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Crispy Sourdough Pumpkin Focaccia Recipe with Rosemary and Sea Salt Made Easy

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A cozy fall focaccia combining the earthiness of pumpkin, tangy sourdough, fresh rosemary, and flaky sea salt for a crispy crust and tender crumb.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 400g (3 1/4 cups) all-purpose flour
  • 150g (2/3 cup) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 225ml (3/4 cup + 1 tbsp) warm water
  • 60ml (1/4 cup) extra virgin olive oil, plus extra for drizzling
  • 1 1/2 tsp sea salt
  • 2 tbsp fresh rosemary, finely chopped, plus a few whole sprigs for topping
  • Optional: pinch of freshly cracked black pepper or chili flakes

Instructions

  1. Activate your sourdough starter by feeding it 4-6 hours before baking until bubbly and ready (about 100g).
  2. In a large bowl, combine flour, sea salt, and chopped rosemary. In a separate container, whisk together pumpkin puree, warm water, olive oil, and sourdough starter.
  3. Pour wet ingredients into dry and mix with a dough scraper or hands until just combined; dough will be sticky and shaggy.
  4. Cover bowl with a damp towel or plastic wrap and rest for 30 minutes to autolyse.
  5. Every 30 minutes for 2 hours, perform 3-4 gentle stretch-and-folds to build dough structure.
  6. After last fold, cover dough and let rise at room temperature for 3-4 hours until roughly doubled and bubbly.
  7. Line a baking sheet with parchment and drizzle with olive oil. Transfer dough and gently press to about 1-inch thickness.
  8. Cover loosely and let rest for 1-1.5 hours until slightly puffed.
  9. Dimple dough surface with fingertips, drizzle generously with olive oil, sprinkle flaky sea salt, and scatter rosemary sprigs on top.
  10. Preheat oven to 450°F (230°C) and bake focaccia for 20-25 minutes until golden brown and crispy; bottom should sound hollow when tapped.
  11. Cool on a wire rack for at least 10 minutes before slicing.

Notes

Use a well-fed sourdough starter and fresh pumpkin puree (not frozen) for best rise and flavor. Generous olive oil drizzles before and after baking create a crispy crust. Avoid over-proofing to prevent collapse. Baking on a preheated baking sheet or pizza stone yields a crisp bottom. If dough is sticky during shaping, oil your hands to manage it.

Nutrition

Keywords: sourdough focaccia, pumpkin bread, rosemary focaccia, fall bread recipe, crispy focaccia, pumpkin puree bread, sea salt focaccia

Find it online: https://pokirecipes.com/crispy-sourdough-pumpkin-focaccia-recipe-with-rosemary-and-sea-salt-made-easy/