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This pumpkin sourdough focaccia is crisp on the edges, soft inside, and topped with delicious savory flavors. With only 5 minutes of hands-on time and no kneading, it’s the perfect easy bread for weeknights or gatherings.
Table of Contents
A few weeks ago, I shared a YouTube video with my favorite fall sourdough recipes, and this pumpkin prosciutto focaccia was one of them.
Since then, so many of you have asked for the full recipe, and I realized I never posted it here! So here it is, just in time for fall and winter baking!
This recipe is incredibly easy to make—and even easier to devour. There’s no kneading or fancy tools required.
It’s a little bit like my sourdough English muffin recipe, where you just mix the dough by hand until combined, then let the sourdough magic do its thing.
I topped it with savory fall flavors and ingredients, but you can add any toppings you prefer. It’s versatile and simple, so you really can’t go wrong.
Of course, I love sweet pumpkin treats like sourdough pumpkin cinnamon rolls, fresh-milled pumpkin bread, and pumpkin spice pancakes. But on fall and winter days when I want something cozy but savory, this is my go-to.
Enjoy, friends!
Why You’ll Love This Recipe
Sourdough: This recipe uses a long fermentation to capture the goodness of fermented grains and adds a delicious hint of sourdough tang.
Seasonal Flavors: This recipe is perfect for fall gatherings, holiday tables, and weekend baking.
Easy: There’s no kneading or special tools required. Just mix, rest, and bake. It’s one of the simplest sourdough recipes!
Delicious: With crisp edges, a soft, airy crumb, and a salty bite from the prosciutto and cheese, this focaccia is downright irresistible.
Pretty: The pumpkin purée creates a natural golden color that will elevate any dinner table, from weeknight dinners to holiday spreads.
Ingredients
Sourdough Starter: You can use active or inactive starter. Though keep in mind the bulk fermentation will take longer with an inactive starter.
Flour: I used all-purpose flour for this recipe, but you can use bread flour or even fresh-milled flour. If you are converting to fresh-milled for this recipe, use a hard wheat.
Pumpkin: Use canned or homemade pumpkin purée.
Prosciutto: If you don’t have prosciutto, you can use thinly sliced ham or even cooked bacon. Home-cured pepper bacon would be great on this!
Parmesan: I prefer shredding my own cheese, but any shredded parmesan will work.
Pumpkin Seeds: Pumpkin seeds add a crunch to each bite. I think this recipe would also be delicious with candied walnuts or pecans.
Thyme: I used dried thyme. If you prefer fresh, I recommend adding it after you bake.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Bowl: You will need a large mixing bowl for making the dough and the bulk fermentation.
Baking Sheet: Grab a large baking sheet for proofing and baking the focaccia.
Step-by-Step Instructions
Step 1: In a large bowl, mix the flour, starter, water, pumpkin, and salt until no dry flour remains. The dough should be shaggy and sticky.
If the dough feels too dry, add one tablespoon of water at a time until all the flour is incorporated.
Cover and let rest for 30 minutes.
Step 2: Shape the dough into a ball, cover with a damp towel, and let it rise until doubled and domed on top.
The warmer the place, the faster it will bulk ferment.
Step 1: When the dough is ready, brush olive oil on a large baking sheet.
Turn the dough onto the pan and coat it lightly with the oil on all sides.
Step 2: Then, use your hands to gently stretch the dough into a rectangle-like shape. It won’t go all the way to the edges of the pan.
Cover and let it rise until very puffy and bubbles begin to form on the surface. For me, this usually takes 1-2 hours.
Then, when you are ready to bake, preheat the oven to 400° F.
Step 1: Use your fingertips to dimple the surface of the dough.
Step 2: Place the toppings evenly over the dough and press them gently into the surface.
Step 1: Bake for 20 minutes, or until golden brown. Once cool enough to handle, transfer the focaccia to a wire rack and let it cool to room temperature.
Tips for Success
- This recipe is extremely forgiving. Don’t sweat it if you slightly mismeasure the ingredients or cut the proofing a little short.
- The prosciutto will shrink as it cooks, so add more if you prefer.
- Feel free to adjust the toppings or swap topping ingredients. You really can’t go wrong.
- Err on the side of a stickier dough (but not soupy or watery). The extra hydration will create a fluffier crumb.
- If you’d like, you can pop the dough in the fridge after bulk fermentation and let it cold proof overnight. It’s perfect for when you need to pause and pick back up the next day.
- If you’re short on time and want to bake it the same day, place the dough in a warm spot or use a proofing box to help it ferment faster.
