There is something about fall and winter and dropping temps that makes me want homemade bread. Now, I know what you are thinking…You think it’s too hard to do. You think homemade bread is for advanced bakers. That is such a myth, yall. If you can follow directions of any recipe, YOU can make this. It IS a few extra steps. It DOES take some time to do. BUT, it is all worth it. Not only will you have delicious, fresh homemade goodness, but you will feel so accomplished once you pull that beautiful bread out of the oven.
This Pumpkin Focaccia is a savory take on a pumpkin bread. It involves cheese, so that is never bad. This slightly sweet bread would be perfect to serve at Thanksgiving this year as an alternative to the classic roll.
Marble Cheeseboard / Cloth Napkin / Gold Serving Knife
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Mixing Bowls / Glass Measuring Cup
Recipe:
STEP 1: Combine warm water, brown sugar & yeast in a large bowl and let stand 5 minutes.
STEP 2: Add 1 cup flour and melted butter and stir until combined.
STEP 3: Cover with plastic wrap or a tea towel and place in a warm place to rise for 30 minutes.
STEP 4: Once the 30 minutes is up, add the pumpkin, salt & nutmeg to the flour/yeast mixture and stir to combine.
STEP 5: Add the additional 2 ¼ cups of flour and about half of the cheese and stir until a dough starts to form.
STEP 6: Place the dough on a lightly floured surface.
STEP 7: Knead the dough for about 8 minutes. It will need to be smooth and elastic. I love this part. It’s like squishing a stress ball. Use up to about ¼ cup of flour to prevent hands from sticking to the dough.
STEP 8: Coat a large bowl with cooking spray and place the kneaded dough inside, turning once to coat.
STEP 9: Cover with plastic wrap or a tea towel and place in a warm location to rise for about 1 hour, or doubled in size.
STEP 10: After dough has risen, punch it in the middle (also a fun part), then let it rest for 5 minutes.
STEP 11: Prepare a cooking sheet with parchment paper and sprinkle with cornmeal.
STEP 12: Divide the dough into 2 equal parts and shape each part into a round disc, about 8” in diameter and place on prepared pan.
STEP 13: Take the remaining cheese and sprinkle evenly over each loaf.
STEP 14: Sprinkle nuts & pumpkin seeds over each loaf. Lightly press them into the dough so they will stick.
STEP 16: Cover the dough with a tea towel or loose plastic wrap and allow it to rise in a warm place for about 20 minutes.
STEP 17: Preheat the oven to 400 degrees while dough is rising.
STEP 18: Once dough has risen for 20 minutes, bake for about 25-30 minutes or until the loaves are slightly brown on the bottom and cheese looks melted.
STEP 19: Transfer to a wire rack to cool or enjoy right away!
Cookie Sheet
Note: I ate one loaf and froze the other to take out for Thanksgiving this year. Bread will typically freeze well.
Marble Cheeseboard / Cloth Napkin
Marble Cheeseboard / Gold Serving Knife
Marble Cheeseboard / Gold Serving Knife
Looking for more fall favorites or Thanksgiving ideas?, try these:
Pumpkin Cornbread
Turkey Meatloaf with a Cranberry Glaze
Pumpkin Cheesecake with Praline Pecan Topping
Pecan Bars
Classic Pecan Pie
Cork Leaf Trivets
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Pumpkin Focaccia
Adapted from My Recipes
Ingredients
- 3/4 cup warm water 100-110 degrees
- 1/3 cup light brown sugar
- 1 package dry yeast
- 3 1/2 cups bread flour
- 3 tablespoons butter melted
- 1 cup pumpkin puree
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 cup gruyere cheese grated
- 1 teaspoon cornmeal
- 1/3 cup walnuts chopped
- 2 teaspoons pepitas
Instructions
-
Combine warm water, brown sugar and yeast in a large bowl and let stand 5 minutes.
-
Add 1 cup of flour and melted butter and stir until combined.
-
Cover with plastic wrap or tea towel and place in a warm place to rise for 30 minutes.
-
Once the 30 minutes is up, add the pumpkin, salt & nutmeg to the flour/yeast mixture and stir to combine.
-
Add the additional 2 1/4 cups of flour and about half of the cheese and stir until dough starts to form.
-
Place the dough on a lightly floured surface.
-
Knead the dough for about 8 minutes. It will be smooth and elastic. Use up to 1/4 cup of flour to prevent hands from sticking to the dough if needed.
-
Coat a large bowl with cooking spray and place the kneaded dough inside, turning once to coat.
-
Cover with plastic wrap or a tea towel and place in a warm location to rise for about 1 hour, or until doubled in size.
-
After dough has risen, punch it in the middle, then let it reast for 5 minutes.
-
Prepare a cookie sheet with parchment paper and sprinkle with cornmeal.
-
Divide the dough into 2 equal parts and shape each part into a round disc, about 8" in diameter and place on prepared pan.
-
Take the remaining cheese and sprinkle evenly over each loaf.
-
Sprinle walnuts & pepitas over each loaf and lightly press them into the dough so they will stick.
-
Cover the dough one more time with a tea towel or loose plastic wrap and allow it to rise in a warm place for about 20 minutes.
-
Preheat oven to 400 degrees while dough is rising.
-
Once dough has risen for 20 minutes, bake for about 25-30 minutes or until the loaves are slightly brown on the bottom and cheese looks melted.
-
Transfer to a wire rack to cool ir enjoy right away!