Gluten-Free Pumpkin Focaccia

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Close-up of gluten-free pumpkin focaccia showing its fluffy, airy crumb with golden orange color.

Every fall, I look for ways to sneak pumpkin into everything I bake — but always with balance in mind. Focaccia is no exception. I didn’t want dessert-sweet pumpkin bread here. Instead, this gluten-free pumpkin focaccia leans savory, with earthy pumpkin, herbs, and pepitas, making it perfect for cozy dinners and fall gatherings.

Since pumpkin puree is about 90% water, I couldn’t just swap it in one-for-one 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 expect from my focaccia, with a subtle earthy sweetness and that gorgeous golden color.

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 (only one rise needed!), and bake.
  • Cozy, fall flavor. Pumpkin puree adds earthy sweetness and a golden hue without making the bread taste like dessert.
  • It’s versatile. Topped with rosemary, sage, pepitas, and flaky sea salt, it’s the perfect bread for serving with soup or chili, or slicing into sandwiches.

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

Ingredients

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

  • 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. 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.
  • Yeast – Instant yeast works best here, giving a reliable rise without needing to proof it first.
  • Salt & Sugar – Salt brings out flavor, while a touch of sugar helps activate the yeast and balances the earthy pumpkin flavor.
  • Flaky Sea Salt – Sprinkled on top right before baking for crunch and that bakery-style finish.
  • Herbs (Rosemary & Sage) – Fresh herbs work best for flavor and aroma. They pair beautifully with pumpkin, giving the bread a savory, cozy fall feel.
  • Pepitas – These add crunch and a nutty note on top. For even more flavor, toast them lightly before adding.

How to Make Gluten-Free Pumpkin Focaccia

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

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Mixing bowl with pumpkin puree, water, olive oil, and gluten-free flour for pumpkin focaccia.
Whisk together the flour, yeast, sugar, and salt until evenly blended. Add pumpkin purée, warm water, and olive oil.
Mixed pumpkin focaccia dough in a stand mixer bowl with paddle attachment.
Mix for 4 minutes until you have a thick, sticky dough. It should look more like cookie dough than bread dough — resist the urge to add more flour.
Pumpkin focaccia dough placed in an oiled baking pan before spreading.
Scrape the dough into a generously oiled baking pan. The dough will be shaggy and sticky, so use oiled hands or a spatula to transfer it easily.
Pumpkin focaccia dough spread in the pan and drizzled with olive oil.
Gluten-free dough doesn’t stretch so gently press the dough into the corners of the pan. Oil your hands to keep the dough from sticking — an even layer helps it rise uniformly.
Pumpkin focaccia dough risen and fluffy in the pan before baking.
Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise until doubled in size. It should look puffy and airy, with a slight jiggle when you tap the pan. I sometimes let mine rise in an oven thats turned off but has the light on if my kitchen is too cool.
Unbaked pumpkin focaccia dough dimpled and topped with rosemary, sage, pepitas, and sea salt.
Drizzle olive oil over the surface and scatter rosemary, sage, and pepitas. Use oiled fingertips to press dimples into the dough — the olive oil should pool in the indentations. Top with some flaky sea salt.
Freshly baked gluten-free pumpkin focaccia in a pan topped with rosemary, sage, pepitas, and flaky sea salt.
Bake until the top is golden and the edges pull away from the pan. The crust should look crisp, while the center stays soft and fluffy.
Thick slice of gluten-free pumpkin focaccia highlighting its airy interior and crisp edges.
Slice and serve slightly warm or let cool to room temperature before slicing.The crumb should look airy and light, with crisp edges and plenty of herby topping in every bite.

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.
  • 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, then reheat in a 350°F oven for 5–10 minutes to revive the texture.
  • Reheating: Always reheat before serving to bring back some of that crisp exterior and soft, airy crumb.
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 — try it alongside my turkey sweet potato chili, broccoli cheddar soup, or a gluten-free beef chili.
  • As Sandwich Bread: Slice it in half horizontally and use it for turkey, roast chicken, or veggie sandwiches.
  • On a Fall Grazing Board: Cut 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.
  • Simple Snack: Enjoy it warm from the pan, dipped in olive oil, a drizzle of balsamic glaze with a sprinkle of flaky sea salt.

