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.
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.
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.
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