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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

For the Gluten-Free Focaccia Dough:

  • 520 g Caputo Fioreglut Gluten-Free Flour - You must use this flour! Other flours will not work in this recipe.
  • 12 g instant yeast - about 4 teaspoons
  • 12.5 g granulated sugar - about 1 tablespoon
  • 12 g kosher salt - about 2 teaspoons
  • 335 g water - about 1⅓ cups, warmed to 120–130°F
  • 160 g pumpkin puree - about ⅔, don't use pumpkin pie filling
  • 42 g extra-virgin olive oil - for the dough, 3 tablespoons

For the Pan:

  • 28 g extra-virgin olive oil - for oiling the pan, 2 tablespoons

For Topping:

  • 14 g extra-virgin olive oil - for topping, 1 tablespoon
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons toasted pepitas
  • ½ teaspoon flaky sea salt

**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 Caputo Fioreglut Gluten-Free Flour, 12 g instant yeast, 12.5 g granulated sugar, and 12 g kosher salt. Whisk to combine.
    Dry ingredients in a mixing bowl — gluten-free flour, yeast, sugar, and salt for pumpkin focaccia.
  • Add 335 g water, 160 g pumpkin puree, and 42 g extra-virgin 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 extra-virgin 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 114 g extra-virgin olive oil. Sprinkle evenly with 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh sage, and 2 tablespoons toasted 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. All volume measurements are approximated.
  • 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
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