it to fit the size of the pan.
- Cover the dough and let it rise for another 30-40 minutes, allowing it to expand further.
3. Prepare the Toppings
- Preheat your oven to 400°F (200°C).
- Roast the pumpkin cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Bake for about 20 minutes, or until the pumpkin becomes tender and golden brown. Allow it to cool slightly.
4. Assemble and Bake the Focaccia
- Once the dough has risen, preheat the oven to 425°F (220°C).
- Use your fingertips to create dimples all over the surface of the dough.
- Scatter the roasted pumpkin cubes and fresh sage leaves on top, gently pressing them into the dough.
- Drizzle the focaccia with olive oil and sprinkle it with flaky sea salt.
- Bake for 20–25 minutes or until the focaccia turns golden brown and has a crisp crust along the edges.
5. To Serve
- Brush the warm focaccia with a little more olive oil for extra richness.
- Cut it into squares or rectangular slices and serve warm.
Variations of Pumpkin & Sage Focaccia
While this Pumpkin & Sage Focaccia is a delightful autumn treat, there are several ways to customize the recipe to suit your taste. Here are a few variations you can try:
1. Add Cheese
For a richer flavor, consider adding cheese to your focaccia. Parmesan or goat cheese works wonderfully, either mixed into the dough or sprinkled on top with the sage and pumpkin before baking.
2. Spicy Twist
If you enjoy a bit of heat, sprinkle some red pepper flakes over the dough before baking. The spiciness pairs beautifully with the earthy sweetness of the pumpkin.
3. Nuts and Seeds
Add some crunch by tossing in a handful of toasted pumpkin seeds or walnuts onto the focaccia before baking. These additions will not only enhance the flavor but also add texture to the bread.
4. Herb Variations
Instead of sage, experiment with other fresh herbs such as rosemary, thyme, or oregano for a different flavor profile. Rosemary, in particular, pairs well with pumpkin, giving it an aromatic and earthy flavor.
Frequently Asked Questions (FAQs) About Pumpkin & Sage Focaccia
1. Can I use canned pumpkin purée instead of homemade pumpkin purée?
Yes, canned pumpkin purée works perfectly in this recipe. Just be sure to use unsweetened pumpkin purée to maintain the balance of flavors.
2. How do I store leftover focaccia?
Store any leftover focaccia in an airtight container at room temperature for 2-3 days. To keep it fresh, you can also wrap it in plastic wrap or foil and freeze it for up to 1 month.
3. Can I make this focaccia ahead of time?
Yes, you can prepare the dough the night before. Simply let it rise in the fridge overnight, then take it out the next day to complete the second rise and bake.
4. Can I use a different type of flour?
While this recipe calls for all-purpose flour, you can experiment with other types of flour such as whole wheat flour or bread flour. Keep in mind that the texture may vary slightly.
5. Can I use fresh pumpkin instead of roasted pumpkin?
Absolutely! You can use fresh pumpkin, but roasting it brings out the natural sweetness and deepens the flavor. If you’re short on time, using fresh pumpkin cubes cooked in a pan with olive oil will also work.
6. Can I freeze the focaccia dough?
Yes, you can freeze the dough after the first rise. Simply punch it down, shape it into a ball, and wrap it tightly in plastic wrap before freezing. To use, thaw it overnight in the fridge, then proceed with the second rise and baking as directed.
Conclusion: Pumpkin & Sage Focaccia
This Pumpkin & Sage Focaccia is the perfect autumn bread, combining the sweetness of pumpkin with the earthy flavors of sage to create a fluffy yet crispy treat that’s perfect for any occasion. Whether you’re serving it as a side dish for dinner, pairing it with soup, or enjoying it on its own, this focaccia will impress your friends and family with its rich flavor and inviting texture. By following this simple recipe and experimenting with variations, you can make this classic bread your own and enjoy it all season long.
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Pumpkin & Sage Focaccia: A Cozy Autumn Recipe for the Perfect Fluffy and Crispy Bread
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Focaccia is an Italian-style flatbread that’s known for its crispy crust and soft, airy interior. Traditionally topped with a variety of ingredients such as herbs, olives, or tomatoes, focaccia offers endless possibilities for flavor combinations. Our take on this classic bread features pumpkin and sage as the stars of the dish. The addition of pumpkin brings natural sweetness and moisture, while the sage leaves lend an aromatic, slightly savory depth of flavor. When baked, this focaccia develops a beautifully golden-brown crust, making it an irresistible treat.
Ingredients
Dough
4 cups (500 g) all-purpose flour
2 tsp salt
2 tsp sugar or honey
2 ¼ tsp instant yeast (1 packet)
1 ½ cups warm water (about 110°F / 43°C)
½ cup pumpkin purée (unsweetened)
3 tbsp olive oil
Topping
2–3 tbsp olive oil (for drizzling)
1 cup cubed roasted pumpkin (or butternut squash)
Fresh sage leaves (about 10–12)
Flaky sea salt
Instructions
Make the Dough
In a large bowl, mix flour, salt, and sugar.
In another bowl, whisk yeast into warm water. Let sit 5 minutes until foamy.
Add yeast mixture, pumpkin purée, and olive oil to dry ingredients. Mix until shaggy.
Knead (by hand or mixer) 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise 1–1 ½ hours until doubled.
Shape & Second Rise
Grease a 9×13-inch baking pan (or sheet pan).
Transfer dough to pan, stretching to fit.
Cover and let rise another 30–40 minutes.
Prepare Toppings
Roast pumpkin cubes at 400°F (200°C) with olive oil, salt, and pepper until tender and golden (about 20 minutes). Cool slightly.
Assemble & Bake
Preheat oven to 425°F (220°C).
Dimple risen dough with your fingertips.
Scatter roasted pumpkin cubes and sage leaves on top, pressing gently into the dough.
Drizzle generously with olive oil and sprinkle with flaky salt.
Bake 20–25 minutes, until golden brown and crisp at edges.
Notes
This aromatic focaccia combines the earthy sweetness of pumpkin with the savory touch of fresh sage. Perfect as a side for soups and salads, or enjoyed on its own with a drizzle of olive oil and a sprinkle of sea salt.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread / Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: Low
Keywords: Pumpkin Focaccia, Sage Focaccia, Autumn Focaccia, Pumpkin Sage Bread, Pumpkin Herb Focaccia
