Pumpkin Sourdough Focaccia with Prosciutto

An overhead view of pumpkin sourdough focaccia with slices scattered on a white counter

5 from 1 vote

Pumpkin Sourdough Focaccia with Prosciutto

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.

Prep Time15

Cook Time20

Additional Time12

Total Time12 35

Course: Sourdough

Cuisine: American

Servings: servings

Calories: 249kcal

Author: Rebecca Warfield

Equipment

Mixing bowl
Baking Sheet

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

US - Metric

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 all-purpose flour, 1/2 cup sourdough starter, 3/4 cup water, 1 cup pumpkin purée, 1 teaspoon 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 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 parmesan cheese, 4 ounces prosciutto, 3 tablespoon 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.

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