Pumpkin Seed and Rosemary Focaccia: A Hearth-Baked Taste of Autumn

The wind howled a mournful song through the golden leaves clinging precariously to the ancient maple outside my kitchen window. It was one of those days where the warmth of the sun felt distant, and the air held a promise of frost. The garden, once bursting with summer's abundance, was now yielding its final treasures: a handful of fragrant rosemary sprigs, the last of the pumpkins, and a generous bounty of pumpkin seeds. I knew exactly what this crisp autumn day called for: a comforting afternoon spent baking, filling the house with the warm, earthy aroma of pumpkin seed and rosemary focaccia. There's something truly magical about coaxing life from flour, water, and a bit of patience, especially when the resulting loaf is studded with the flavors of the season. It's a connection to the land, to the rhythm of nature, and to the simple joys of a homestead life.

Why You’ll Love This Recipe

This pumpkin seed and rosemary focaccia is more than just bread; it's an experience. It's perfect for using your homemade sourdough starter, boasts a delightful combination of savory and nutty flavors, and is incredibly versatile – ideal for serving alongside autumn soups, as a sandwich base, or simply enjoyed warm with a drizzle of olive oil. It’s also a wonderful way to use up those leftover pumpkin seeds from carving!

Ingredients List

Here's what you'll need to create this delectable focaccia:

• 1 cup (240ml) active sourdough starter
• 2 1/2 cups (300g) bread flour, plus more for dusting
• 1 cup (240ml) lukewarm water
• 2 tablespoons olive oil, plus more for drizzling
• 1 1/2 teaspoons sea salt
• 1/2 cup pumpkin seeds, toasted
• 2 tablespoons fresh rosemary, chopped
• Flaky sea salt, for topping

Suggested Substitutions:

• Bread Flour: Use all-purpose flour, but the focaccia may be slightly less chewy. You can also use a gluten-free flour blend in place of all-purpose flour.
• Fresh Rosemary: Substitute 1 tablespoon of dried rosemary if fresh is unavailable. Thyme also makes a wonderful substitution.
• Pumpkin Seeds: Sunflower seeds or chopped walnuts can be used as an alternative.

Step-by-Step Instructions

Let's get baking!

1. Combine Ingredients: In a large bowl, combine the sourdough starter, bread flour, water, olive oil, and sea salt. Mix until a shaggy dough forms.

2. First Rise (Bulk Fermentation): Cover the bowl and let the dough rest for 30 minutes. This is called the autolyse. After 30 minutes, begin a series of stretch and folds. Gently stretch one side of the dough upwards and fold it over onto itself. Rotate the bowl 90 degrees and repeat. Do this 4-6 times every 30-45 minutes for the next 2-3 hours. This helps develop the gluten. Cover the dough and let it rise in a warm place for 6-8 hours, or until doubled in size. Tip: The rising time will vary depending on the temperature of your kitchen. A warm environment will encourage faster rising.
3. Prepare the Pan: Generously grease a 9x13 inch baking pan (or a 12-inch cast iron skillet) with olive oil. Tip: Using a cast iron skillet will give you a deliciously crispy crust.
4. Shape the Dough: Gently deflate the dough and transfer it to the prepared pan. Gently stretch the dough to fill the pan. If it resists, let it rest for 10 minutes and try again.
5. Second Rise (Proofing): Cover the pan and let the dough rise for another 1-2 hours, or until puffy.

6. Preheat Oven: Preheat your oven to 425°F (220°C).
7. Dimple and Top: Using your fingertips, dimple the surface of the dough. Drizzle generously with olive oil. Sprinkle with toasted pumpkin seeds, chopped rosemary, and flaky sea salt. Troubleshooting: If the dough seems too sticky to dimple, lightly oil your fingertips.
8. Bake: Bake for 20-25 minutes, or until golden brown. Tip: Rotate the pan halfway through baking for even browning.

9. Cool: Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Serving Suggestions

This pumpkin seed and rosemary focaccia is incredibly versatile. Here are a few ways to enjoy it:

• Serve warm with a drizzle of olive oil and a sprinkle of flaky sea salt.
• Enjoy it alongside a hearty bowl of autumn vegetable soup or stew.
• Use it to make delicious sandwiches with your favorite fillings.
• Pairs beautifully with a cheese board featuring local artisanal cheeses and a glass of dry cider.
• For a vegan option, ensure any accompanying dips or spreads are plant-based.

Visual Appeal

I envision the photos for this recipe bathed in the warm, golden light of a late autumn afternoon.

• A close-up shot showcasing the golden-brown, dimpled crust of the focaccia, glistening with olive oil and studded with vibrant green rosemary and toasted pumpkin seeds.
• A rustic shot of a slice of focaccia being torn apart, revealing the soft, airy interior and the perfectly golden crust.
• A styled shot of the focaccia served on a wooden board alongside a bowl of steaming autumn soup, creating a cozy and inviting scene.

Closing

As the days grow shorter and the nights grow colder, there's nothing quite like the warmth of a freshly baked loaf to fill your home with comfort and cheer. This pumpkin seed and rosemary focaccia is a celebration of the autumn harvest, a simple yet satisfying recipe that connects us to the land and to the traditions of homesteading. I encourage you to experiment with this recipe, adapting it to your own garden harvests or pantry staples. Perhaps you'll add a sprinkle of chili flakes for a touch of heat, or substitute the rosemary with fresh thyme from your herb garden. Whatever you do, I hope you enjoy the process of creating something beautiful and nourishing from scratch. Share your creations and variations on social media using #BetterHomesAndHarvestsBakes.

Ready for another taste of autumn? Next, try our Spiced Pear and Almond Cake for a sweet treat featuring seasonal fruit!

What's your favorite herb to pair with pumpkin seeds? Let us know in the comments below!