Gluten-Free Pumpkin Focaccia

Every fall I start adding pumpkin to literally everything, and focaccia is no exception. This gluten-free pumpkin focaccia has crispy edges, a fluffy interior, and a beautiful golden color that comes from the pumpkin puree. It’s one of my favorite fall breads to make when I want something savory that still feels seasonal.

Since pumpkin puree is about 90% water, I couldn’t just swap it in 1:1 with the water in my base gluten-free focaccia recipe. I had to calculate how much water I was replacing and then add a little extra pumpkin puree to make up for the solids in the puree. The result is the same fluffy, airy texture you get from my regular focaccia, with a subtle earthly sweetness and fresh herbs, pepitas and flaky sea salt on top.

Why You’ll Love this Recipe

It’s gluten-free. As someone with celiac disease, I know how hard it is to find gluten-free breads that taste like the real thing. This bread is made with Caputo Fioreglut Gluten-Free Flour, which gives the focaccia a soft, chewy texture with a crispy crust.
Simple mixing method. No kneading or stretch-and-folds required. Just mix, spread into the pan, let it rise and bake. Unlike traditional focaccia, this gluten-free version only needs one rise!
It’s works for more than just bread. Slice it horizontally for a sandwich, serve it with soup or chili, or cut it into squares for a fall grazing board.

Searching for more gluten-free focaccia recipes? Gluten-Free Focaccia Pizza / Gluten-Free Chicago Hot Dog Focaccia / Gluten-Free Blueberry Crumble Focaccia

Flat lay of ingredients for gluten-free pumpkin focaccia including flour, pumpkin puree, olive oil, yeast, and herbs.

TIP

Gluten-free focaccia dough won’t stretch and pull like wheat dough. It spreads more like thick batter. Use oiled hands or a spatula to coax it into the corners of the pan.

Ingredient Notes

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Caputo Fioreglut Gluten-Free Flour – This recipe was developed and tested with Caputo Fioreglut. It bakes up soft and pillowy with a golden crust. Other flour blends will not give the same texture, so I don’t recommend swapping here. You can find it at Brick Oven Baker (affiliate link) using code MEGAN for 10% off. Note: Caputo Fioreglut is celiac-safe but not suitable for those with a wheat allergy since it contains gluten-free wheat starch.
Pumpkin Purée – Use plain canned pumpkin purée, not pumpkin pie filling. Pumpkin is about 90% water, so I reduced some of the water in my base focaccia recipe and added extra purée to keep the hydration right.
Olive Oil – Don’t skimp on the olive oil for the pan. It creates that signature crisp crust on the bottom and keeps the bread from sticking to the pan.
Yeast – Instant yeast works best here, giving a reliable rise without needing to proof it first. It’s also one less step to do.
Kosher Salt – I prefer Diamond kosher salt, but you can use any kosher salt you like.
Granulated Sugar – Just a small amount of sugar helps to activate the yeast and balance out the earthy pumpkin flavor. This is a savory bread, and I promise you won’t taste the sugar.
Flaky Sea Salt – I personally like Maldon salt for my finishing salt. You sprinkle it on top of the focaccia right before baking for crunch and that bakery-style finish.
Herbs – Use fresh rosemary and sage, not dried. Dried herbs won’t give you the same flavor or aroma.
Pepitas – These add crunch and a nutty note on top. For even more flavor, toast them lightly before adding.

Recipe FAQs

Do I have to use Caputo Fioreglut flour?

For this recipe, yes. Caputo Fioreglut has a unique gluten-free wheat starch blend that gives focaccia its soft, chewy texture. Other gluten-free flours won’t rise or bake the same way. Keep in mind, this flour is safe for those with celiac disease but it is NOT safe for those with a wheat allergy.

Can I use canned pumpkin pie filling instead of pumpkin purée?

No. Pumpkin pie filling has added sugar and spices. This is a savory bread, so be sure to use 100% pure pumpkin purée.

Expert Tips

Don’t skimp on the olive oil. It might look like a lot, but the olive oil is key for crisp edges, rich flavor, and that classic focaccia texture.
Oil your hands for easier handling. Gluten-free dough is sticky by nature. Lightly coat your fingers in olive oil before spreading or dimpling the dough to keep it from clinging.
Slice with a serrated knife. A bread knife will cut cleanly through the crisp crust without squishing the soft crumb.

Storage Instructions

Gluten-free focaccia is best enjoyed the day it’s made, when the crumb is at its fluffiest and the edges are perfectly crisp. It starts to dry out after that.

Room Temperature: If you have leftovers, store in an airtight container or wrap tightly in foil for up to 1–2 days. The texture will soften after the first day and get a little dense.
Freezer: For longer storage, wrap cooled focaccia slices in plastic wrap and foil, or place in a freezer bag. Freezing in smaller portions makes it easy to reheat only what you need. Freeze for up to 2 months. Thaw at room temperature before reheating.
Reheating: Always reheat before serving to bring back some of that crisp exterior and soft, airy crumb. Reheat in a 350°F oven for 5-10 minutes to bring back some of the crisp exterior.

Stacked slices of gluten-free pumpkin focaccia on a marble board with mini pumpkins in the background.

Serving Suggestions

With soup or chili: This focaccia is perfect for dipping in my slow cooker turkey sweet potato chili, gluten-free broccoli cheddar soup, or my gluten-free beef chili.
As sandwich bread: Slice it in half horizontally and use it for turkey, chicken, or caprese sandwiches.
On a fall grazing board: Cut the pumpkin focaccia into squares and serve with cheeses, cured meats, and olives for a festive autumn appetizer. It would be fantastic on my gluten-free fall charcuterie board.
Holiday table: Add it to your Thanksgiving or Friendsgiving spread as a savory, seasonal bread option. Enjoy it warm from the pan, dipped in olive oil, with a drizzle of balsamic glaze and a sprinkle of flaky sea salt.

Get 10% off Caputo Fioreglut Flour

Caputo Fioreglut is the only flour I trust for this recipe. It’s what gives this focaccia its chewy, open crumb and crispy edges. You can grab it at Brick Oven Baker with code MEGAN for 10% off.