Pumpkin, onion and rosemary focaccia

Try your hand at making an Italian classic from scratch with this easy focaccia recipe! This delicious flat bread is topped with a stunning combination of roasted pumpkin, onion and rosemary

  • 3 hrs 15 mins cooking
  • Serves 8
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  • 2 teaspoon active yeast granules
  • 1 teaspoon sugar
  • 1/2 cup lukewarm water
  • 400 gram pumpkin, chopped into 2cm chunks
  • 1 red onion, finely sliced
  • 1/4 cup extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 2 cup high grade flour
  • 1 teaspoon fine grain salt
  • 1/3 cup kalamata olives
  • 1 tablespoon chopped rosemary


  • 1
    Preheat oven to 180°C.
  • 2
    Sprinkle yeast and sugar over the warm water, then set aside for 5 minutes until frothy.
  • 3
    Arrange pumpkin and onion in a roasting dish and drizzle with a little oil. Season with salt and pepper and cook for 20 minutes, or until pumpkin is tender.
  • 4
    Combine flour and fine grain salt in a large bowl and make a well in the centre.
  • 5
    Pour in yeast mixture along with one tablespoon of the olive oil. Mix well, then turn out and knead until soft.
  • 6
    Clean the bowl then brush with some oil. Return dough to bowl, cover and set aside in a warm place for 1½ hours, until the dough has doubled in size.
  • 7
    Set the cooked pumpkin and onion aside. Turn oven off.
  • 8
    Roll dough out to a rectangle of approximately 28 x 22cm. Gently lift onto a baking tray that has been brushed with a oil. Cover and set aside again in a warm place to prove for a further 30 minutes.
  • 9
    Preheat oven to 210°C.
  • 10
    Cover surface of dough with pumpkin, onion, olives, rosemary and a generous sprinkle of sea salt.
  • 11
    Bake for 15 minutes until golden.
  • 12
    Serve warm or at room temperature.


PER SERVE: Energy: 226kcal, 946kj Protein: 4.8g Fat: 9.1g Saturated fat: 1.4g Cholesterol: 0mg Carbohydrate: 29g Fibre: 3.3g Sodium: 128mg