This all-natural homemade Focaccia Pumpkin bread recipe is the perfect way to use one of our favorite squashes — the Japanese Kabocha. With just a few basic ingredients this ultra-soft (pumpkin-colored) squishy Italian bread is ready for making focaccia pizza, panini with prosciutto + mozzarella, or served alongside your favorite soups and stews. You can even toast them to make focaccia croutons for a crunchy salad topper. And if you’re really in a hurry, you can always substitute canned pumpkin. For those of you who may be new to bread-baking, I’ve included step-by-step recipe photos at the end of the post. 

What is Focaccia and how do you pronounce it?

Focaccia (pronounced ” fo-kah-cha”) is a super soft Italian yeasted flatbread with a crispy bottom, sides, and top.  Just before baking, its iconic dimpled top is slathered with a brine of extra virgin olive oil, water, sea salt, and fresh rosemary that fills in all the little holes and creates a flavorful bread.  Of course, focaccia can be made without rosemary, and instead with different herbs or even vegetables. Focaccia uses the same basic ingredients as pizza dough (flour, oil, water, yeast, and salt), but usually, contains a ratio of more yeast per flour. This allows the focaccia to rise more and have a softer, lighter texture than a typical pizza dough. 

What’s Kabocha Squash or Kabocha Pumpkin?

For this recipe, I’m using the Italian Delica Kabocha squash — Kabocha squash is a variety of delicious Japanese squash with a squatty shape, dark green skin, and lighter green and grey striping with bright orange flesh. When cooked this squash has a very soft, creamy consistency compared to other types of winter squash varieties. And when roasted, it becomes intensely sweet, and nutty with a slight chestnut flavor making it great for desserts like homemade pumpkin pie. For this recipe, there’s no need for roasting. Instead, it’s steamed for 10 minutes on the stovetop or for 8 minutes in the microwave with one tablespoon of water. 

Homemade Pumpkin Foccaccia Bread Ingredients

Focaccia Dough Ingredients

• 2 1/2 cups King Arthur all-purpose flour (or 00 flour with 11-12g protein) (400g)
• 1 teaspoon instant yeast (or active dry yeast) (3g)
• 1/2 teaspoon turmeric (optional, but will enhance the color of the final bread)
• 6.5 ounces (scant 3/4 cup) water, room temperature (185g)
• 10.5 ounces (1 cup + 1 tablespoon) steamed Kabocha squash (or canned pumpkin) (300g)
• 1 heaping tablespoon extra virgin olive oil (20g)

Focaccia Brine Ingredients

• 2 tablespoons extra virgin olive oil (30g)
• 2 tablespoons water, room temperature (30g)
• 1-2 sprigs of fresh rosemary (optional but recommended)
• sea salt to taste

How to Make Easy Pumpkin Focaccia Bread

1. 1. Steam the kabocha squash. Steam the squash in a bamboo steamer (or using another steamer insert) over a pot with an inch or two of boiling water. Alternatively, you may steam the squash on high for 8 minutes in a microwave-safe glass bowl by adding 2 tablespoons of water to the bowl with the pumpkin and covering it with microwave-safe cling film.
   2. Measure the dry ingredients. Add flour, turmeric, and instant dry yeast and stir with a whisk until combined. *If using active dry yeast, mix the yeast with approximately half of the water called for in the recipe, stir, and let sit for about 10 minutes. 
   3. Purée the squash.  Measure out the 6.5 ounces (185g) of water called for. Purée the squash adding about 1/2 of the measured water using just enough to get a smooth mixture. Save the remaining water to add later.
   4. Combine dry ingredients + squash purée. Combine the squash purée and the flour mixture until incorporated. Add just enough of the water to make a cohesive somewhat sticky dough. Cover the mixture and let rest for 15 minutes.  
   5. Add salt. Add the salt to 1/2 tablespoon of water and stir to dissolve. Add the saltwater to the dough and using your hands, squish it into the focaccia dough until combined. Cover and let rest 15 minutes. Add 1 heaping tablespoon of olive oil, and combine using your hands. Rest another 15 minutes. 
   6. Fold the dough + rest (1st folds). Using your hand, pull one side of the dough up and over to the opposite side. Repeat 4 times in order to “fold” all 4 sides of the dough. Cover and rest 40 minutes.
   7. Fold the dough + rest (2nd folds). Repeat step #6 above.  Cover and rest 40 minutes.
   8. Fold the dough + add dough to the pan (last folds). Prepare a 9×13 inch (25x35cm)aluminum baking pan by rubbing it liberally with olive oil being sure to cover the bottom and the sides. Dust the bottom of the pan with about 1 to 1 1/2 tablespoons of semolina flour. Repeat the folds on the focaccia dough one last time gathering it up into a ball and adding it to the prepared baking pan. Using oiled hands, press fingertips into the dough spreading it out as much as you can without tearing the dough. It won’t fill out all of the baking pan at this point and that’s ok. Cover with cling film or kitchen towel and let rise 40-60 minutes or until dough is relaxed and doubled. 
   9. Add the brine + bake.  Using an immersion blender or whisk, combine the brine ingredients until emulsified. Pour the mixture evenly over the top of the focaccia dough and using your fingertips, press down to create the dimples and to spread the dough as far to the edges as you can without tearing it. Bake the bread in a preheated 375°F/190°C oven for approximately 40-45 minutes or until the top is golden brown and crispy. Remove it from the oven to a cooling rack allow it to rest for about 15 minutes. Carefully remove the focaccia bread from the pan to allow it to cool right side up directly on the wire rack. Eat it warm or at room temperature and Enjoy!

