Pumpkin Focaccia
Indulge in the delightful flavors of our fluffy pumpkin focaccia, where the warm essence of autumn meets freshly baked bread! With just a handful of ingredients, you'll whisk together a vibrant pumpkin puree and aromatic herbs, allowing the dough to rise into a golden, airy masterpiece. Just a few gentle folds and a little patience transform this simple mixture into a mouthwatering treat that’s perfect for sharing—or savoring all on your own!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 450 gr di acqua (15.9 oz)
🫙Pantry Staples(4)
- 5 gr di lievito di birra secco (0.18 oz)
- 700 gr di farina 0 (io mezza 0 e mezza pizzeria Caputo) (5.6 cup)
- 25 gr di olio di oliva (0.88 oz)
- olio di oliva qb per ungere la teglia e stendereoptional
🧂Spices & Seasonings(2)
- sale grosso qboptional
- 16 gr di sale (0.56 oz)
📦Other(2)
- 250 gr di purea di zucca Delica (8.82 oz)
- semi di zucca a piacereoptional
Nutrition (per serving)
Calories
729
Protein
23g
Carbs
129g
Fat
12g
👨🍳 Instructions
- 1
Let the dough double in size in a bowl.
- 2
Then pour it into a well-oiled pan. Bring the sides to the center and flip it over, creating a wallet closure.
- 3
Let it double in size again covered with plastic wrap.
- 4
Make holes with well-oiled hands.
- 5
Bake at 200°C until golden brown on the lowest rack for about 30 minutes.
💡 Pro Tips
- ✓Reduce your water to 420ml instead of 450ml because pumpkin puree adds ~15% moisture; this prevents over-hydration that causes dense, gummy crumb structure in focaccia.ingredient15% moisture adjustment
- ✓Extend second proof to 45-50 minutes instead of until doubled, because pumpkin's fiber content slows yeast fermentation by ~25% compared to plain dough, risking underproofing.timing45-50 minutes
- ✓Make dimples at 80% of final proof (before fully doubled) using oil-dipped fingers pressed to 8-10mm depth, as pumpkin dough's weaker gluten network collapses easily if overproofed before dimpling.technique80% of proof; 8-10mm depth
- ✓Bake at 210°C on the lowest rack for 28-32 minutes, not 200°C, because pumpkin's higher sugar content (caramelizes at 160°C) requires 10°C more heat to achieve golden-brown crust without pale center.timing210°C; 28-32 minutes
- ✓Use a 1:1 ratio of whole wheat to Type 0 flour (350g each) instead of pure Type 0, because pumpkin masks bran's nutty flavor while its starch absorbs 2-3% more water, improving open crumb structure.ingredient1:1 ratio; 2-3% water absorption increase
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pumpkin Focaccia
Indulge in the delightful flavors of our fluffy pumpkin focaccia, where the warm essence of autumn meets freshly baked bread! With just a handful of ingredients, you'll whisk together a vibrant pumpkin puree and aromatic herbs, allowing the dough to rise into a golden, airy masterpiece. Just a few gentle folds and a little patience transform this simple mixture into a mouthwatering treat that’s perfect for sharing—or savoring all on your own!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 450 gr di acqua (15.9 oz)
🫙Pantry Staples(4)
- 5 gr di lievito di birra secco (0.18 oz)
- 700 gr di farina 0 (io mezza 0 e mezza pizzeria Caputo) (5.6 cup)
- 25 gr di olio di oliva (0.88 oz)
- olio di oliva qb per ungere la teglia e stendereoptional
🧂Spices & Seasonings(2)
- sale grosso qboptional
- 16 gr di sale (0.56 oz)
📦Other(2)
- 250 gr di purea di zucca Delica (8.82 oz)
- semi di zucca a piacereoptional
Nutrition (per serving)
Calories
729
Protein
23g
Carbs
129g
Fat
12g
👨🍳 Instructions
- 1
Let the dough double in size in a bowl.
- 2
Then pour it into a well-oiled pan. Bring the sides to the center and flip it over, creating a wallet closure.
- 3
Let it double in size again covered with plastic wrap.
- 4
Make holes with well-oiled hands.
- 5
Bake at 200°C until golden brown on the lowest rack for about 30 minutes.
💡 Pro Tips
- ✓Reduce your water to 420ml instead of 450ml because pumpkin puree adds ~15% moisture; this prevents over-hydration that causes dense, gummy crumb structure in focaccia.ingredient15% moisture adjustment
- ✓Extend second proof to 45-50 minutes instead of until doubled, because pumpkin's fiber content slows yeast fermentation by ~25% compared to plain dough, risking underproofing.timing45-50 minutes
- ✓Make dimples at 80% of final proof (before fully doubled) using oil-dipped fingers pressed to 8-10mm depth, as pumpkin dough's weaker gluten network collapses easily if overproofed before dimpling.technique80% of proof; 8-10mm depth
- ✓Bake at 210°C on the lowest rack for 28-32 minutes, not 200°C, because pumpkin's higher sugar content (caramelizes at 160°C) requires 10°C more heat to achieve golden-brown crust without pale center.timing210°C; 28-32 minutes
- ✓Use a 1:1 ratio of whole wheat to Type 0 flour (350g each) instead of pure Type 0, because pumpkin masks bran's nutty flavor while its starch absorbs 2-3% more water, improving open crumb structure.ingredient1:1 ratio; 2-3% water absorption increase