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

rustic sourdough pumpkin focaccia - featured image
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A rustic sourdough pumpkin focaccia featuring a tender crumb with subtle pumpkin sweetness, fresh rosemary, and crunchy sea salt flakes. Perfect for cozy autumn gatherings and simple enough for home bakers.

Ingredients

Scale
  • 100g active sourdough starter (about ½ cup)
  • 350g all-purpose flour (about 2 ¾ cups)
  • 120g pumpkin puree (½ cup)
  • 200ml warm water (¾ cup + 2 tbsp)
  • 60ml extra virgin olive oil (4 tbsp), plus more for drizzling
  • 1 ½ tsp sea salt flakes, plus more for sprinkling
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp honey or maple syrup
  • Optional: cornmeal or semolina for dusting the baking tray

Instructions

  1. Activate the starter: Feed your sourdough starter 4-6 hours before baking until bubbly and active.
  2. Mix the dough: In a large bowl, combine flour, pumpkin puree, sourdough starter, warm water, honey, and olive oil. Stir until a shaggy, sticky dough forms.
  3. First rest (autolyse): Cover the bowl with a damp towel and let rest for 30 minutes.
  4. Salt and fold: Sprinkle sea salt over the dough and fold it over itself 3-4 times in the bowl.
  5. Bulk fermentation: Cover and let the dough rise at room temperature for 4-6 hours, folding every hour until doubled and bubbly.
  6. Prepare the pan: Oil a 9×13-inch baking pan and dust with cornmeal or semolina if using.
  7. Shape the dough: Stretch and transfer dough into the pan, dimple all over with fingertips, drizzle olive oil, and sprinkle rosemary and sea salt flakes on top.
  8. Final proof: Cover loosely and let rise for 45-60 minutes until puffy but not doubled.
  9. Bake: Preheat oven to 425°F (220°C) and bake for 20-25 minutes until golden and crispy.
  10. Cool and enjoy: Remove from oven, cool slightly on a rack, and serve warm or at room temperature.

Notes

Watch oven temperature carefully to avoid burnt edges; tent with foil if needed. Use fresh rosemary for best flavor. Let bread cool at least 10 minutes before slicing to avoid gummy crumb. Optional toppings include goat cheese, Parmesan, caramelized onions, or olives. For gluten-free, substitute half flour with gluten-free blend and add xanthan gum.

Nutrition

Keywords: sourdough focaccia, pumpkin focaccia, rosemary focaccia, autumn bread, homemade bread, rustic bread, pumpkin bread, easy focaccia

Find it online: https://evabake.com/rustic-sourdough-pumpkin-focaccia-recipe-easy-homemade-with-rosemary-and-sea-salt/