Serving Suggestions
Soup: Serve with cozy soups like sausage, kale, and white bean soup or fire-roasted tomato and veggie soup.
Charcuterie: Slice into squares and add them to your fall charcuterie boards.
Balsamic: This is delicious drizzled with balsamic glaze.
Side: Slice and serve as a side with cozy main dishes like hot honey meatloaf or roasted chicken.
Storing
- Store in an airtight container in the fridge for up to 5 days. Reheat before serving.
- To freeze, wrape slices tightly and store them in a freezer-safe container. Then, freezer for up to 3 months.
Variations
Cheesy: Add shredded mozzarella or other melty cheese before baking.
Sweet & Savory: Before serving top with caramelized onions and a drizzle of honey.
Vegetarian: Skip prosciutto and add sliced peppers (candied jalapeños wouold be great on this) or your other favorite sliced veggies.
Mini Focaccia: Bake in muffin tins for individual servings.
FAQs
Yes, but discard/inactive starter will take longer to ferment because it doesn’t contain as much active yeast.
Yes! After bulk fermentation, cover and refrigerate the dough overnight, then bake it the next day.
Definitely, just make sure it’s thick and not watery. If it’s too thin, strain out excess liquid before using.
Yes! Cast iron gives beautiful crisp edges. Just make sure to oil it well so the dough doesn’t stick. Check out my cast iron skillet size guide to determine which is the right one for your kitche.
Absolutely, you can use freshly milled hard white or red wheat, though you may need to add a little extra water since whole grains absorb more moisture.
Let’s Connect!
If you tried this recipe and loved it, leave a comment or review below.
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Pumpkin Sourdough Focaccia with Prosciutto
Equipment
- Mixing bowl
Ingredients
Focaccia Dough
- 3 3/4 cups all-purpose flour
- 1/2 cup sourdough starter
- 3/4 cup water
- 1 cup pumpkin purée
- 1 teaspoon salt
Toppings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 cup parmesan cheese
- 4 ounces prosciutto, sliced into strips
- 3 tablespoon pumpkin seeds
- coarse salt and cracked pepper, to taste
Instructions
- Make the Dough. In a large bowl, mix together the flour, starter, water, pumpkin, and salt until no dry flour remains. The dough should be shaggy and sticky. If the dough feels too dry, add one tablespoon of water at a time until all the flour is incorporated. Cover and let rest for 30 minutes.3 3/4 cups (470 g) all-purpose flour, 1/2 cup (100 g) sourdough starter, 3/4 cup (178 g) water, 1 cup (116 g) pumpkin purée, 1 teaspoon (6 g) salt
- Bulk Ferment. Shape the dough into a ball, cover with a damp towel, and let it rise until doubled and domed on top. (A warmer environment will speed this up.)The warmer the place, the faster it will bulk ferment.
- Oil the Sheet and Dough. When the dough is ready, brush olive oil on a large baking sheet. Turn the dough onto the pan and coat it lightly with the oil on all sides.2 tablespoons (28 g) olive oil
- Shape and Proof. Then, use you hands to gently stretch and shape the dough into a rectangle-like shape. It won't go all the way to the edges of the pan. Cover and let it rise until very puffy and bubbles begin to form on the surface.
- Preheat. When you are ready to bake, preheat the oven to 400° F.
- Dimple. Use your fingertips to dimple the surface of the dough.
- Add the Toppings. Place the toppings evenly over the dough and press them gently into the surface.1 teaspoon dried thyme, 1/2 cup (50 g) parmesan cheese, 4 ounces prosciutto, 3 tablespoon (30 g) pumpkin seeds, coarse salt and cracked pepper
- Bake and Cool. Bake for 20 minutes, or until golden brown. Once cool enough to handle, transfer the focaccia to a wire rack and let it cool to room temperature.
Notes
- This recipe is extremely forgiving. Don’t sweat it if you slightly mismeasure the ingredients or cut the proofing a little short, for example.
- The prosciutto will shrink as it cooks, so add more if you prefer.
- Feel free to adjust the toppings or swap topping ingredients. You really can’t go wrong.
- Err on the side of a stickier dough (but not soupy or watery). The extra hydration will create a fluffier crumb.
- If you’d like, you can pop the dough in the fridge after bulk fermentation and let it cold proof overnight. It’s perfect for when you need to pause and pick back up the next day.
- If you’re short on time and want to bake it the same day, place the dough in a warm spot or use a proofing box to help it ferment faster.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.