Easy Kabocha Focaccia tips + tricks + FAQ’s

• Where does focaccia come from? Focaccia is thought to have its most basic roots with Etruscan or Greek versions of a simple yeasted flatbread when they inhabited parts of what is now modern-day Italy. However, what we know of and love as focaccia bread today is most often associated with the region of Liguria in Northwest Italy (specifically, the city of Genoa where pesto Genovese originates from). The first written reference to the word focaccia is in 1300. 
• What does the word focaccia mean? The name focaccia comes from the Roman “panis focacius,” which means“hearth bread”.  This is because focaccia was traditionally baked over fire or coals in Roman times.
• When was focaccia invented? Focaccia was first thought to have originated sometime before or around 1300 meaning it’s a heck of a lot older than modern-day pizza. 
• Why does focaccia have dimples or intentions on the top?  Foccacia gets its iconic dimpled appearance as a result of using fingers to press down the down before baking to prevent large bubbles from popping up while baking.
• Is Kabocha squash a pumpkin?  Kabocha (Ka-boh-cha) is a type of winter squash that is a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. It’s related to gourds and pumpkins and is the sweetest variety out there.
• Can you eat the skin of Kabocha squash?  You can eat the skin of the Kabocha squash and it’s often required to be intact for some traditional Japanese dishes like tempura Kabocha. However, most cooks like to ensure the dish highlights the beautiful orange-colored flesh and often peel the squash before cooking with it.
• Is Kabocha squash healthy?  Kabocha squash is high in beta carotene, vitamins C and B, phosphorous, magnesium, copper, fiber, and it’s relatively low in calories and carbs compared to sweet potatoes and even butternut squash.
• How many carbs are in Kabocha squash/Pumpkin?  For every 1 cup of Kabocha squash, there are 9g net carbs and 1 gram of fiber making it a better option than sweet potatoes (23g net carbs) or butternut squash (13g net carbs) per cup if you’re watching your carb intake.

Let’s get started!

Easy Pumpkin Focaccia Bread (Focaccia alla Zucca)

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• Author: Kelly
• Total Time: 4 hours
• Yield: 6-8 servings depending on hunger level 1x
• Diet: Vegetarian

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Description

This easy homemade Focaccia bread recipe is the perfect way to use one of my favorite winter squashes — the Japanese Kabocha. With just a few basic ingredients this ultra-soft (pumpkin-colored) Italian bread will be ready for making Focaccia Pizza, Prosciutto + Mozzarella panini, Focaccia Croutons for an easy crunchy soup and salad topper. Plus, if you’re really in a hurry, substitute canned pumpkin to make this simple recipe even easier.

