Pumpkin Focaccia Made With Fresh Milled Flour

This pumpkin focaccia made with fresh milled flour is absolutely amazing! So, just think pumpkin cinnamon roll flavors, but with the ease of a focaccia dough. I was inspired when I saw some of these dessert focaccia videos, and thought this the season for pumpkin spice, so let’s give it a whirl. And, this fresh milled flour pumpkin focaccia recipe was born!

If you are looking for a more traditional focaccia recipe using fresh milled flour, then checkout my Focaccia Recipe. Also, I teach you how to mix the focaccia dough, and show what it should look like in my FREE Masterclass tutorial video HERE.

What To Serve With Fresh Milled Flour Pumpkin Spice Focaccia

Pumpkin spice dessert focaccia made with fresh milled flour is a warm, spiced twist on traditional Italian bread. Infused with seasonal flavors like cinnamon, nutmeg, and pumpkin, it offers a cozy, autumnal sweetness. Here are some ideas for what to serve alongside it:

• Whipped Ricotta or Mascarpone: Light and creamy, perfect with a drizzle of honey or a sprinkle of cinnamon to complement the sweet focaccia.
• Ice Cream or Gelato: Vanilla, cinnamon, or honey flavors offer a cool, creamy texture that pairs well with this dessert pumpkin spice focaccia.
• Herbal Tea or Coffee: A warm, comforting beverage like chamomile tea or espresso balances the sweetness.
• Maple Syrup: Adds a rich, sweet note that enhances the pumpkin and cinnamon.
• Pecans or Walnuts: The nutty crunch pairs well with the soft, spiced bread.
• Apples or Pears: Sliced fresh or as a compote, they add a fruity contrast to the spiced bread.
• Caramel: A drizzle of caramel sauce brings a deep, sugary richness to balance the cinnamon spice.
• Ginger: Adds a slight warmth and spice, enhancing the cinnamon without overpowering the pumpkin.
• Cream Cheese: Whipped cream cheese or a cream cheese glaze provides a creamy, tangy contrast to the sweetness.
• Dark Chocolate: For a richer pairing, small bits of dark chocolate can add a bittersweet note.

Honestly, this was so delicious even just by itself, but these are just a few ideas to “spice” it up! Let me know in the comments what you think would be a great pairing!

Ingredients To Make Pumpkin Focaccia with Fresh Milled Flour

Pumpkin Focaccia Dough Ingredients

• 4-4&1/2 cup Fresh Milled Flour 485-540g (I like to use 405g of hard white wheat and 135g of Kamut)
• 1 cup warm water 240g
• 1/3 cup brown sugar 74g
• 1/4 cup unsalted butter, melted 56g + (2 TBSP softened butter for baking dish 28g)
• 1&1/2 tsp salt
• 1 cup plain pumpkin puree 250g
• 2 tsp Pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove)
• 2&1/4 tsp instant yeast

Topping / Swirl Ingredients

• 8 TBSP melted unsalted butter 113g
• 1/2 cup brown sugar 100g
• 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove)
• 1 tsp cinnamon

*Optional Icing Ingredients

• 1 cup powdered sugar 115g
• 1-2 TBSP whole milk 15-30g
• 1 tsp vanilla extract

Instructions To Make Fresh Milled Flour Pumpkin Focaccia

Pumpkin Focaccia Dough

1. Firstly, mill the flour. I like to weigh my wheat berries, that way I know I am getting the right amount of flour in grams as well.
2. Warm the water to around 90*F. Just warm to the touch, not too hot.
3. Then, in a stand mixer, add the warm water, brown sugar, melted butter, salt, pumpkin puree, and pumpkin pie spice. Mix to combine.
4. Add the freshly milled flour to the wet ingredients, and mix to incorporate all the dry flour. Cover, and let sit at room temperature for at least 15 minutes. This will allow the fresh milled flour to soften and start to absorb the liquids.
5. After this first rest period, then add in the yeast, and start the kneading process. (see video if any questions about the texture of the dough.) The kneading process may only take 8 minutes, but could take up to 25 minutes. It should be a loose wet dough.
6. I like to knead the dough until it is nice and stretchy without breaking too easily. Make sure to check on the stretchiness of the dough every couple minutes, as to not over knead the dough.

