The Best Pumpkin Focaccia With Caramalized Onion
This pumpkin focaccia is a twist on the classic, made with pumpkin puree and topped with sweet caramelised onions and fragrant rosemary.
About this pumpkin focaccia
The pumpkin gives the bread a great colour that deepens as it is cooked. It’s generously coated in olive oil, and while it bakes, the olive oil crisps up the outside of the dough. This gives it an almost fried-crust texture.
This is a very high-hydration dough, so it’s strengthened with stretch and folds rather than traditional kneading. When doing stretches and folds for a wet dough, always wet your hands first so the dough won’t stick to you.
Here’s what you need
Use a well-oiled baking pan or parchment to prevent sticking. I love using the 9×13 inch pan from the brand USA pan. You can find the ingredient amounts in the printable recipe card at the bottom of this post.
Method
- Start by caramalizing the onions. This is done using a low and slow method – low heat for a long time until lovely and sweet.
- Then it’s time for the dough. Mix everything together, it will be very sticky and messy,
- The dough will gather strength over time as you perform stretches and folds.
Note: To perform stretch and folds, start by wetting your hands to prevent sticking. Gently lift one side of the dough and stretch it upward, then fold it over to the opposite side. Rotate the bowl 90 degrees and repeat with the next side. Continue this process until all four sides are folded. Let the dough rest for about 30 minutes before repeating, if needed. This technique strengthens the gluten structure wand helps the dough develop elasticity and structure.
- Drizzle olive oil into a baking pan and transfer the dough. Let it rest, then stretch to fill the pan. Dimple the dough with oiled fingers and add caramelized onions, rosemary, and flaky salt.
- Bake in a hot oven until deeply browned and puffed.
Tips
- Press toasted pumpkin seeds, sunflower seeds, or walnuts in the dough for added crunch.
- Arrange thinly sliced potato rounds over the dough before adding the caramelized onions and rosemary.
More Pumpkin Recipes
Pumpkin Focaccia with Caramalized Onions
Ingredients
- 2 large yellow onions
- 360 g water lukewarm
- 2 tsp instant yeast or active dry yeast
- 560 g all-purpose flour
- 160 g pumpkin puree
- 1 ½ teaspoon fine salt
- 5-6 Tablespoons extra-virgin olive oil divided
- 2-3 sprigs fresh rosemary
- Flaky salt for topping
Instructions
- Slice the two onions thinly and cook them over medium heat in a pan with 1 tablespoon of olive oil until soft and golden brown, about 30 minutes, stirring occasionally. Set aside to cool. 2 large yellow onions
- In a large bowl, combine instant or active dry yeast and lukewarm water. If using active dry yeast, let it dissolve in the lukewarm water for 5 minutes first. 360 g water, 2 tsp instant yeast
- Add flour, pumpkin puree and salt. Mix with a wooden spoon or spatula to create a shaggy, very wet dough. Let the dough rest for 15 minutes. 560 g all-purpose flour, 160 g pumpkin puree, 1 ½ teaspoon fine salt
- After resting, perform 3-4 sets of stretches and folds over the next hour, one set every 15 minutes. To do a stretch and fold, wet your hands well with water, then grab one side of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat on all sides. The dough will become smoother and stronger with each set.
- Drizzle 2-3 tablespoons of olive oil into a 9×13-inch baking pan. Transfer the dough into the oiled pan. Let it rest for 5-10 minutes, then use oiled fingers to gently stretch the dough to fill the pan. If the dough resists, give it a few minutes to relax and try again.
- Let the dough rise in a warm place for about 1 hour, or until it doubles in size and jiggles when you shake the pan. While the dough rises, preheat your oven to 450°F (230°C).
- Once the dough has risen, drizzle a bit more olive oil over the surface. Use oiled fingers to create deep dimples all over the top of the dough.
- Spread the caramelised onions over the dough, pressing them into the dough lightly. Strip the rosemary needles from the stems and press these into the dough. Sprinkle the top with flaky salt.Bake the focaccia for 25-30 minutes until it’s puffed up, deep golden brown, and the edges pull away from the pan. Let the focaccia cool in the pan for 3-4 minutes, then carefully remove it and transfer to a wire rack to cool further before serving. 2-3 sprigs fresh rosemary, Flaky salt for topping
