gluten-free pumpkin focaccia

Gluten-free pumpkin focaccia bread

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.

Gluten-free pumpkin focaccia

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Course: SidesCuisine: ItalianDifficulty: Medium
Servings

8

servings
Prep time

8

minutes
Cooking time

40

minutes
Resting time

2

hours

Ingredients

  • ½ cup ½ pumpkin purée  (155g)

  • ¾ cup ¾ fine corn flour (115g)

  • 1+ ¼ cup 1+ ¼ rice flour (210g)

  • 2 tbsp 2 buckwheat (20g)

  • 1 tbsp 1 psyllium husks (10g)

  • ¾ cup ¾ corn starch (100g)

  • 1 tsp 1 dry yeast (4g)

  • 2 cups 2 warm water (400g)

  • 3 tsp 3 olive oil 

  • 2 tsp 2 salt 

  • 1 tsp 1 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 all the flours, the psyllium husks, the olive oil and salt. Whisk until smooth, then cover and let rise for 2 hours in a warm spot.
  • After this time, spread the dough on a baking tray lined with parchment paper. 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. 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, like this focaccia?

Likewise, you could enjoy these easy pumpkin gnocchi or these breakfasts pumpkin waffles.

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