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Ingredients

Scale 1x2x3x

Focaccia Dough Ingredients

• 2 1/2 cups King Arthur all-purpose flour (or 00 flour with 11-12g protein) (400g)
• 1 teaspoon instant yeast (or active dry yeast) (3g)
• 1/2 teaspoon turmeric (optional, but will enhance the color of the final bread)
• 6.5 ounces (scant 3/4 cup) water, room temperature (185g)
• 10.5 ounces (1 cup + 1 tablespoon) steamed Kabocha squash (or canned pumpkin) (300g)
• 1 heaping tablespoon extra virgin olive oil (20g)

Focaccia Brine Ingredients

• 2 tablespoons extra virgin olive oil (30g)
• 2 tablespoons water, room temperature (30g)
• 1–2 sprigs of fresh rosemary (optional but recommended)
• sea salt to taste

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Instructions

1. Steam the kabocha squash. Steam the squash in a bamboo steamer (or using another steamer insert) over a pot with an inch or two of boiling water. Alternatively, you may steam the squash on high for 8 minutes in a microwave-safe glass bowl by adding 2 tablespoons of water to the bowl with the pumpkin and covering it with microwave-safe cling film.
2. Measure the dry ingredients. Add flour, turmeric, and instant dry yeast and stir with a whisk until combined. *If using active dry yeast, mix the yeast with approximately half of the water called for in the recipe, stir, and let sit for about 10 minutes. 
3. Purée the squash.  Measure out the 6.5 ounces (185g) of water called for. Purée the squash adding about 1/2 of the measured water using just enough to get a smooth mixture. Save the remaining water to add later.
4. Combine dry ingredients + squash purée. Combine the squash purée and the flour mixture until incorporated. Add just enough of the water to make a cohesive somewhat sticky dough. Cover the mixture and let rest for 15 minutes.  
5. Add salt. Add the salt to 1/2 tablespoon of water and stir to dissolve. Add the saltwater to the dough and using your hands, squish it into the focaccia dough until combined. Cover and let rest 15 minutes. Add 1 heaping tablespoon of olive oil, and combine using your hands. Rest another 15 minutes. 
6. Fold the dough + rest (1st folds). Using your hand, pull one side of the dough up and over to the opposite side. Repeat 4 times in order to “fold” all 4 sides of the dough. Cover and rest 40 minutes.
7. Fold the dough + rest (2nd folds). Repeat step #6 above.  Cover and rest 40 minutes.
8. Fold the dough + add dough to the pan (last folds). Prepare a 9×13 inch (25x35cm)aluminum baking pan by rubbing it liberally with olive oil being sure to cover the bottom and the sides. Dust the bottom of the pan with about 1 to 1 1/2 tablespoons of semolina flour. Repeat the folds on the focaccia dough one last time gathering it up into a ball and adding it to the prepared baking pan. Using oiled hands, press fingertips into the dough spreading it out as much as you can without tearing the dough. It won’t fill out all of the baking pan at this point and that’s ok. Cover with cling film or kitchen towel and let rise 40-60 minutes or until dough is relaxed and doubled. 
9. Add the brine + bake.  Using an immersion blender or whisk, combine the brine ingredients until emulsified. Pour the mixture evenly over the top of the focaccia dough and using your fingertips, press down to create the dimples and to spread the dough as far to the edges as you can without tearing it. Bake the bread in a preheated 375°F/190°C oven for approximately 40-45 minutes or until the top is golden brown and crispy. Remove it from the oven to a cooling rack allow it to rest for about 15 minutes. Carefully remove the focaccia bread from the pan to allow it to cool right side up directly on the wire rack. Eat it warm or at room temperature and Enjoy!

Notes

• If using active dry yeast instead of instant yeast, mix the yeast with approximately half of the water called for in the recipe, stir, and let sit for about 10 minutes before adding to the flour mixture. 
• Substitute equal amounts of Libby’s canned Pumpkin for the Kabocha squash, to make this recipe even quicker.
• If you don’t have turmeric, simply omit it. Using it will help give the final bread a more pumpkin-colored hue.
• You may need to add up to 1/2 cup more (50-60g) flour, depending on how dry or humid your flour is and also the environment you’re working in. Use the recipe step-by-step photos to help you visually understand what consistency you’re looking for.
• If you want a slightly thicker focaccia bread, use a slightly smaller baking pan, but adjust the baking time accordingly.

• Prep Time: 20 minutes
• Rest Time: 3 hours
• Cook Time: 40 minutes
• Category: Breads
• Method: Oven Bake
• Cuisine: Italian

Nutrition

• Serving Size: 1 square

Keywords: Italian focaccia, focaccia rosemary, rosemary focaccia recipe, focaccia sandwich, bread recipes, kabocha squash recipes, kabocha squash recipe, winter squash, focaccia bread, easy focaccia, la focaccia, focaccia dough, pumpkin focaccia,

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Easy Pumpkin Focaccia Bread recipe step-by-step photos