Pumpkin focaccia

Pumpkin focaccia


  • 600g (4 ¾ cups) bread flour;
  • 30ml (2 tbsp) water;
  • 150ml (½ cup+2 tbsp) warm water;
  • 7g (⅔ tbsp) fresh yeast;
  • ½ tsp turmeric;
  • 12g (1 tbsp) salt;
  • 15ml (1 tbsp) olive oil;
  • Salt and fresh rosemary.


1. In a large bowl whisk the flour with a little bit of turmeric and make a well in the center. Crumble the yeast into the flour and pour ½ cup warm water. Mix until a smooth and sticky dough comes together.
2. Set the dough aside for 15 minutes and right after add 2 tbsp of warm water and salt. Make sure you dissolve salt crystals and then knead to incorporate them evenly. Set aside for 15 minutes.
3. Pour in olive oil and knead to incorporate it. Set aside for 30 minutes.
4. Fold the dough as shown in the video and set it aside for 45 minutes.
5. Transfer the dough to a 25x35 cm baking pan and set aside for 40 minutes. When the dough puffs up and fills the whole baking pan, make some holes in it using your fingers. Decorate the dough with rosemary and bake for 20 minutes at 200°C/400°F (fan on).

*Recipe on video and text may differ from each other!

How to cook Pumpkin focaccia:

Original Baking