No-Knead Pumpkin Rosemary Focaccia Recipe

No-Knead Pumpkin Rosemary Focaccia recipe is a cozy seasonal favorite that turns everyday ingredients into something worth sharing. Pumpkin puree keeps the crumb soft while olive oil helps the crust turn golden. This no-knead pumpkin rosemary focaccia works beside soup, as sandwich bread, or as a shareable fall appetizer.

Recipe at a Glance

Prep: 15 min active + 2 hr rise  |  Cook: 25 min  |  Total: 2 hr 40 min  |  Yield: 12 squares  |  Category: Bread

Why You’ll Love This No-Knead Pumpkin Rosemary Focaccia

• Approachable ingredients and clear, repeatable steps.
• Comforting fall flavors and a visually appealing finished dish.
• Flexible enough for casual meals, gatherings or planned leftovers.

Ingredients

• 1 cup pumpkin puree
• 3 cups all-purpose flour
• 2 tsp instant yeast
• 1 tsp fine salt
• 1 tbsp honey
• 1 cup warm water
• 3 tbsp olive oil, divided
• 2 sprigs fresh rosemary
• 1 tsp flaky salt

How to Make No-Knead Pumpkin Rosemary Focaccia

1. Stir pumpkin, warm water, honey and yeast in a large bowl.
2. Add flour and fine salt; mix until a sticky shaggy dough forms. Cover and rest 90 minutes.
3. Oil a 9-by-13-inch pan with 1 tablespoon olive oil. Transfer dough, fold edges toward center and rest 30 minutes.
4. Gently stretch dough to fill pan; let puff 20 minutes while oven heats to 425°F.
5. Dimple dough with oiled fingertips; drizzle remaining oil and scatter rosemary and flaky salt.
6. Bake 22–27 minutes until deeply golden; cool 10 minutes before slicing.

Tips for the Best Results

• Use plain pumpkin puree, not sweetened pie filling.
• Sticky dough is normal; resist adding lots of flour.
• For a crisp bottom, preheat the metal pan briefly before oiling only if safe to handle.

Easy Variations

• Top with thin red onion or roasted garlic.
• Swap rosemary for thyme.
• Finish with grated Parmesan in the final five minutes.

Storage and Reheating

Keep tightly wrapped at room temperature for one day, or refrigerate up to three days. Freeze individual squares up to two months. Reheat in a 350°F oven.

Frequently Asked Questions

Can I make the dough overnight?

Yes. Cover and refrigerate after mixing for up to 12 hours, then let it warm and rise before panning.

Serving Suggestions

Serve fresh for the best texture and flavor. For gatherings, arrange individual portions on a platter with a simple seasonal garnish. If making ahead, keep toppings or glaze separate until serving whenever practical. Taste and adjust seasoning or sweetness to your preference before bringing the dish to the table.

No-Knead Pumpkin Rosemary Focaccia

Pumpkin puree keeps the crumb soft while olive oil helps the crust turn golden. This no-knead pumpkin rosemary focaccia works beside soup, as sandwich bread, or as a shareable fall appetizer.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 15 minutes mins

Cook Time 25 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup pumpkin puree;
• 3 cups all-purpose flour;
• 2 tsp instant yeast;
• 1 tsp fine salt;
• 1 tbsp honey;
• 1 cup warm water;
• 3 tbsp olive oil divided;
• 2 sprigs fresh rosemary;
• 1 tsp flaky salt

Equipment

• Mixing bowls, measuring cups, suitable baking or cooking pa

Method

 

1. Step 1: Stir pumpkin, warm water, honey and yeast in a large bowl.
2. Step 2: Add flour and fine salt; mix until a sticky shaggy dough forms. Cover and rest 90 minutes.
3. Step 3: Oil a 9-by-13-inch pan with 1 tablespoon olive oil. Transfer dough, fold edges toward center and rest 30 minutes.
4. Step 4: Gently stretch dough to fill pan; let puff 20 minutes while oven heats to 425°F.
5. Step 5: Dimple dough with oiled fingertips; drizzle remaining oil and scatter rosemary and flaky salt.
6. Step 6: Bake 22–27 minutes until deeply golden; cool 10 minutes before slicing.

Notes

Use plain pumpkin puree, not sweetened pie filling.; Sticky dough is normal; resist adding lots of flour.; For a crisp bottom, preheat the metal pan briefly before oiling only if safe to handle.