Rising

1. Once the dough is nice and stretchy, heavily butter a 9×13 baking dish with softened butter. Make sure to butter up the sides of the pan as well.
2. Place the dough into the butter pan, and gently spread the dough in the pan, trying not to tear the dough. It is ok if the dough doesn’t fill the pan to the edges, it should double in size after the first rise.
3. Cover the dough, and let it rise to double. This should take between 1 and 2 hours.
4. During the first rise, make the topping/swirl mixture.

Make The Topping/Swirl Mixture

1. To make the topping/swirl, melt the butter, then stir in the brown sugar, pumpkin pie spice, and cinnamon. Set to the side until the dough has doubled.
2. Once the dough has doubled, drizzle half the topping/swirl mixture over half the dough. Fold the dough in half covering the mixture. Then gently flatten the dough back out to fill the pan.
3. Cover and allow to rise for 45 minutes.
4. After this second rise, pour the remaining topping/swirl mixture evenly over the top of the dough.

Dimple The Pumpkin Spice Dough

1. Then, wet your fingers, and press deep dimples into the dough all over the top about 1/2 inch apart from each other.
2. Cover and allow to rise a third time for about 30 minutes.
3. During the end of this last rise, preheat the oven to 400*F.
4. Bake the pumpkin focaccia for 20-30 minutes, until the center of the dough reaches at least 190*F.
5. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
6. While the pumpkin focaccia is cooling, make the icing for the top if you choose to use it.

Optional Icing Instructions

1. To make the Icing, combine powdered sugar, 1 TBSP whole milk, and vanilla extract in a small bowl. Whisk until smooth, if it is too thick, add a bit more milk. You want the icing to be a thick drizzle consistency.
2. Drizzle the icing over the pumpkin focaccia before serving.
3. Lastly, enjoy!

How To Store Fresh Milled Flour Pumpkin Focaccia

To store this fresh milled flour pumpkin focaccia, cover and store at room temperature for up to 3 days. For longer storage, you can slice and freeze in a freezer safe container or bag. It will last in the freezer for up to 3 months.

Can I Use Active Dry Yeast Instead Of Instant Yeast?

Yes! You can, you just have to add an extra step. So, if using active dry yeast, then you need to activate it with part of the water from the recipe, a pinch of the sugar. Put those all in a bowl with the yeast during the soaking period in step 4 for the dough. Then, after the rest period of 15 minutes, it should be nice and foamy. Pour the mixture in at in step 5 of the dough when it is called to put in the yeast. (If your yeast mixture is not nice and foamy, then I recommend replacing your yeast.)

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Check Out Some Of My Other Fresh Milled Flour Recipes

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Fresh Milled Flour Recipe Index

Pumpkin Focaccia Made With Fresh Milled Flour Printable Recipe

Pumpkin Focaccia made with Fresh Milled Flour

Pumpkin spice dessert focaccia made with fresh milled flour is a warm, spiced twist on traditional Italian bread. Infused with seasonal flavors like cinnamon, nutmeg, and pumpkin, it offers a cozy, autumnal sweetness.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

rise time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Servings 1 9×13 pan

Ingredients

  

Pumpkin Focaccia Dough

• 4-4&1/2 cup Fresh Milled Flour 485-540g I like to use 405g of hard white wheat and 135g of Kamut
• 1 cup warm water 240g
• 1/3 cup brown sugar 74g
• 1/4 cup unsalted butter, melted 56g + (2 TBSP softened butter for baking dish 28g)
• 1&1/2 tsp salt
• 1 cup plain pumpkin puree 250g
• 2 tsp Pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove
• 2&1/4 tsp instant yeast

