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+ servings
Pumpkin focaccia with vegetables

Get the Recipe: Pumpkin Focaccia Recipe

This vegan pumpkin focaccia is the perfect seasonal homemade bread! It’s crunchy on the outside, soft and pillowy on the inside, with a delicious sweet undertone from the pumpkin. Undetectably dairy-free and eggless!


  • 1 lb pumpkin, around 1/2 a medium pumpkin - choose a sweet pumpkin variety for this recipe
  • 5 tbsp olive oil
  • 5 cups flour
  • 2 tbsp yeast
  • 1 tsp salt, plus more for garnishing
  • 2 cups water
  • 2 tbsp maple syrup
  • 1/2 large yellow bell pepper, sliced
  • 1/2 large red bell pepper, sliced
  • 1 large red onion, sliced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup zucchini , sliced
  • fresh chives, small bunch
  • 1 tbsp dried thyme


  • Baking tray
  • Conventional oven
  • Blender or food processor
  • Mixing bowl x 2
  • Cling film


  • Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
    1 lb pumpkin
  • Drizzle the pumpkin with 1 tbsp olive oil and bake in the preheated oven for 20-25 minutes at 180 degrees C/350 F, until fully softened.
    5 tbsp olive oil
  • Transfer it to a blender or food processor and blend until a purée forms.
  • Mix together the flour, salt and yeast. In a different bowl, combine water, the pumpkin purée, and maple syrup. Then, add the wet ingredients to the dry and mix until thoroughly combined. At the end, mix in 2 tbsp olive oil.
    5 cups flour, 2 tbsp yeast, 1 tsp salt, 2 cups water, 2 tbsp maple syrup, 5 tbsp olive oil
  • Transfer the dough to a large baking tray lined with parchment paper, and stretch into a large rectangle. Cover with cling film and allow to rise at room temperature for 3-4 hours, until roughly doubled in size.
  • Drizzle 2 tbsp more olive oil on the focaccia and dimple the dough using your fingers by pressing them almost all the way through. Allow to rise for 10-15 minutes more.
    5 tbsp olive oil
  • Preheat the oven to 180 degrees C/350 F.
  • Arrange the bell peppers, red onion, mushrooms, zucchini and fresh chives on the focaccia. Sprinkle with sea salt and dried thyme.
    1/2 large yellow bell pepper, 1/2 large red bell pepper, 1/2 cup mushrooms, 1/2 cup zucchini, 1 tbsp dried thyme, fresh chives
  • Bake for 22-25 minutes, until crispy on the outside and golden brown.
Calories: 409kcal, Carbohydrates: 70g, Protein: 10g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 299mg, Potassium: 407mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5206IU, Vitamin C: 42mg, Calcium: 47mg, Iron: 5mg