Gluten-free pumpkin focaccia bread

This gluten-free pumpkin focaccia bread (which also happens to be vegan!) is a savory, fall-inspired delight, infused with fresh pumpkin and rosemary.

Soft, fragrant, and incredibly flavorful, this yeasted bread boasts a vibrant orange color. It’s a variation of the classic focaccia, made with a blend of rice, corn, and buckwheat flour, yeast, water, and pumpkin purée, which makes it especially tender. It’s also secretly dairy-free and egg-free! The addition of pumpkin purée is what sets this vegan focaccia apart. I make my purée from scratch using roasted pumpkin, but canned pumpkin works just as well.

Pumpkin focaccia is perfect as a bread or a side for main courses and vegetables. It can also be sliced in half and filled with cheese or ham. It’s a great option for buffets and parties too, as it stays soft even the next day! Ideal for dipping into soups, serving with salads, or as an easy addition to your holiday spread.

This recipe is incredibly simple: the dough comes together in minutes with just a spoon and a bowl. You’ll only need a few hours to let it rise. For added flavor, you can incorporate black or green olives, and instead of pumpkin seeds, try seasoning it with rosemary or other herbs like sage, thyme, or a blend of aromatic herbs.

Give it a try, and I’m sure it will quickly become one of your favorite pumpkin recipes!

Gluten-free pumpkin focaccia

5.0 from 1 vote

Course: SidesCuisine: ItalianDifficulty: Medium

Servings

8

servings

Prep time

8

minutes

Cooking time

40

minutes

Resting time

2

hours

Cook Mode

Keep the screen of your device on

Ingredients

• ½ cup pumpkin purée  (155g)

• ¾ cup fine corn flour (115g)

• 1+ ¼ cup rice flour (210g)

• 2 tbsp buckwheat (20g)

• 1 tbsp psyllium husks (10g)

• ¾ cup corn starch (100g)

• 1 tsp dry yeast (4g)

• 2 cups warm water (400g)

• 3 tsp olive oil 

• 2 tsp salt 

• 1 tsp sugar

How to

• In a small bowl, activate the yeast by adding 1 tsp of sugar and a small part of the water. Set aside.
• In a separate large bowl, smash the pumpkin with a fork until there are no lumps.
• Add in the same bowls all the flours, the psyllium husks, the olive oil and salt. Then add the yeast mix. Whisk until smooth, then cover the bowl and let rise for 2 hours in a warm spot.
• After this time, transfer the dough on a baking tray lined with parchment paper and spread it out using your wet hands. Let it rest for an additional 30 minutes, in the meantime preheat the oven to 400°F/205°C.
• Just before baking, sprinkle some more olive oil and salt on top. Optionally, you can add pumpkin seeds to decorate. Bake for 40 minutes, then let it cook completely before slicing. 

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Are you in love with gluten-free recipes with pumpkin?

If you enjoyed this focaccia, think about leaving a rating! And then, check out these other recipes you could love: these easy pumpkin gnocchi or these breakfasts pumpkin waffles.