5 from 12 votes
Pumpkin Focaccia Recipe
Pumpkin Focaccia is a soft, slightly sweet bread dough enriched with roasted pumpkin purée and maple syrup. The dough rises before being dimpled and topped with an array of sliced vegetables like bell peppers, red onion, mushrooms, and zucchini. After baking, it forms a golden crust with a tender crumb infused with subtle pumpkin flavor and savory herb notes from thyme and chive.
Prep Time
45 mins
Cook Time
25 mins
Proofing time:
4 hrs 15 mins
Total Time
5 hrs 25 mins
Servings:
8
servings
Calories:
409 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 1 lb pumpkin around ½ a medium pumpkin - choose a sweet pumpkin variety for this recipe
- 5 tbsp olive oil
- 5 cups flour
- 2 tbsp yeast
- 1 tsp salt plus more for garnishing
- 2 cups water
- 2 tbsp maple syrup
- ½ large yellow bell pepper sliced
- ½ large red bell pepper sliced
- 1 large red onion sliced
- ½ cup mushrooms sliced
- ½ cup zucchini sliced
- chive small bunch, fresh
- 1 tbsp thyme dried
Instructions
- Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
- Drizzle the pumpkin with 1 tbsp olive oil and bake in the preheated oven for 20-25 minutes at 180 degrees C/350 F, until fully softened.
- Transfer it to a blender or food processor and blend until a purée forms.
- Mix together the flour, salt and yeast. In a different bowl, combine water, the pumpkin purée, and maple syrup. Then, add the wet ingredients to the dry and mix until thoroughly combined. At the end, mix in 2 tbsp olive oil.
- Transfer the dough to a large baking tray lined with parchment paper, and stretch into a large rectangle. Cover with cling film and allow to rise at room temperature for 3-4 hours, until roughly doubled in size.
- Drizzle 2 tbsp more olive oil on the focaccia and dimple the dough using your fingers by pressing them almost all the way through. Allow to rise for 10-15 minutes more.
- Preheat the oven to 180 degrees C/350 F.
- Arrange the bell peppers, red onion, mushrooms, zucchini and fresh chives on the focaccia. Sprinkle with sea salt and dried thyme.
- Bake for 22-25 minutes, until crispy on the outside and golden brown.
Cup of Yum
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
70g
(23%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
299mg
(12%)
Potassium
407mg
(9%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5206IU
(104%)
Vitamin C
42mg
(47%)
Calcium
47mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 70g | 23% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 299mg | 12% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5206IU | 104% |
| Vitamin C | 42mg | 47% |
| Calcium | 47mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.