Best Pumpkin Focaccia With Cranberries Recipe

Pumpkin Focaccia is a simple, delightful bread with gently sweet pumpkin, chewy cranberries, and crunchy pumpkin seeds. The crust is slightly crunchy and each slice smells amazing. Perfect for fall and holidays.    


– 6tablespoonsolive oildivided – 3 1/2cupsall-purpose flour – 1packet instant yeastor 2 ¼ teaspoon – 2teaspoonssugar – 1teaspoonsalt – 1 2/3cupswarm water110-115°F – 1 1/2cupspumpkin puree – 1/2cupdried cranberrie Garnish: – kosher salt – 1tablespoonfresh rosemary – pumpkin seed


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Brush a 9x13 baking sheet with butter, then sprinkle 2 tablespoons of olive oil on the bottom.

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Mix flour, yeast, sugar, and salt in a large bowl. whisking flour in a large bowl

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Add warm water and 2 teaspoons olive oil. pouring water into flour bowl Mix in pumpkin and dried cranberries.

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pumpkin focaccia ingredients in a large bowlThe dough should fill the prepared pan after stretching. Give it a light kitchen towel and let it rise in a warm location for 1-2 hours till doubled.

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Preheat the oven to 425°F before baking.After rising, poke the dough all over with your finger and drizzle with the remaining olive oil.

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Mix flour, salt, and baking powder in a medium bowl. Mix well. Toss melted butter with fork until crumbs. Add buttermilk.

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Season with rosemary, pumpkin seeds, and kosher salt. Bake 20-25 minutes.

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After baking, carefully spray with olive oil and let cool before slicing and serving.

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