Your New Favourite Fall Bake Is This Pumpkin Focaccia
If there was ever a bread that deserved a full celebration, it’s focaccia. And if there was ever a flavor combo that sums up everything I love about cozy, seasonal baking—it’s pumpkin, feta, and olives tucked into golden, chewy sourdough.
This sourdough focaccia recipe is everything in one pan: soft, pillowy, packed with flavor, and honestly, one of the most gratifying breads you’ll ever pull out of your oven. If you’re new to sourdough or just looking for a fresh seasonal bake, this recipe will make you fall in love with the process (and the smell of freshly baked focaccia).
What you’ll get in this recipe:
- A step-by-step sourdough focaccia recipe bursting with pumpkin, feta, and olives
- The benefits of baking with sourdough (hello gut health, flavor, and tradition)
- Two suggested timelines—overnight and same-day bakes—to suit your climate and schedule
Why Bake with Sourdough?
Sourdough isn’t just trendy—it’s timeless. For centuries, bakers have used wild yeast and natural fermentation to create bread that’s flavorful, nourishing, and easier to digest. Compared to commercial yeast breads, sourdough:
- Has a richer, more complex flavor (thanks to those slow, magical ferments)
- May be gentler on digestion, since the long rise time helps break down gluten and phytic acid
- Keeps fresh longer, so your focaccia won’t go stale overnight
- Connects you to tradition—every loaf is part science, part art, and part heritage
Plus, there’s something deeply grounding about feeding a starter, stretching dough, and watching it transform overnight. Baking sourdough slows you down in the best possible way.
Why Focaccia is the Most Gratifying Bread to Make
Focaccia is the bread for people who want big payoff with minimal fuss. Unlike boules or baguettes, you don’t need special shaping skills. It’s rustic, forgiving, and always looks stunning when it comes out of the oven golden and glistening with olive oil.
The best part? You get that chewy sourdough crumb, but with crispy edges, a soft center, and endless topping possibilities. My version—pumpkin in the dough, feta and olives folded in—creates a bread that’s both hearty and festive.
Pumpkin, Feta & Olive Sourdough Focaccia Recipe
Ingredients
For one massive roasting dish-sized loaf:
- 200g sourdough starter, fed and bubbly
- 400g pumpkin purée
- 400g water
- 24g salt
- 10g dried mixed herbs
- 1100g flour
- 100g feta, chopped
- 20 olives, pitted and chopped
- Olive oil, for drizzling
Method
Evening Prep:
- In a large bowl, mix starter, pumpkin purée, herbs, salt, and water until smooth.
- Add flour and knead until incorporated. Place dough back in the bowl and cover with a tea towel.
- Stretch and fold twice, every 30 minutes. Cover and leave overnight, or until doubled in size.
Morning Shaping:
- Drizzle olive oil generously into a large roasting dish. Spread dough out evenly.
- Sprinkle with half the olives and feta. Fold over one-third of the dough, sprinkle again, then fold the other third.
- Add remaining olives and feta, then fold the opposite sides to create a seam. Turn the dough seam-side down.
- Cover and leave to ferment until doubled in size.
Baking:
- Preheat oven to 220°C (430°F).
- Bake focaccia in the lower half of the oven for at least 25 minutes. Be patient—removing too soon risks a soggy center.
- When golden, risen, and crisp, remove and let cool slightly before slicing.
Suggested Baking Timeline
Because sourdough rises at different speeds depending on your climate, here are two sample schedules:
Overnight Bake (cooler climate):
- 7pm – Mix dough
- 8pm – Final stretch and fold
- Overnight – Bulk fermentation
- 8am – Shape dough
- 12pm – Ready to bake
- 12:30pm – Freshly baked focaccia
Same-Day Bake (warmer climate):
- 8am – Mix dough
- 9am – Final stretch and fold
- 1pm – Shape dough
- 5pm – Bake
- 5:30pm – Slice into golden squares of heaven
Tips for Success
- Watch the dough, not the clock. A well-proved dough is bouncy, elastic, and not sticky. It needs to double in size for both rounds of proving.
- Use plenty of oil. This creates that irresistible crusty bottom and golden top.
- Be patient. Underbaking leads to soggy centers—give your focaccia time to fully bake.
What to Serve with Pumpkin Focaccia
This bread shines on its own, but it’s also a dream alongside cozy soups. If you’re in pumpkin mode (who isn’t this time of year?), pair it with my creamy pumpkin soup recipe for the ultimate seasonal dinner.
Final Thoughts
Sourdough focaccia is rustic, beautiful, and satisfying—and when you add pumpkin, feta, and olives into the mix, it’s pure autumnal magic. Whether you’re baking overnight or squeezing it into a busy day, this focaccia will quickly become your favorite way to celebrate sourdough and pumpkin season.
So, preheat that oven, drizzle on the olive oil, and prepare for your kitchen to smell like heaven.
💬 Tell me in the comments: What’s your favorite way to use pumpkin in baking?
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