Rustic Pumpkin Focaccia with Sage & Olive Oil 🍂 – Easy Artisan Bread Recipe
A golden-crusted, olive-oil-rich loaf infused with pumpkin and fresh sage—perfect for fall meals or cozy dips. Try it with soups, salads, or cheese boards.
This Rustic Pumpkin Focaccia with Sage & Olive Oil is a celebration of fall flavors in every bite. The bread’s soft, airy crumb is packed with pumpkin puree and Mediterranean herbs, while the golden crust glistens with an olive oil and sage finishing drizzle. Best of all? It’s shockingly easy to make—no fancy equipment or years of baking experience required. Whether you’re crafting a post-dinner cheese platter or need a last-minute soup companion, this loaf adds rustic charm to any table. The pumpkin adds a subtle sweetness that balances the savory herbs, making it a perfect crowd-pleaser for Thanksgiving or weekend baking sessions. Let’s dive into how to create this fragrant, oven-fresh masterpiece!
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus extra for dusting
- 1 tsp (5g) salt
- 1 tsp (4g) instant yeast
- 1/2 cup (120ml) canned pumpkin puree (not pie filling), room temperature
- 1 1/2 cups (350ml) warm water (105°F/40°C)
- 1/3 cup (80ml) olive oil, divided
- 4-5 fresh sage leaves, finely chopped, plus extra for finishing
- 1 tsp (5g) honey or sugar (to activate yeast)
- Coarse sea salt for sprinkling
- Optional: 1/4 cup (30g) shredded Parmesan rind for extra flavor
Instructions
- Step 1: Activate the Yeast
Mix warm water, pumpkin puree, honey, and 2 tbsp olive oil in a large bowl. Sprinkle in the yeast and let sit 5-7 minutes until slightly foamy. This activates the yeast and starts breaking down the pumpkin’s starches.
💡 Tip: If the mixture doesn’t froth, your yeast might be expired or the water too cold/hot. Try again with fresh yeast and 100°F water.
- Step 2: Mix the Dough
Add flour, salt, and optional Parmesan rind to the bowl. Mix with a wooden spoon until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and slightly elastic. The pumpkin puree will make the dough sticky—resist the urge to add extra flour; keep working the water into the flour with patience.
- Step 3: First Rise
Grease a bowl with remaining 2 tbsp olive oil. Shape the dough into a ball, cover with a damp cloth, and let rise 1 hour or until doubled in size. A quick test: press two fingers into the dough—if it springs back slowly, it’s ready.
- Step 4: Shape the Focaccia
Punch down the dough and turn onto parchment paper. Gently stretch the dough into a 9x13-inch rectangle. Use your fingers to dimple the surface about a tenth of an inch deep—this creates pockets for the oil and herbs to cling to and adds rustic appeal.
- Step 5: Bake
Preheat oven to 400°F (200°C). Pour 1 tbsp remaining olive oil over the dough. Sprinkle with chopped sage and a pinch of salt. Bake 20-25 minutes until golden and firm to the touch.
- Step 6: Drizzle & Serve
Let cool slightly, then drizzle with a sage-olive oil emulsion (infuse 1/4 cup oil with 4 fresh sage leaves at 160°F for 10 minutes or blend oil and dried sage with a bit of vinegar). Serve warm, cold, or toasted.
Why This Recipe Works
⏰ Fall-Ready Flavor
Pumpkin puree adds moisture and seasonal sweetness without overpowering the bread. The sage complements pumpkin’s earthiness, creating a classic fall flavor profile adaptable to soups, cheeses, or dips.
💰 Minimal Effort, Maximum Reward
Just one bowl is needed for mixing, and the dough rises quickly. No need for chilling or complex shaping—simply stretch the dough, dimple, and bake!
👥 Crowd-Feeding Potential
With 10 servings, this loaf serves a small group for appetizers or a side to a main course. Leftovers slice perfectly for bread pudding or croutons.
🌟 Versatile Texture
The airy crumb soaks up oils and dips, while the crackly crust holds up to hearty pairings like tomato soup or charcuterie boards.
Ingredient Notes & Substitutions
Pumpkin Puree
Adds moisture, fiber, and autumnal flavor. Substitute butternut squash puree for a sweeter profile. Avoid canned pie filling—it’s too sugary.
Fresh Sage
Complements pumpkin’s earthiness and adds fragrance. Replace with rosemary, thyme, or oregano. Dry herbs lose potency—use 1/2 tsp per tsp fresh.
