This gluten-free pumpkin focaccia bread (which happens to be vegan, too!) is a savory fall-inspired bread with fresh pumpkin and rosemary.
It’s a soft, fragrant, super tasty yeasted bread with a vibrant orange color! A variant of the classic focaccia with rice, corn and buckwheat flour, yeast, water and pumpkin puree in the dough, which makes it very soft! Secretly dairy-free and eggless too. The addition of pumpkin purée to this vegan focaccia is what makes it extra special. I make pumpkin purée from scratch using roasted pumpkin, but the canned variety also works.
Focaccia with pumpkin is ideal as bread, as a side for main courses and vegetables. Bur it can also be cut in half, with cheeses and ham! And of course it is a good idea for buffets and parties, as it stays soft even the day after! It’s ideal for dipping in soups or serving with salads. It is also an easy addition to your holiday spread.
The recipe is very simple. The dough comes together in few minutes with a spoon in a bowl. You will only need a few hours to let it rise. To the basic version you can add black or green olives and instead of pumpkin seeds, season with rosemary or any other type of herbs: such as sage, thyme, or a mix of aromatic herbs!
Try it now and I’m sure it will become one of the pumpkin recipes you will love most.