Topping/Swirl Ingredients

• 8 TBSP melted unsalted butter 113g
• 1/2 cup brown sugar 100g
• 2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove
• 1 tsp cinnamon

*Optional Icing Ingredients

• 1 cup powdered sugar 115g
• 1-2 TBSP whole milk 15-30g
• 1 tsp vanilla extract

Instructions

 

Make the Pumpkin Focaccia Dough

• Firstly, mill the flour. I like to weigh my wheat berries, that way I know I am getting the right amount of flour in grams as well.
• Warm the water to around 90*F. Just warm to the touch, not too hot.
• Then, in a stand mixer, add the warm water, brown sugar, melted butter, salt, pumpkin puree, and pumpkin pie spice. Mix to combine.
• Add the freshly milled flour to the wet ingredients, and mix to incorporate all the dry flour. Cover, and let sit at room temperature for at least 15 minutes. This will allow the fresh milled flour to soften and start to absorb the liquids.
• After this first rest period, then add in the yeast, and start the kneading process. (see video if any questions about the texture of the dough.) The kneading process may only take 8 minutes, but could take up to 25 minutes. It should be a loose wet dough.
• I like to knead the dough until it is nice and stretchy without breaking too easily. Make sure to check on the stretchiness of the dough every couple minutes, as to not over knead the dough.
  
• Once the dough is nice and stretchy, heavily butter a 9×13 baking dish with softened butter. Make sure to butter up the sides of the pan as well.
• Place the dough into the butter pan, and gently spread the dough in the pan, trying not to tear the dough. It is ok if the dough doesn’t fill the pan to the edges, it should double in size after the first rise.
  
• Cover the dough, and let it rise to double. This should take between 1 and 2 hours.
• During the first rise, make the topping/swirl mixture.

Make The Topping/Swirl Mixture

• To make the topping/swirl, melt the butter, then stir in the brown sugar, pumpkin pie spice, and cinnamon. Set to the side until the dough has doubled.
  
• Once the dough has doubled, drizzle half the topping/swirl mixture over half the dough.
  
• Fold the dough in half covering the mixture.
  
• Then gently flatten the dough back out to fill the pan. Cover and allow to rise for 45 minutes.
• After this second rise, pour the remaining topping/swirl mixture evenly over the top of the dough.
• Then, wet your fingers, and press deep dimples into the dough all over the top about 1/2 inch apart from each other.
  
• Cover and allow to rise a third time for about 30 minutes.
• During the end of this last rise, preheat the oven to 400*F.
• Bake the pumpkin focaccia for 20-30 minutes, until the center of the dough reaches at least 190*F.
• Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
• While the pumpkin focaccia is cooling, make the icing for the top if you choose to use it.

Make The Optional Icing

• To make the Icing, combine powdered sugar, 1 TBSP whole milk, and vanilla extract in a small bowl. Whisk until smooth, if it is too thick, add a bit more milk. You want the icing to be a thick drizzle consistency.
  
• Drizzle the icing over the pumpkin focaccia before serving, and enjoy!
  

Video

Notes

To store this fresh milled flour pumpkin focaccia, cover and store at room temperature for up to 3 days. For longer storage, you can slice and freeze in a freezer safe container or bag. It will last in the freezer for up to 3 months.

You can use all hard white wheat, or replace with hard red wheat. 

If using active dry yeast, then, activate it with part of the water from the recipe, a pinch of the sugar, and the yeast. Activate during the soaking period in step 4 for the dough. Then, after the rest period of 15 minutes, it should be nice and foamy. Pour the mixture in at in step 5 of the dough when it is called to put in the yeast. (If your yeast mixture is not nice and foamy, then I recommend replacing your yeast.)

Keyword dessert focaccia, fresh milled flour focaccia, pumpkin focaccia, pumpkin recipes, pumpkin spice focaccia

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