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Pumpkin Sage Focaccia with Pepitas and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 86 reviews
  • Author: Paula
  • Prep Time: 2 hours 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Pumpkin Focaccia recipe offers a delicious twist on traditional focaccia bread by incorporating pumpkin puree, fragrant spices, and fresh sage. The result is a moist, flavorful bread with a crispy golden crust, topped with salted pepitas and parmesan for added texture and taste. Perfect as a savory treat or accompaniment to soups and salads, this bread is both visually appealing and satisfying.

Ingredients

Scale

Dough

  • 1 3/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey
  • 5 cups all-purpose flour, plus more for workspace
  • 2/3 cup pumpkin puree
  • 1 tablespoon kosher salt
  • 1/2 teaspoon fresh grated nutmeg
  • 1/4 teaspoon dried sage
  • 1 cup extra virgin olive oil (divided)

Toppings

  • 1 handful fresh sage leaves (12 to 15 leaves)
  • 1/3 cup salted pepitas
  • 1/4 cup finely grated parmesan cheese
  • Additional sea salt for sprinkling
  • Extra olive oil for drizzling

Instructions

  1. Activate the yeast: In a bowl, stir together the warm water, active dry yeast, and honey. Let the mixture sit for 10 to 15 minutes, until it becomes foamy, indicating the yeast is active.
  2. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, pumpkin puree, kosher salt, grated nutmeg, dried sage, 1/2 cup of olive oil, and the yeast mixture. Mix until the dough starts to come together, then knead on medium-low speed for 5 to 6 minutes. If the dough is too sticky, gradually add a little flour until it is silky and manageable.
  3. First rise: Place the dough into a well-oiled bowl, cover it, and set it in a warm spot. Allow the dough to rise for about 1 hour or until it doubles in size.
  4. Prepare the pan and shape the dough: Coat a 15 1/2 x 10 inch jelly roll sheet pan with the remaining olive oil. Transfer the dough into the pan and turn it over once to coat it with oil on all sides. Press and spread the dough evenly to fit the pan, making finger indentations to create the classic focaccia look. Cover and let it rise again in a warm place for 30 to 60 minutes.
  5. Preheat and top: Preheat your oven to 425°F (220°C). Once the dough has risen, uncover the pan and evenly distribute the fresh sage leaves, salted pepitas, and grated parmesan cheese over the top. Sprinkle with sea salt and drizzle a little olive oil over the surface.
  6. Bake: Bake the focaccia in the preheated oven for 15 to 20 minutes, or until the bread is golden brown and toasted. Once done, remove from the oven and allow it to cool before slicing and serving.

Notes

  • Ensure the water is warm but not hot to prevent killing the yeast.
  • For best results, use fresh, high-quality pumpkin puree.
  • You can substitute dried sage with fresh if you do not have dried, but reduce quantity as fresh sage is stronger.
  • Allow the bread to cool completely before slicing to maintain its structure.
  • This focaccia pairs beautifully with olive oil dips, soups, or as a side to your favorite meal.

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg

Find it online: https://piesbypaula.com/pumpkin-sage-focaccia-with-pepitas-and-parmesan-recipe/