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Rustic Sourdough Pumpkin Focaccia Recipe Easy Homemade with Rosemary and Sea Salt

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A rustic sourdough focaccia infused with pumpkin puree, fresh rosemary, and coarse sea salt, delivering a perfect balance of subtle sweetness and savory flavors with a tender, moist crumb and crispy crust.

Ingredients

Scale
  • 100g active sourdough starter (about 3.5 oz)
  • 400g all-purpose flour (about 3 1/4 cups)
  • 120g pumpkin puree (1/2 cup), canned or fresh roasted
  • 230ml warm water (1 cup)
  • 50ml extra virgin olive oil (3 tablespoons), plus more for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon coarse sea salt
  • 1 teaspoon honey or maple syrup (optional)

Instructions

  1. Feed your sourdough starter 4-6 hours before baking so it’s bubbly and active. You’ll need about 100g for this recipe.
  2. In a large mixing bowl, combine 400g (3 1/4 cups) of all-purpose flour with the chopped rosemary. Stir gently to distribute the herbs evenly.
  3. In a separate bowl, whisk together 120g (1/2 cup) pumpkin puree, 230ml (1 cup) warm water, 50ml (3 tablespoons) olive oil, and the active starter. Add a teaspoon of honey or maple syrup if desired.
  4. Pour the wet mixture into the dry ingredients. Mix with a wooden spoon or your hand until it forms a shaggy, sticky dough. Cover loosely and let rest for 30 minutes (autolyse).
  5. Perform a series of stretch and folds directly in the bowl—stretch the dough gently and fold it over itself 4 times, every 30 minutes over two hours.
  6. Cover the dough and let it ferment at room temperature until it roughly doubles in size, about 4-6 hours depending on starter strength and room temperature.
  7. Transfer the dough onto a well-oiled baking sheet. Gently stretch it into a rustic rectangle about 1 inch (2.5 cm) thick. Cover and let proof for another 1-2 hours until puffy but not overinflated.
  8. Preheat oven to 425°F (220°C). Just before baking, dimple the dough with your fingertips, drizzle extra olive oil over the top, sprinkle chopped rosemary, and scatter coarse sea salt.
  9. Bake for 20-25 minutes until the crust is golden and crispy and the bread sounds hollow when tapped.
  10. Let cool slightly on a wire rack before slicing to allow the crumb to finish setting.

Notes

If dough feels too sticky to handle, wet your hands with olive oil instead of flour to prevent drying out and keep the crust tender. Use fresh rosemary for best flavor. Do not rush fermentation; allow dough to double in size for airy texture. For extra-crispy bottom crust, bake on a preheated pizza stone. Store wrapped tightly at room temperature up to 3 days or freeze slices up to 2 months. Reheat in oven or skillet to restore crispiness; avoid microwaving.

Nutrition

Keywords: sourdough focaccia, pumpkin focaccia, rosemary focaccia, homemade bread, rustic bread, autumn bread, sourdough bread, easy focaccia recipe

Find it online: https://cooksybite.com/rustic-sourdough-pumpkin-focaccia-recipe-easy-homemade-with-rosemary-and-sea-salt/