No-Knead Pumpkin Focaccia

For those who fall into the pumpkin-should-be-savory camp, let us offer up a new recipe primed to become a seasonal staple: Pumpkin Focaccia. The iconic bread we know and love is ripe for the pumpkin treatment, lending it a golden hue and earthy sweetness. This version doesn’t require any kneading, making it straightforward enough to pull off in a single afternoon. You’ll perform a series of folds as it rises, simply pulling and stretching the dough to help it develop gluten. A showering of fresh rosemary and flaky salt on top is optional, but it takes crisp, plush focaccia from good to great. Serve it with a bowl of olive oil for dipping or a schmear of cream cheese to lean into the seasonal profile.This recipe is part of Pumpkin Week 2026, Bon Appétit’s annual celebration of autumn’s most magical pantry staple.Recipe informationIngredients1¼-oz. envelope active dry yeast (about 2¼ tsp.)5cups (625 g) all-purpose flour1cup canned pumpkin purée1Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1Tbsp. light brown sugar¼cup extra-virgin olive oil, plus moreFlaky sea saltRosemary leaves (for topping; optional)Need to make a substitution?PreparationStep 1Mix one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 5 cups (625 g) all-purpose flour, 1 cup canned pumpkin purée, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. light brown sugar, and 1½ cups warm water in a large bowl until a dry, shaggy dough forms. Cover with plastic wrap and let sit in a warm spot 15 minutes.Step 2Place a small bowl of room-temperature water on work surface for easy reaching. Uncover dough and moisten hands in water, shaking off excess. Stretch 1 side of dough up and over to meet opposite side; turn bowl 90°. Repeat process 3 more times, turning bowl after each fold. (This constitutes 1 full fold.) If dough doesn’t always stretch to meet opposite side, just aim for the middle. Remoisten your hands and shake off excess water any time dough begins to feel sticky. Cover dough and let sit 30 minutes (set a timer). Repeat entire process 2 more times (folding and resting), about 1 hour more. By the last full fold, the dough should be significantly smoother and tighter.Step 3Pour ¼ cup extra-virgin olive oil into a 13x9" metal baking pan. Lightly oil your hands and punch down dough, then transfer to prepared pan. Sprinkle with flaky sea salt. Turn dough salted side down to coat both sides in oil. Press into an even layer with your fingers. Cover with plastic wrap and let sit in a warm spot until puffy, about 45 minutes.Step 4Place a rack in bottom third of oven; preheat to 450°. Unwrap focaccia and scatter rosemary leaves and more sea salt over if desired; drizzle with oil. Oil your hands and press fingers into focaccia several times to create dimples across surface, making sure to press fingers all the way down to the bottom of the pan. Bake focaccia, rotating pan front to back halfway through, until deep golden brown, 23–28 minutes. Transfer pan to a wire rack and let focaccia cool slightly in pan. Using a metal spatula, turn out focaccia onto rack and let cool completely.Do Ahead: Focaccia can be made 1 day ahead. Store tightly wrapped at room temperature.Recipe notesBack to topTriangle