Perfect Pumpkin Sourdough Focaccia
A warm, airy pumpkin sourdough focaccia with fresh rosemary and flaky sea salt, offering a tender crumb and a complex flavor profile perfect for fall or any time of year.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 6 hours 5 minutes to 8 hours 5 minutes
- Yield: 8 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
Scale
- 100g active sourdough starter (fed and bubbly)
- 400g (3 1/4 cups) all-purpose flour
- 150g (2/3 cup) pumpkin puree (plain canned or homemade)
- 225ml (3/4 cup + 2 tbsp) warm water
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 10g (1 3/4 tsp) fine sea salt
- 2 tbsp fresh rosemary, finely chopped
- Flaky sea salt for topping
Instructions
- In a large mixing bowl, combine 400g (3 1/4 cups) all-purpose flour, 10g (1 3/4 tsp) fine sea salt, and 150g (2/3 cup) pumpkin puree.
- Add 225ml (3/4 cup + 2 tbsp) warm water and 100g active sourdough starter. Stir with a wooden spoon or dough scraper until just combined; dough will be sticky but cohesive. (About 5 minutes)
- Cover the bowl with a damp towel and let the dough rest for 30 minutes to autolyse.
- Drizzle in 3 tbsp extra virgin olive oil. Using wet hands, fold the dough over itself inside the bowl for 5-7 minutes until stretchy and smooth. Add water a tablespoon at a time if too dry.
- Cover and let the dough rise at room temperature (70°F/21°C) for 4-6 hours, performing stretch and folds every 60 minutes.
- Lightly oil a 9×13-inch (23×33 cm) baking sheet. Transfer and gently stretch dough to fit the pan. Cover loosely and proof for 1-2 hours until puffed and jiggly.
- Preheat oven to 450°F (230°C). Dimple dough deeply with fingertips, drizzle with olive oil, then sprinkle 2 tbsp chopped rosemary and flaky sea salt evenly on top.
- Bake on middle rack for 20-25 minutes until golden brown and crisp. Crust should crackle when tapped.
- Remove from oven and transfer to a cooling rack. Let cool at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
Use wet hands with olive oil to prevent sticking when shaping dough instead of flour. Avoid overproofing to keep bread airy and bubbly. Let focaccia cool before slicing to prevent gummy crumb. Fresh rosemary is preferred for best flavor. Store wrapped at room temperature up to 2 days or freeze slices up to 3 months. Reheat in oven or skillet for best texture.
Nutrition
- Serving Size: 1/8 of the focaccia
- Calories: 180
- Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: pumpkin sourdough focaccia, rosemary focaccia, homemade bread, pumpkin bread, sourdough bread, fall bread recipe, easy focaccia, sea salt focaccia