Pumpkin Focaccia Recipe (Vegan)

Pumpkin Focaccia Recipe (Vegan) Recipe

By Earth of Maria

🔪Prep Time: 45 mins

👩‍🍳Cook Time: 25 mins


▢ 1 lb pumpkin, around 1/2 a medium pumpkin – choose a sweet pumpkin variety for this recipe

▢ 5 tbsp olive oil

▢ 5 cups flour

▢ 2 tbsp yeast

▢ 1 tsp salt, plus more for garnishing

▢ 2 cups water

▢ 2 tbsp maple syrup

▢ 1/2 large yellow bell pepper, sliced

▢ 1/2 large red bell pepper, sliced

▢ 1 large red onion, sliced

▢ 1/2 cup mushrooms, sliced

▢ 1/2 cup zucchini , sliced

▢ fresh chives, small bunch

▢ 1 tbsp dried thyme


1Cut 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.

2Drizzle 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.

3Transfer it to a blender or food processor and blend until a purée forms.

4Mix 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.

5Transfer 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.

6Drizzle 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.

7Preheat the oven to 180 degrees C/350 F.

8Arrange the bell peppers, red onion, mushrooms, zucchini and fresh chives on the focaccia. Sprinkle with sea salt and dried thyme.

9Bake for 22-25 minutes, until crispy on the outside and golden brown.

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