Pumpkin–Sage Focaccia

(No-Knead, 9×13 Pan)

Savory, fragrant, and deeply autumnal, this focaccia gets its moisture and color from pumpkin purée, a hint of honey, and a sprinkle of fresh sage. It’s crisp at the edges, plush inside, and perfect with soup or as a sandwich bread.

Yield: 1 focaccia (9×13 in / 23×33 cm) • Time: 20 min hands-on, 2½–3½ hours total (or overnight option) • Difficulty: Easy

Ingredients

Component	Ingredient	US	Metric	Notes
Dough	Warm water (95–105°F)	1 cup minus 2 Tbsp	220 g	Reduced water to balance pumpkin
	Pumpkin purée (plain, canned or homemade)	¾ cup	200 g	Not pie filling
	Instant yeast	2 tsp	6 g	(or 2¼ tsp active dry; see steps)
	Honey (or sugar)	2 tsp	10 g	Optional but helps rise/browning
	Fine sea salt	2 tsp	12 g	2.4% baker’s salt
	All-purpose flour	~4 cups	500 g	Weigh for accuracy
	Extra-virgin olive oil (in dough)	3 Tbsp	36 g
Pan & Finish	Extra-virgin olive oil (pan + top)	¼ cup	40–60 g	Generous oil = crisp edges
	Fresh sage, chopped	3 Tbsp	10 g	Plus extra leaves for topping
	Garlic, very finely minced	2 cloves	10 g	Optional
	Flaky salt	1–2 tsp	to taste	For finishing
	Pepitas (pumpkin seeds), toasted	¼ cup	30 g	Optional, for crunch

Step-by-Step

1. Mix the liquids (2 min)In a large bowl, whisk water, pumpkin purée, yeast, and honey until smooth.

   • Using active dry yeast? Bloom it 5–10 min in the warm water + honey first; then whisk in pumpkin.

2. Add dry + salt (1 min)Add flour and salt. Mix with a spatula until no dry pockets remain. The dough will be very sticky and shaggy—that’s right.

3. Olive oil in (30 sec)Drizzle 3 Tbsp (36 g) olive oil over the dough and fold it in 8–10 times to coat. This helps gluten alignment and tenderness.

4. Quick folds (5 min total)For structure without kneading: every 30 minutes, perform 8–10 bowl folds (wet hand, lift an edge, fold to center). Do two rounds over the first hour.

   • Dough should become smoother and slightly bouncy.

5. Bulk rise (45–75 min)Cover and let rise warm until puffy and roughly doubled. If your kitchen is cool, allow more time.

6. Pan prep (1 min)Pour 2–3 Tbsp olive oil into a 9×13 in (23×33 cm) metal pan (or a well-oiled quarter sheet). Tilt to coat edges and corners.

7. Pan the dough (2 min)Scrape dough into the oiled pan. With oiled fingers, gently stretch toward corners. If it resists, rest 10 min, then finish stretching.

8. Top with aromatics (1 min)Sprinkle chopped sage (reserve some leaves), and garlic if using, evenly over the surface. Press lightly so they adhere.

9. Final proof (35–50 min)Cover loosely and proof until noticeably puffy; dough should jiggle when the pan is nudged.

10. Dimple + oil (1 min)Drizzle 1–2 Tbsp olive oil on top. Oil your fingertips and dimple the dough all over, pressing down to the pan without tearing.Add pepitas and a few whole sage leaves; finish with flaky salt.

11. Bake (20–28 min at 450°F / 232°C)Bake on the center rack until the top is deeply golden and edges are sizzling.

    • Check at 20 min; rotate the pan if browning unevenly.

    • Internal temp should be 200–205°F (93–96°C) for a fully set crumb.

12. Cool (10–15 min) & serve Cool in the pan 10–15 min. Slide a spatula under the corners to release. Serve warm, or cool fully for clean squares.

13. Storage Wrap at room temp up to 2 days. Refresh slices at 375°F (190°C) for 5–7 min. Freeze up to 1 month; rewarm from thawed.

Notes & Swaps

• Vegan: Use sugar instead of honey. Everything else is plant-based.

• Herb swap: Rosemary or thyme stands in well for sage.

• Cheesy version: Sprinkle ½ cup (55 g) grated Parmesan right after dimpling.

• Spice boost: Add ¼ tsp each smoked paprika & black pepper to the dough for savory depth.