Name: Pumpkin focaccia with smoky chilli oil
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8-10
Ingredients: 4 cups (600g) plain flour; 1 tsp table salt; 1 x 7g sachet yeast; 2 cups (500ml) lukewarm water; ⅓ cup (80ml) extra virgin olive oil; 1 x 600g butternut pumpkin, cut into thin wedges, seeds removed; 1 tsp smoked paprika; ½ tsp chilli flakes; 1 tsp garlic powder

Pumpkin focaccia with smoky chilli oil

Airy pumpkin focaccia topped with smoky chilli oil and salt.

Skip to Recipe

Serves 8-10

Prep

15M

Cook

Total

1H 15M

Golden, dimpled and deliciously savoury, this pumpkin focaccia is the kind of bake that makes the kitchen smell incredible. The no-knead dough rests overnight, developing a light, airy crumb, before being topped with sweet roasted butternut pumpkin and brushed with smoky chilli oil. As it bakes, the edges turn crisp and burnished, while the pumpkin sinks into the soft bread, adding colour and natural sweetness. Serve it warm from the oven, scattered with salt, or slice it for antipasto boards, lunches or casual entertaining. Simple ingredients, bold flavour and very little effort make this pumpkin focaccia a standout.

Roasted pumpkin soup with 3 toppings

Potato, squash and pumpkin gratin in cast iron pan on serving board with white wine

Potato, squash & pumpkin gratin

Pumpkin & artichoke bread

Ingredients

4 cups (600g) plain flour

1 tsp table salt

1 x 7g sachet yeast

2 cups (500ml) lukewarm water

⅓ cup (80ml) extra virgin olive oil

1 x 600g butternut pumpkin, cut into thin wedges, seeds removed

1 tsp smoked paprika

½ tsp chilli flakes

1 tsp garlic powder

Method

In a large bowl, combine flour, salt and yeast and whisk to combine. Add water and mix well to create a sticky dough. Cover tightly with cling film and refrigerate for at least 12 hours.

Line the base of a lightly greased 22cm x 32cm (base measurement) baking tray with non-stick baking paper. Rub the baking paper and sides of the tray with 1 tablespoon of oil.

Place the dough into the tray and gently press it into a flat rectangle.

Cover with greased cling film, set aside at room temperature for up to 3 hours, or until dough has filled the tray.

Preheat oven to 220°C (200°C fan-forced). Place the pumpkin wedges on a large baking tray lined with non-stick baking paper. Drizzle with 1 tablespoon of oil. Season with salt and pepper. Roast for 20 minutes, or until just tender and caramelised.

Mix remaining oil with smoked paprika, chilli flakes and garlic powder.

Dimple the dough with lightly oiled fingers. Press the pumpkin into the dough. Brush with chilli oil. Place in the oven and bake for 35–40 minutes, or until golden. Sprinkle with salt to serve.

Tip Serve this focaccia warm out of the oven, or sliced and served with cheese and cured meats.

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

Instagram