Pumpkin Focaccia Recipe (Gluten-Free, Soft & Flavorful)

Close-up of gluten-free pumpkin focaccia showing its fluffy, airy crumb with golden orange color.

Every autumn I like to fold pumpkin into savory baked goods, and this gluten-free pumpkin focaccia is a favorite. This is not a sweet quick bread — the pumpkin adds a subtle earthy sweetness, beautiful golden color, and tender crumb while herbs, pepitas, and flaky salt keep the flavor firmly savory. It’s ideal alongside soups, on a fall grazing board, or sliced for sandwiches.

Because pumpkin purée is mostly water, I adjusted the liquid in my base focaccia formula rather than swapping pumpkin in one-to-one. That balance preserves the soft, airy texture you expect from focaccia while letting the pumpkin shine.

Why you’ll love this recipe

Gluten-free but true focaccia texture. Developed with Caputo Fioreglut flour for a soft, chewy interior and crisp edges.
Easy method. No kneading required — just mix, spread, rise once, and bake.
Seasonal, savory flavor. Pumpkin adds color and a mild, earthy sweetness without turning this into a dessert.
Versatile toppings. Rosemary, sage, pepitas, and flaky sea salt pair well with soups, sandwiches, and holiday spreads.

Searching for more gluten-free focaccia ideas? Check other variations like focaccia pizza, Chicago hot dog focaccia, or a blueberry crumble focaccia.

Ingredients

Ingredient notes

Caputo Fioreglut Gluten-Free Flour – This recipe was developed and tested with this specific blend. It yields the best texture; other blends won’t perform the same. Note: it contains gluten-free wheat starch and is not suitable for someone with a wheat allergy, though it is tested to be safe for many with celiac disease.
Pumpkin purée – Use 100% pumpkin purée (not pumpkin pie filling). Because purée is about 90% water, the recipe reduces other liquid and adds the purée to maintain proper hydration.
Olive oil – Important for flavor and the crisp bottom crust. Use the amounts listed; don’t skimp.
Instant yeast – Works reliably here and doesn’t need preproofing.
Herbs & pepitas – Fresh rosemary and sage give aroma and savory depth; pepitas add crunch. Lightly toasting pepitas boosts their flavor.

How to make gluten-free pumpkin focaccia

Tip: Gluten-free focaccia dough behaves like a thick batter rather than stretchy wheat dough. Use oiled hands or a spatula to spread it into the pan.

Mixing bowl with pumpkin puree, water, olive oil, and gluten-free flour for pumpkin focaccia. — *Whisk dry ingredients, then add pumpkin, warm water, and olive oil.*

Mixed pumpkin focaccia dough in a stand mixer bowl with paddle attachment. — *Mix about 4 minutes until a thick, sticky dough forms. It will seem more like cookie dough than traditional bread dough — resist adding extra flour.*

Pumpkin focaccia dough placed in an oiled baking pan before spreading. — *Scrape the sticky dough into a well-oiled pan; use oiled hands or a spatula to transfer it.*

Pumpkin focaccia dough spread in the pan and drizzled with olive oil. — *Gently press the dough into the corners with oiled hands; an even layer helps it rise uniformly.*

Pumpkin focaccia dough risen and fluffy in the pan before baking. — *Cover and let the dough rise until doubled — puffy and slightly jiggly when tapped.*

Unbaked pumpkin focaccia dough dimpled and topped with rosemary, sage, pepitas, and sea salt. — *Drizzle oil, scatter herbs and pepitas, press dimples with oiled fingertips, and finish with flaky sea salt.*

Freshly baked gluten-free pumpkin focaccia in a pan topped with rosemary, sage, pepitas, and flaky sea salt. — *Bake until golden and the edges pull away from the pan; crust should be crisp while the center stays soft.*

Thick slice of gluten-free pumpkin focaccia highlighting its airy interior and crisp edges. — *Slice and serve warm or cooled to room temperature — the crumb should be airy and light.*

Recipe FAQs

Do I have to use Caputo Fioreglut flour?

Yes — this focaccia was formulated for that specific flour. It contains a gluten-free wheat starch that produces the soft chew and rise expected in focaccia. Other blends are unlikely to yield the same result. Remember it’s not suitable for those with a wheat allergy.

Can I use canned pumpkin pie filling instead of purée?

No. Pumpkin pie filling contains sugar and spices; use plain pumpkin purée for a savory loaf.

Expert tips

Don’t skimp on olive oil. It creates the classic focaccia crust and flavor.
Oil your hands. The dough is sticky; coating your fingers in oil makes spreading and dimpling easy.
Slice with a serrated knife. This preserves the airy crumb while cutting through the crisp crust.

Storage instructions

Focaccia is best the day it’s baked when crust and crumb are at their peak. It will soften after that.

Room temperature: Store in an airtight container or tightly wrapped for 1–2 days.
Freezer: Wrap cooled slices and freeze up to 2 months. Thaw, then reheat in a 350°F oven for 5–10 minutes to revive texture.
Reheating: Warm in the oven to restore a crisp exterior and soft interior.

Serving suggestions

Serve with soups or chili for dipping.
Slice horizontally for sandwiches with turkey, roast chicken, or roasted vegetables.
Cut into squares for a fall grazing board with cheeses and cured meats.
Add to a holiday table as a seasonal, savory bread option.
Enjoy warm from the pan with olive oil or a splash of balsamic glaze.

Recipe card

Gluten-Free Pumpkin Focaccia

This gluten-free pumpkin focaccia bakes up soft and fluffy with crisp edges. It’s made with Caputo Fioreglut flour, pumpkin purée, fresh rosemary and sage, and toasted pepitas.

Ingredients

520 g (4 cups) Caputo Fioreglut Gluten-Free Flour — use this flour for best results
12 g (4 tsp) instant yeast
12.5 g (1 tbsp) granulated sugar
12 g (2 tsp) kosher salt
335 g (about 1 1/3 cups) warm water (120–130°F)
160 g (2/3 cup) pumpkin purée (not pie filling)
84 g (6 tbsp) extra-virgin olive oil, divided — 42 g (3 tbsp) in dough, 28 g (2 tbsp) for pan, 14 g (1 tbsp) on top
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/2 tsp flaky sea salt
2 tbsp toasted pepitas

Instructions

In a stand mixer fitted with the paddle, whisk together the flour, yeast, sugar, and salt.
Add the warm water, pumpkin purée, and 42 g (3 tbsp) olive oil. Mix on medium speed for 4 minutes until the dough is thick and sticky.
Pour 28 g (2 tbsp) olive oil into a 9×13-inch baking pan. Scrape the dough into the pan and, using oiled hands, gently press it into the corners.
Cover and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
During the last 30 minutes of rising, preheat the oven to 425°F (220°C).
Once risen, drizzle the remaining 14 g (1 tbsp) olive oil over the top. Evenly sprinkle the rosemary, sage, and pepitas. Use oiled fingertips to dimple the dough and press the toppings in. Finish with flaky sea salt.
Bake 23–26 minutes until golden and the edges pull away from the pan.
Let cool slightly before slicing. Serve warm or at room temperature.

Notes

Caputo Fioreglut contains gluten-free wheat starch and is tested below 20 ppm gluten. It’s suitable for many people with celiac disease but not for those with a wheat allergy.
Baking by weight improves consistency, especially with gluten-free flours; volume measures are included for convenience.
The dough will be very sticky — more like cookie dough than wheat bread. Avoid adding extra flour.

Nutrition (per serving)

Calories: 153 | Carbohydrates: 25 g | Protein: 2 g | Fat: 5 g | Sodium: 326 mg