Focaccia is a classic Italian flatbread, known for its soft, airy crumb, crisp edges, and generous use of olive oil.
This version enriches the dough with oven-roasted pumpkin and Parmigiano Reggiano cheese which add natural sweetness, moisture, and depth of flavour. Baked in a small springform tin (20 cm – 8-inch) , the focaccia turns out thick, tender, and almost cake-like, while still keeping the characteristic focaccia texture.

Pumpkin, Flour and Hydration Explained

Pumpkin is approximately 85–90% water.
Using 130 g of roasted pumpkin purée with 300 g of flour means the pumpkin alone contributes about 110–115 g of water, or roughly 37–38% hydration.

Because of this:

  • Only a small amount of added water is needed

  • The dough remains soft and moist without becoming sticky

  • Roasting the pumpkin in the oven is ideal, as it reduces excess moisture and concentrates flavor

Flour note:
Italian type 1 flour is a lightly refined wheat flour with more bran and flavour than all-purpose flour.
If it’s not available, you can substitute:

  • All-purpose flour, or

  • 80% all-purpose flour + 20% whole wheat flour

Serves 4, Prep time 30 minutes + Rising time: 3–3½ hours, Cook time 25-30 mins

  • 300 g wheat flour (Italian type 1, or all-purpose — see note above)

  • 130 g pumpkin purée (pumpkin roasted in the oven, then scooped and mashed)

  • 40–50 g finely grated Parmigiano cheese

  • 7 g fine salt

  • 5 g fresh yeast (or 2 g instant dry yeast)

  • 40–50 g water (start with 40 g and adjust as needed)

  • 25 g extra virgin olive oil + Extra olive oil for the pan and topping

  • Coarse salt or fresh thyme or rosemary, to taste

Method

1. Cut the pumpkin into wedges and roast at 190°C / 375°F / Gas 5, until very soft. Let it cool slightly, then scoop out the flesh and mash until smooth. The purée should be thick, not watery.

2. Lightly oil a 20 cm (8-inch) springform tin and line the base with baking paper.

3. Dissolve the yeast in 40 g of water.
In a bowl, combine the flour, pumpkin purée, and Parmigiano grated cheese.
Add the yeast mixture and mix until no dry flour remains.

4. Add the salt and olive oil. Knead until the dough is smooth, elastic, and soft.
Add more water only if the dough feels stiff.

5. Cover and let rest for 15 minutes.
Perform one or two gentle stretch-and-folds.

6. Cover with a dry kitchen cloth and let rise at room temperature or in the oven with light on until doubled in volume, about 2–3 hours.

7. Transfer the dough to the prepared tin and gently spread it out. No rolling-pin needed. 
Cover and let rise again for 30–4o mins until puffy.

8. Drizzle generously with olive oil and gently dimple the surface with your oiled fingertips.
Sprinkle with coarse salt or rosemary or fresh thyme, if using.


Bake at 210–220°C (410–430°F, Gas 6) for 25–30 minutes, until deeply golden.


9. Let cool slightly, remove from the tin, and finish with a final drizzle of olive oil.

 

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