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Fluffy Pumpkin Sourdough Focaccia Recipe Easy Homemade with Rosemary and Sea Salt

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A soft and fluffy pumpkin sourdough focaccia enriched with pumpkin puree, fragrant rosemary, and sea salt, perfect for cozy fall gatherings and easy homemade baking.

Ingredients

Scale
  • 350g (1 1/2 cups) active sourdough starter (100% hydration)
  • 400g (3 1/4 cups) bread flour
  • 150g (2/3 cup) pumpkin puree (canned or homemade)
  • 250ml (1 cup) lukewarm water
  • 10g (2 tsp) fine sea salt
  • 30ml (2 tbsp) extra virgin olive oil (plus more for drizzling)
  • Fresh rosemary sprigs (about 2 tbsp, roughly chopped)
  • Coarse sea salt flakes (for sprinkling)
  • Extra virgin olive oil (to finish)

Instructions

  1. Mix the Dough (10 minutes): In a large bowl, combine the active sourdough starter, pumpkin puree, and lukewarm water. Stir gently until blended.
  2. Add Flour and Salt (5 minutes): Add the bread flour and sea salt to the wet ingredients. Mix with a dough scraper or wooden spoon until a shaggy dough forms. The dough will be sticky—that’s perfect.
  3. First Rest (30 minutes): Cover the bowl with a damp towel and let it rest to hydrate the flour and develop gluten.
  4. Stretch and Fold (5 minutes): Wet your hands and perform a series of stretch and folds in the bowl: pull one edge of the dough up and fold it over the center. Rotate and repeat 3-4 times. Cover again.
  5. Bulk Fermentation (3-4 hours): Let the dough ferment at room temperature. Every 45 minutes, perform another round of stretch and folds (3-4 times total). The dough will become puffier and smoother.
  6. Prepare Baking Pan: Drizzle a generous amount of olive oil into your baking pan, coating the bottom and sides.
  7. Shape the Dough (5 minutes): Gently transfer the dough to the oiled pan. Using oiled fingers, spread it out to fill the pan, irregularities add charm.
  8. Final Proof (1-2 hours): Cover the pan and let the dough rise until soft and slightly risen. It should spring back slowly when poked.
  9. Dimple and Top: Preheat oven to 220°C (425°F). Press dimples all over the dough’s surface with fingertips. Drizzle olive oil on top, sprinkle chopped rosemary and coarse sea salt evenly.
  10. Bake (20-25 minutes): Bake until golden brown and puffed with a crisp crust but not burnt.
  11. Cool and Serve: Let cool slightly in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use active sourdough starter that is bubbly and recently fed. Avoid adding too much extra flour to keep dough sticky for fluffiness. Watch oven closely as baking times vary. Dimpling the dough helps hold olive oil and toppings and prevents collapse. For gluten-free, substitute bread flour with a gluten-free blend but expect a denser crumb. Homemade pumpkin puree gives richer flavor but canned works fine if plain pumpkin is used.

Nutrition

Keywords: pumpkin sourdough focaccia, pumpkin bread, sourdough bread, rosemary focaccia, homemade focaccia, fall bread recipe, easy sourdough, sea salt focaccia

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