Name: Garlic Sage Pumpkin Focaccia Bread
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Yield: 4
Ingredients: 2 1/4 teaspoons active dry yeast; 1 cup warm water (110°F); 1 tablespoon granulated sugar; 3 cups bread flour; 1 cup canned pumpkin puree (prominently featured for moisture and subtle sweetness); 3 tablespoons olive oil, divided; 4 cloves garlic, minced (2 in dough, 2 for topping); 3 tablespoons fresh sage, chopped (2 in dough, 1 for topping); 1 1/2 teaspoons kosher salt; 1 teaspoon flaky sea salt for topping; Additional olive oil for drizzling

Description

This golden baked focaccia dough is enriched with canned pumpkin puree, minced garlic, and chopped sage for savory, aromatic layers, drizzled with olive oil and flaky salt before baking. The result is a chewy, flavorful flatbread perfect for dipping or as a dinner side. Prep and bake in about 45 minutes including rise.

Cultural Background

Focaccia originated in ancient Italy with roots tracing back to the Etruscans or early Roman times as "panis focacius," a hearth-baked flatbread, later becoming a staple of Ligurian cuisine especially from Genoa. It spread across the Mediterranean through Roman influence and shares ancestry with Greek and Middle Eastern flatbreads. The addition of pumpkin puree represents a modern savory adaptation, while garlic and sage draw from longstanding Italian traditions of incorporating fresh herbs and aromatics into breads for umami depth.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 2 hours
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

2 1/4 teaspoons active dry yeast
1 cup warm water (110°F)
1 tablespoon granulated sugar
3 cups bread flour
1 cup canned pumpkin puree (prominently featured for moisture and subtle sweetness)
3 tablespoons olive oil, divided
4 cloves garlic, minced (2 in dough, 2 for topping)
3 tablespoons fresh sage, chopped (2 in dough, 1 for topping)
1 1/2 teaspoons kosher salt
1 teaspoon flaky sea salt for topping
Additional olive oil for drizzling

Instructions

In a large bowl, dissolve the yeast and sugar in the warm water and let sit for 5 minutes until foamy. Stir in the pumpkin puree, 2 tablespoons olive oil, 2 minced garlic cloves, 2 tablespoons chopped sage, and kosher salt until well combined.
Gradually add the bread flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, or use a stand mixer with dough hook on medium speed.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
Preheat oven to 425°F. Grease a 9x13-inch baking pan with 1 tablespoon olive oil. Punch down the dough and transfer to the pan, stretching it to fit evenly.
Use your fingertips to dimple the surface deeply all over the dough. Drizzle with the remaining 2 tablespoons olive oil, then sprinkle evenly with the remaining 2 minced garlic cloves, 1 tablespoon chopped sage, and flaky sea salt.
Bake for 22-25 minutes until the top is golden brown and the edges are crisp. Remove from oven, drizzle with a little more olive oil if desired, and let cool slightly in the pan before slicing.

Tips

- Use room-temperature pumpkin puree to avoid slowing the yeast activation; weigh ingredients for precision if possible.
- Avoid over-kneading after adding pumpkin to prevent a tough texture; the dough should remain slightly sticky.
- Substitute dried sage (use 1 teaspoon) if fresh is unavailable, or add a pinch of rosemary for extra herbal notes.

Nutrition

Calories: 420
Protein: 11g
Carbs: 72g
Fat: 10g