• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegan Recipes » Vegan Bread

    Pumpkin Focaccia Recipe (Vegan)

    Published: Sep 14, 2021 · by Nicole · Updated: Sep 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    pumpkin focaccia

    This vegan pumpkin focaccia is the perfect homemade bread for Fall! It’s crunchy on the outside, soft and pillowy on the inside, with a delicious sweetness from the pumpkin. Undetectably dairy-free and eggless too!

    Pumpkin focaccia recipe vegan
    Jump to:
    • How to make vegan pumpkin focaccia
    • Recipe Tips & Substitutions
    • How to store and freeze pumpkin focaccia
    • More vegan bread recipes
    • Recipe
    • Comments

    Say hello to your new favorite homemade bread recipe! More specifically, vegan pumpkin focaccia.

    My freezer is currently packed full of this deliciousness and I can’t stop eating it. And I don’t plan on stopping for as long as pumpkin season is around!

    Piece of pumpkin focaccia on a plate

    Focaccia is the perfect bread to make if you’re new to baking. It doesn’t require any fancy techniques or ingredients.

    The hardest part of the process is probably waiting for it to rise. But, the patience pays off when you get to dig into a huge slice of pillowy deliciousness.

    And of course, it will make your kitchen smell amazing.

    Pumpkin focaccia on a baking tray

    The addition of pumpkin purée to this vegan focaccia is what makes it extra special. I made pumpkin purée from scratch using roasted pumpkin, but the canned variety also works. 

    The resulting flavor is subtly sweet, going perfectly well with the earthiness of the olive oil and the savory veggies. Add a pinch of flaky salt, and the result is out of this world!

    Vegan focaccia with pumpkin and vegetables

    How to make vegan pumpkin focaccia

    Make the pumpkin purée

    Pumpkin purée is very easy to make from fresh pumpkin. Start by preheating the oven to 180 degrees C/350 F.

    Pumpkin on a baking tray
    Pumpkin chunks

    Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again.

    You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.

    Drizzle the pumpkin with olive oil and bake in the preheated oven for 20-25 minutes, until fully softened.

    Next, transfer it to a blender or food processor and blend until a purée forms.

    Make the pumpkin focaccia dough

    Mix together the flour, salt and yeast. In a different bowl, combine water, the pumpkin purée, and maple syrup.

    Then, add the wet ingredients to the dry and mix until thoroughly combined. At the end, mix in the olive oil.

    Dry ingredients for focaccia bread
    Homemade pumpkin purée

    Now, transfer the dough to a large baking tray lined with parchment paper, and stretch into a large rectangle.

    Cover with cling film and allow to rise at room temperature for 3-4 hours, until roughly doubled in size.

    Ingredients for pumpkin focaccia in a mixing bowl
    Focaccia dough

    Dimple and allow to rise again

    Drizzle more olive oil on the focaccia and dimple the dough using your fingers by pressing them almost all the way through.

    Allow to rise for 10-15 minutes more. In the meantime, preheat the oven to 180 degrees C/350 F.

    Focaccia dough on a baking tray
    Focaccia dough with olive oil on a baking tray

    Dimple and bake

    Now the fun part - decorating the focaccia! Arrange the bell peppers, red onion, mushrooms, zucchini and fresh chives on the focaccia.

    Sprinkle with sea salt and dried thyme, then bake for 22-25 minutes, until crispy on the outside and golden brown.

    Vegan focaccia dough with vegetables

    Recipe Tips & Substitutions

    Focaccia bread with pumpkin on a baking tray

    If you want, you can use canned pumpkin (although roasting it from scratch yields the best flavor). Around 10 oz is required for the full focaccia bread.

    Be patient with it! If you want, you can even leave it to rise overnight, or while you're at work.

    Add any other vegetables of your choice as a topping. You can even use extra roasted pumpkin - this is a great opportunity to use your imagination!

    As for all baking recipes, I would recommend weighing the ingredients, as this will achieve the best and most accurate result.

    Slice of focaccia on a plate

    How to store and freeze pumpkin focaccia

    This vegan focaccia can be stored in the fridge, covered, for up to 3 days.

    Vegan focaccia with vegetables

    To freeze focaccia, cut it into portions, then arrange on a baking tray and freeze for an hour. Next, transfer them to freezer-friendly zip lock bags.

