Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe

If you love the cozy scents of fall mingling with a warm, pillowy bread, then you’re going to want to try this **Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe**. I absolutely love how this turns out every time — it’s soft, fragrant, and packed with that subtle sweetness and earthiness from pumpkin and sage. Once you try it, you’ll find it hard to go back to plain focaccia. Stick around and I’ll share some nifty tricks to make this bread flawless, plus ways to make it your own.

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Ingredients You’ll Need

To get the best out of this Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe, I always make sure to use fresh, quality ingredients. The pumpkin puree should be smooth and unsweetened, and don’t skimp on the olive oil—it’s key for that rich flavor and perfect crust.

• Warm water: Helps activate the yeast; make sure it’s not too hot to avoid killing it.
• Active dry yeast: The magic behind your dough’s rise—fresh is best!
• Honey: A little sweetness to feed the yeast and add subtle flavor.
• All-purpose flour: The base for your dough; be ready to dust your work surface to avoid sticking.
• Pumpkin puree: Adds moisture, color, and that unmistakable fall taste.
• Kosher salt: Balances flavors without overpowering.
• Fresh grated nutmeg: Adds a warm, fragrant layer of spice—freshly grated makes all the difference.
• Dried sage: Brings earthiness that pairs beautifully with pumpkin.
• Extra virgin olive oil: Keeps the dough tender, moist, and flavorful—plus, you’ll use some on top for that golden crust.
• Fresh sage leaves: For topping and that fresh herbal kick.
• Salted pepitas: Toasty pumpkin seeds that add crunch and a nutty flavor.
• Finely grated Parmesan cheese: Adds umami and a slight saltiness for contrast.

Variations

I often switch things up depending on what I have in my pantry or what the season calls for. This Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe is incredibly adaptable — don’t hesitate to make it your own.

• Herb swaps: Instead of sage, try rosemary or thyme for a different but just as gorgeous flavor profile—I find rosemary especially lovely with Parmesan.
• Nut-free option: If you want to skip pepitas, toasted sunflower seeds or pumpkin seeds without salt can work just as well.
• Dairy-free: Leave out the Parmesan and sprinkle with nutritional yeast or a bit of sea salt for a cheesy hint without dairy.
• Sweet version: Add a bit of cinnamon to the dough and swap Parmesan for crumbled feta or goat cheese for a sweet-savory twist I stumbled upon one fall that totally blew me away.

How to Make Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe

Step 1: Wake Up Your Yeast

Start by stirring the warm water, yeast, and honey together in a bowl, then let it sit for 10 to 15 minutes until it’s beautifully foamy. This is crucial because it means your yeast is alive and ready to work its magic. I’ve learned that skipping this step or rushing it can result in dense bread, so give it the time it deserves.

Step 2: Mix and Knead Your Dough

In the bowl of your stand mixer, combine the flour, pumpkin puree, salt, nutmeg, dried sage, half a cup of olive oil, and your yeast mixture. Use the dough hook attachment to stir everything until it comes together into a shaggy dough. Then knead on medium-low speed for about 5 to 6 minutes. The dough should feel silky and slightly tacky — if it’s super sticky, add a pinch more flour, but be careful not to add too much or the bread will get dry. This step is where the dough gains strength and elasticity, so kneading well makes a huge difference.

Step 3: First Rise

Place your dough in a bowl lightly coated with oil, cover it, and pop it in a warm spot. This is where your patience will pay off; let it rise for about an hour or until it’s doubled in volume. I like to set mine in the oven with just the light on for a cozy, draft-free environment. If your kitchen is chilly, a slightly warmed (but turned off) oven works wonders too.

Step 4: Shape and Second Rise

Pour the remaining olive oil into a jelly roll sheet pan (about 15 1/2 x 10 inches). Place the dough into the pan and flip it over so it’s coated in the oil for extra richness and that crisp crust we all love. Then press and stretch the dough to fit the pan — don’t worry if it doesn’t reach the edges perfectly yet; it will puff up again! While spreading the dough, press your fingers all over to create the classic dimples of focaccia. Cover the pan and let the dough rise again for 30 to 60 minutes in a warm place. This second rise helps develop those lovely airy pockets inside.

Step 5: Add Toppings and Bake

Heat your oven to 425°F (220°C). Remove the cover, then sprinkle the fresh sage leaves, salted pepitas, and Parmesan evenly over the dough. Add a little extra sea salt and a drizzle of olive oil on top for perfect seasoning and a golden finish. Bake the focaccia for 15 to 20 minutes until it’s golden, toasty, and smells absolutely irresistible. Once out of the oven, let it cool completely before slicing — this resting period finishes the bake and helps keep the crumb tender.

How to Serve Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe

Garnishes

I usually keep it simple — a sprinkle of flaky sea salt and a few fresh sage leaves add an earthy brightness right before serving. Sometimes I drizzle a tiny bit of truffle oil for a luxurious touch when entertaining. Trust me, those little finishing touches make a difference.

Side Dishes

This focaccia pairs wonderfully with a warming bowl of butternut squash soup or a fresh autumn greens salad. I’ve also served it alongside roasted veggies or a cheese board for casual gatherings — it’s always a crowd-pleaser.

Creative Ways to Present

One time, for a fall brunch, I cut the focaccia into thick squares and topped each with a dollop of ricotta, a little honey drizzle, and some crunchy pepitas for a sweet-savory bite. It was a hit! You can also slice it thin for sandwiches or cut into wedges served with dipping oils and balsamic vinegar — festive and fun for holiday gatherings.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I wrap leftover focaccia tightly in plastic wrap and keep it at room temperature for up to two days. If your kitchen tends to be warm, storing it in an airtight container helps retain freshness without drying out.

Freezing

This bread freezes beautifully! Slice it first, then wrap individual pieces in foil or freezer-safe bags. When you want some, just thaw slices at room temperature or gently warm them in the oven. This way, you always have some pumpkin-y goodness on hand.

Reheating

To revive the focaccia’s crispiness, I reheat slices in a toaster oven or regular oven at 350°F for about 5-7 minutes. Avoid microwaving if you want to keep the texture intact — it tends to make bread chewy or soggy.

FAQs

Final Thoughts

This Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe has become a must-make in my kitchen every fall. There’s just something so comforting about the way the warm spices, fresh herbs, and soft pumpkin-infused bread come together. Every time I bake it, my family goes crazy for those crispy edges and fluffy inside. I hope you give it a try too — it’s the kind of recipe you’ll be reaching for all season long, guaranteed.

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