Pumpkin Focaccia

Oct 01, 2025 • Erin McNaught

This pumpkin focaccia is a fall-friendly, pellet-grill bake that gives you two pans from one dough—one sweet, one savory. Pumpkin purée keeps the crumb moist and tender while a pinch of turmeric boosts that golden hue. We bloom the yeast, mix by hand, then build gluten with three quick bowl folds before an overnight cold proof for deeper flavor and that signature jiggly wobble. After dimpling and brushing with olive oil, choose your finish: brown-sugar–vanilla with hazelnuts and smoked flake salt, or garlic-rosemary butter with flaky salt and late-added pepitas so they toast, not burn. Bake on the top rack of the Yoder Smokers YS640s (or in a 400°F oven) until the center reads 185–200°F, then cool on a rack to keep the bottom crisp. Expect crackly, fried-in-oil edges and an airy, custardy interior that slices beautifully for snacking, cheese boards, or—our favorite—leftover turkey sandwiches. Just remember: caramelized sugar runs hot, so give the sweet pan a minute before you dive in.

What You’ll Love About This Recipe

Sweet & Savory, One Dough

Custardy crumb with crisp, fried-in-oil edges from cast iron.
Flexible schedule: overnight cold proof (up to 3 days) for flavor.
Two finishes: brown sugar–hazelnut with smoked salt, or garlic-rosemary butter with pepitas.
Pellet-grill bake on the YS640s for gentle, even heat (oven-friendly, too).
Three bowl folds = strong gluten and that satisfying focaccia wobble.

Easy Pumpkin Focaccia on the YS640s • Sweet & Savory Pumpkin Focaccia

Chef Erin McNaught

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

16

Prep Time

2 hours

Cook Time

35-45 minutes

Calories

218

Moist, golden pumpkin focaccia on a YS640s. Two finishes—sweet hazelnut or garlic-rosemary. Cold proof for flavor, crisp edges, airy crumb.

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Ingredients

Dough

350 g lukewarm water
2 tsp active dry yeast (or Caputo Dry Yeast)
1 (425 g / 15 oz) can pumpkin purée
2 tbsp extra-virgin olive oil, plus more for greasing and brushing
3 tbsp maple syrup, honey, or sugar
800 g bread flour (or Caputo “00” Pizzeria Flour), plus more as needed
10 g kosher salt (e.g., Jacobsen Pure Kosher Sea Salt)
1 tsp ground turmeric, optional (for color)

Savory Topping

½ cup melted butter
2 cloves garlic, microplaned
2 tbsp dried rosemary
Freshly ground black pepper
Flaky finishing salt, to taste (e.g., Noble Saltworks Oak Smoked Flaked Salt)
¼–⅓ cup pepitas (add late in bake)

Sweet Topping

½ cup brown sugar
½ cup John Henry’s Pecan Rub
½ cup chopped hazelnuts
1 tbsp Noble Saltworks Oak Smoked Salt
1 tsp vanilla extract

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Directions

Bloom the yeast in lukewarm water until it wakes up and bubbles. Whisk in pumpkin purée, olive oil, maple (or sugar), and optional turmeric. In a separate bowl, combine flour and salt. Pour dries into wets (bread dough plays nice either way) and mix with an open hand until a shaggy dough forms—no dry pockets.
Turn dough onto a lightly oiled surface and knead just until smoother. Oil a large bowl, add the dough, oil the top, cover, and rest 30–60 minutes at room temp until puffed.
Do three bowl folds to build gluten: with oiled hands, lift one side straight up so the ends tuck under, rotate 90°, repeat; that’s one fold. Rest 15 minutes; fold again. Rest 15; fold a third time. Dough should feel elastic with that “jiggly wobble.”
Cold-proof for flavor and scheduling: cover and refrigerate overnight (up to 3 days). This slow rise deepens color and taste while strengthening structure.
Line and oil two 12" cast-iron pans with parchment (oil under and over the paper so the edges fry to gold). Oil your hands, divide dough in half, and gently stretch each piece to fit a pan. Dimple thoroughly with fingertips, then brush with more olive oil. Proof until notably puffy and wobbly.
Heat the grill/oven to 400°F (205°C). For the sweet pan, lightly brush with oil first so sugar sticks and caramelizes without drying the crumb, then top with brown sugar, pecan rub, and hazelnuts; finish with a pinch of smoked flake salt. For the savory pan, combine melted butter, microplaned garlic, dried rosemary, and pepper; brush generously and finish with flaky salt. (Pepitas go on late so they toast without burning.)
Bake 35–45 minutes, rotating if needed; tent with foil if the top colors too fast. Add pepitas to the savory pan during the last 5–10 minutes so they toast. Temp the center to 185–200°F; this dough is moist, so the higher end is fine. Carefully lift from pans and cool on a wire rack to keep bottoms crisp. Caution: melted sugar is extremely hot—give the sweet pan a few minutes before slicing. Slice warm; it’s stellar for

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Recipe Note

FAQ & Highlights

Recipe FAQ

Can I bake this indoors if I don’t have a pellet grill?: Yes—use a 400°F oven. Cast iron still gives those fried, crispy edges.
Why cold proof overnight?: Slow fermentation builds gluten, deepens flavor, and gives flexible timing (up to 3 days in the fridge).
Do I have to use turmeric?: No. It’s mainly for color; the pumpkin and olive oil carry the flavor.
When do pepitas go on?: In the last 5–10 minutes so they toast without burning (pepitas are high in fat).
What internal temperature is “done” for focaccia?: Target 185–200°F in the center. This dough is moist, so the higher end is fine.
Any safety tips for the sweet pan?: Caramelized sugar is extremely hot—cool on a rack before slicing to avoid burns.

Recipe Highlights & Insights

Three quick bowl folds build strong gluten without intensive kneading.
Oil under and over parchment encourages edge “fry” and deep golden color.
Dimpling + olive oil creates crispy pockets across the surface.
Two finishes: brown sugar–hazelnut with smoked flake salt, or garlic–rosemary butter with a late pepita finish.
Pellet-grill bake (top rack, 400°F) delivers gentle, even heat and a custardy crumb.