    To reheat, firstly allow to thaw at room temperature for an hour. After that, reheat in the oven at 180 degrees C/350 degrees F for 10 minutes.

    More vegan bread recipes

    If you love this pumpkin focaccia, check out these other delicious bread recipes:

    • Olive oil skillet bread is a must-try!
    • Cinnamon bagels are perfect for breakfast.
    • Zucchini bread is easy and delicious.
    • Focaccia with tomatoes is a favorite of mine.
    • Savory cornbread is a perfect side dish.
    Pumpkin focaccia with vegetables

    If you give this pumpkin focaccia a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating! I love hearing from you.

    Recipe

    Pumpkin Focaccia Recipe

    This vegan pumpkin focaccia is the perfect homemade bread for Fall! It’s crunchy on the outside, soft on the inside, and packed with sweet and savory pumpkin flavor.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 45 minutes minutes
    Cook Time: 25 minutes minutes
    Proofing time: 4 hours hours 15 minutes minutes
    Total Time: 5 hours hours 25 minutes minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: bell peppers, chives, Dough, earth of maria, Flour, Maple syrup, move completed, Mushrooms, Olive oil, Pumpkin, red onion, zucchini
    Servings: 8 servings
    Calories: 409kcal
    Author: Oh My Veggies

    Equipment

    • Baking tray
    • Conventional oven
    • Blender or food processor
    • Mixing bowl x 2
    • Cling film

    Ingredients

    • 1 lb pumpkin around ½ a medium pumpkin - choose a sweet pumpkin variety for this recipe
    • 5 tbsp olive oil
    • 5 cups flour
    • 2 tbsp yeast
    • 1 tsp salt plus more for garnishing
    • 2 cups water
    • 2 tbsp maple syrup
    • ½ large yellow bell pepper sliced
    • ½ large red bell pepper sliced
    • 1 large red onion sliced
    • ½ cup mushrooms sliced
    • ½ cup zucchini sliced
    • fresh chives small bunch
    • 1 tbsp dried thyme
    US Customary - Metric

    Instructions

    • Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
      1 lb pumpkin
    • Drizzle the pumpkin with 1 tbsp olive oil and bake in the preheated oven for 20-25 minutes at 180 degrees C/350 F, until fully softened.
      5 tbsp olive oil
    • Transfer it to a blender or food processor and blend until a purée forms.
    • Mix together the flour, salt and yeast. In a different bowl, combine water, the pumpkin purée, and maple syrup. Then, add the wet ingredients to the dry and mix until thoroughly combined. At the end, mix in 2 tbsp olive oil.
      5 cups flour, 2 tbsp yeast, 1 tsp salt, 2 cups water, 2 tbsp maple syrup, 5 tbsp olive oil
    • Transfer the dough to a large baking tray lined with parchment paper, and stretch into a large rectangle. Cover with cling film and allow to rise at room temperature for 3-4 hours, until roughly doubled in size.
    • Drizzle 2 tbsp more olive oil on the focaccia and dimple the dough using your fingers by pressing them almost all the way through. Allow to rise for 10-15 minutes more.
      5 tbsp olive oil
    • Preheat the oven to 180 degrees C/350 F.
    • Arrange the bell peppers, red onion, mushrooms, zucchini and fresh chives on the focaccia. Sprinkle with sea salt and dried thyme.
      ½ large yellow bell pepper, ½ large red bell pepper, ½ cup mushrooms, ½ cup zucchini, 1 tbsp dried thyme, fresh chives
    • Bake for 22-25 minutes, until crispy on the outside and golden brown.

    Nutrition

    Calories: 409kcalCarbohydrates: 70gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 299mgPotassium: 407mgFiber: 4gSugar: 6gVitamin A: 5206IUVitamin C: 42mgCalcium: 47mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    Pin this for later
    « Olive Oil Skillet Bread (Vegan)
    Vegan Pumpkin Bars »

    Earth of Maria, Vegan Baking, Vegan Bread, Vegan Main Dishes, Vegan Recipes, Vegan Side Dishes, Vegan Snacks, Vegetarian Main Dishes, Vegetarian Recipes Bell pepper, Dough, Flour, maple syrup, mushrooms, olive oil, pumpkin, Red onion, zucchini

    Reader Interactions

    Comments

    1. Janene says

      May 13, 2024 at 1:31 am

      5 stars
      This looks yummy.

      Reply
    5 from 4 votes (3 ratings without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.