Pumpkin Sourdough Focaccia with Prosciutto

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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. Enjoy as is or serve with a drizzle of jalapeño hot honey and a bowl of butternut squash soup with leeks.

I shared a YouTube video with my favorite fall sourdough recipes, and this pumpkin prosciutto focaccia was one of them. So many of you asked for the full recipe, so here it is, just in time for fall and winter baking!

This recipe is incredibly easy to make, with no kneading or fancy tools required. Like my sourdough flatbread recipe, you just mix the dough by hand and let the sourdough magic do its thing. I topped it with savory fall flavors, but you can easily swap in your favorite toppings.

I love sweet pumpkin treats like sourdough pumpkin cinnamon rolls, sourdough pumpkin cobbler, fresh-milled pumpkin bread, and pumpkin spice pancakes. But when I want something cozy and savory, this pumpkin focaccia is my go-to.

Why You’ll Love This Recipe

Sourdough: This recipe uses a long fermentation so you can enjoy the benefit of fermented grains and a 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.

Key Ingredients

Sourdough Starter: You can use active or inactive starter. Though keep in mind the bulk fermentation will take longer with an inactive starter. If you don’t have a starter, check out my Sourdough Starter for Beginners course!

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.

Variations

Cheesy: Add shredded mozzarella or other melty cheese before baking.

Sweet & Savory: Before serving, top with caramelized onions and a drizzle of honey or jalapeño hot honey.

Vegetarian: Skip prosciutto and add sliced peppers (candied jalapeños would be great on this) or your other favorite sliced veggies.

Mini Focaccia: Bake in muffin tins for individual servings.

How To Make Pumpkin Sourdough Focaccia with Prosciutto

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 the large baking sheet with olive oil.

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 refrigerate sourdough dough after the 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, fire-roasted tomato and veggie soup, or butternut squash soup with leeks.

Charcuterie: Slice into squares and add them to your fall charcuterie boards.

Balsamic or Honey: This is delicious drizzled with balsamic glaze or even jalapeño hot honey.

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, wrap slices tightly and store them in a freezer-safe container. Then, freeze for up to 3 months.

Pumpkin Sourdough Focaccia with Prosciutto FAQs

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