All-Purpose Flour
Creates an airy texture. Substitute bread flour (for chewier loaves) or whole wheat flour (add 1/4 cup milk to offset absorption).
Olive Oil
Use high-quality oil for the drizzle—cheap oil tastes bitter. Extra virgin works for baking. Sub in melted butter for a richer flavor, though crust may brown faster.
Pro Tips for Perfect Pumpkin Focaccia
🍂 Pumpkin Handling
Blend warm pumpkin and water first to ensure uniform mixing. Colder puree clumps and leads to uneven dough texture.
🔥 Temperature Control
If your kitchen is cold (<50°F/10°C), place the dough in a slightly warmed oven (120°F) during rise time. Cold water can also slow proofing.
🌿 Herbs & Finishes
Try a chimichurri-style topping with parsley + garlic or a citrus zest + thyme drizzle for variety.
🧂 Salt Sprinkling
Sprinkle sea salt generously after drizzling for maximum flavor impact.
Variations & Customizations
Caramelized Onion & Sage
Blend caramelized onions into the dough for a savory twist. Add 2 tbsp balsamic vinegar to the drizzle.
Mini Focaccia Cups
Portion dough into mini muffin tins for bite-sized focaccia. Brush with garlic-herb butter before baking.
Lemon-Herb Drizzle
Infuse olive oil with lemon zest and tarragon for a fresh, zesty finish. Use as a dip base instead of olive oil alone.
Vegan Version
Replace yeast with 1 flax egg (1 tbsp ground flax + 2.5 tbsp water) to bind the dough. Use olive oil only for richness.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Rustic Tomato Soup for a classic Italian-inspired duo
- Hearty Minestrone or Lentil Soup for a cozy soup-and-bread combo
- Charcuterie Boards with prosciutto, olives, and aged cheeses
🍷 Drink Pairings:
Match with a crisp Pinot Grigio or light red like Chianti. White wine enhances the bread’s herbaceous notes.
Make-Ahead, Storage & Reheating
Make-Ahead Tips
Form the dough, dimple, and refrigerate for up to 48 hours instead of baking immediately. When ready to cook, remove from fridge, drizzle, and bake as instructed for even more flavor development.
Refrigerator Storage
Cool completely, then wrap in parchment paper + plastic wrap. Store up to 3 days. Reheat in toaster oven at 350°F to restore crispiness.
Freezer Storage
Slice and store airtight in a freezer bag for up to 3 months. Thaw at room temperature, then reheat briefly. Avoid freezing breads with fresh herbs—freezing destroys their shape.
Reheating Instructions
Place directly on oven rack for 5-10 minutes. For a softer texture, wrap in foil and warm for 10 minutes.
Troubleshooting & FAQs
Q: My dough was too sticky to work with?
A: Pumpkin increases hydration. Resist adding extra flour—work it with damp hands until the water integrates. Let rest for 10 minutes to hydrate the flour fully.
Q: The bread collapsed after rising?
A: Over-proofing is likely. Ensure dough has doubled in size but remains slightly elastic. Hot kitchens (above 75°F/24°C) speed proofing too much.
Q: Can I use store-bought focaccia dough?
A: Yes! Substitute 14-fl oz ready dough with 1/3 cup pumpkin, 1 tbsp sage, and 1 tbsp oil folded in after kneading.
Q: How to prevent the crust from burning?
A: Tent with parchment halfway through baking. For nonstick pans, try baking on a baking stone to promote even heat flow.
Final Thoughts
This Rustic Pumpkin Focaccia with Sage & Olive Oil brings the warmth of fall directly to your table. Whether you’re hosting a cozy dinner or just craving something baked fresh from home, it’s a perfect marriage of flavor and simplicity. The pumpkin adds depth without heaviness, the olive oil gives it a Mediterranean flair, and the sage ensures a vibrant aroma that fills your kitchen. Every bite feels indulgent, yet the process remains accessible for all skill levels. Don’t hesitate to customize with your favorite herbs or toppings—this loaf is a blank canvas for your creativity.
Pair it with a bowl of warm soup, your favorite cheese, or a glass of wine for an instant comfort food moment. It’s also a fantastic way to use up leftover pumpkin from other recipes. Share this recipe with friends and family—this bread is not just a meal, but a reminder of why fall baking is so special. Happy baking, and don’t forget to pin this for future cozy days!