More gluten-free breads to try

All Breads

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Sliced gluten-free pumpkin focaccia topped with flaky sea salt, rosemary, sage, and pepitas.
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Gluten-Free Pumpkin Focaccia

This gluten-free pumpkin focaccia is soft, fluffy, and full of cozy fall flavor. Made with Caputo Fioreglut flour, pumpkin puree, fresh rosemary, sage, and pepitas, it bakes up with crisp edges and a pillowy center. Serve it warm from the pan, dip it into chili or soup, or slice it in half for the best fall sandwich bread.
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Prep Time 16 minutes
Cook Time 26 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 12 minutes
Servings 18 servings

Ingredients

  • 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour - you must use this flour – other flours will not work in this recipe
  • 12 g (4 teaspoons) instant yeast - about 4 teaspoons
  • 12.5 g (1 tablespoon) granulated sugar - 1 tablespoon
  • 12 g (2 teaspoons) kosher salt - 2 teaspoons
  • 335 g (about 1 ⅓ cups) water - warmed to 120–130°F
  • 160 g (2/3 cup) pumpkin puree - not pumpkin pie filling
  • 84 g (6 tablespoons) extra-virgin olive oil - divided — 42 g (3 tablespoons) in the dough, 28 g (2 tablespoons) for the pan, 14 g (1 tablespoon) on top
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon flaky sea salt
  • 2 tablespoons toasted pepitas

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour, 12 g (4 teaspoons) instant yeast, 12.5 g (1 tablespoon) sugar, and 12 g (2 teaspoons) kosher salt. Whisk to combine.
    Dry ingredients in a mixing bowl — gluten-free flour, yeast, sugar, and salt for pumpkin focaccia.
  • Add 335 g (1 ⅓ cups) warm water, 160 g (⅔ cup) pumpkin puree, and 42 g (3 tablespoons) olive oil.
    Mixing bowl with pumpkin puree, water, olive oil, and gluten-free flour for pumpkin focaccia.
  • Mix on medium speed for 4 minutes, until the dough is thick and sticky.
    Mixed pumpkin focaccia dough in a stand mixer bowl with paddle attachment.
  • Pour 28 g (2 tablespoons) olive oil into a 9×13-inch baking pan. Transfer the dough to the pan and, using oiled hands, gently press it into the corners.
    Pumpkin focaccia dough spread in the pan and drizzled with olive oil.
  • Cover the pan with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
    Pumpkin focaccia dough risen and fluffy in the pan before baking.
  • During the last 30 minutes of rising, preheat the oven to 425°F (220°C).
  • Once risen, drizzle the dough with the remaining 14 g (1 tablespoon) olive oil. Sprinkle evenly with 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, and 2 tablespoons pepitas. With oiled fingers, gently dimple the dough all over to press the toppings in. Finish with ½ teaspoon flaky sea salt.
    Unbaked pumpkin focaccia dough dimpled and topped with rosemary, sage, pepitas, and sea salt.
  • Bake for 23–26 minutes, or until the crust is golden brown and the sides begin to pull away from the pan.
    Freshly baked gluten-free pumpkin focaccia in a pan topped with rosemary, sage, pepitas, and flaky sea salt.
  • Let cool slightly before slicing. Serve warm or at room temperature.
    Thick slice of gluten-free pumpkin focaccia highlighting its airy interior and crisp edges.

Notes

  • Caputo Fioreglut Gluten-Free Flour contains gluten-free wheat starch and is tested to below 20 ppm gluten. It’s safe for most people with celiac disease, but not suitable for those with a wheat allergy. As someone with celiac disease, I feel comfortable using this flour. 
  • I always recommend baking by weight, especially with gluten-free flours. But for convenience, I’ve included volume measurements too.
  • This dough is very sticky — more like cookie dough than traditional bread. Resist the urge to add more flour.

Nutrition

Calories: 153kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 326mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1393IU | Vitamin C: 0.5mg | Calcium: 7mg | Iron: 0.3mg
Rectangular slices of gluten-free pumpkin focaccia sprinkled with rosemary, sage, pepitas, and sea salt.

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

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