Gluten-Free Pumpkin Focaccia

Every fall I start adding pumpkin to literally everything, and focaccia is no exception. This gluten-free pumpkin focaccia has crispy edges, a fluffy interior, and a beautiful golden color that comes from the pumpkin puree. It’s one of my favorite fall breads to make when I want something savory that still feels seasonal.

Since pumpkin puree is about 90% water, I couldn’t just swap it in 1:1 with the water in my base gluten-free focaccia recipe . I had to calculate how much water I was replacing and then add a little extra pumpkin puree to make up for the solids in the puree. The result is the same fluffy, airy texture you get from my regular focaccia, with a subtle earthly sweetness and fresh herbs, pepitas and flaky sea salt on top.

Why You’ll Love this Recipe

• It’s gluten-free. As someone with celiac disease , I know how hard it is to find gluten-free breads that taste like the real thing. This bread is made with Caputo Fioreglut Gluten-Free Flour, which gives the focaccia a soft, chewy texture with a crispy crust.
• Simple mixing method . No kneading or stretch-and-folds required. Just mix, spread into the pan, let it rise and bake. Unlike traditional focaccia, this gluten-free version only needs one rise!
• It’s works for more than just bread. Slice it horizontally for a sandwich, serve it with soup or chili, or cut it into squares for a fall grazing board.

Searching for more gluten-free focaccia recipes? Gluten-Free Focaccia Pizza / Gluten-Free Chicago Hot Dog Focaccia / Gluten-Free Blueberry Crumble Focaccia

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Gluten-free focaccia dough won’t stretch and pull like wheat dough. It spreads more like thick batter. Use oiled hands or a spatula to coax it into the corners of the pan.

Ingredient Notes

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• Caputo Fioreglut Gluten-Free Flour – This recipe was developed and tested with Caputo Fioreglut. It bakes up soft and pillowy with a golden crust. Other flour blends will not give the same texture, so I don’t recommend swapping here. You can find it at Brick Oven Baker (affiliate link) using code MEGAN for 10% off. Note: Caputo Fioreglut is celiac-safe but not suitable for those with a wheat allergy since it contains gluten-free wheat starch.
• Pumpkin Purée – Use plain canned pumpkin purée, not pumpkin pie filling. Pumpkin is about 90% water, so I reduced some of the water in my base focaccia recipe and added extra purée to keep the hydration right.
• Olive Oil – Don’t skimp on the olive oil for the pan. It creates that signature crisp crust on the bottom and keeps the bread from sticking to the pan.
• Yeast – Instant yeast works best here, giving a reliable rise without needing to proof it first. It’s also one less step to do.
• Kosher Salt – I prefer Diamond kosher salt, but you can use any kosher salt you like.
• Granulated Sugar – Just a small amount of sugar helps to activate the yeast and balance out the earthy pumpkin flavor. This is a savory bread, and I promise you won’t taste the sugar.
• Flaky Sea Salt – I personally like Maldon salt for my finishing salt. You sprinkle it on top of the focaccia right before baking for crunch and that bakery-style finish.
• Herbs – Use fresh rosemary and sage, not dried. Dried herbs won’t give you the same flavor or aroma.
• Pepitas – These add crunch and a nutty note on top. For even more flavor, toast them lightly before adding.

Recipe FAQs

For this recipe, yes. Caputo Fioreglut has a unique gluten-free wheat starch blend that gives focaccia its soft, chewy texture. Other gluten-free flours won’t rise or bake the same way. Keep in mind, this flour is safe for those with celiac disease but it is NOT safe for those with a wheat allergy.

No. Pumpkin pie filling has added sugar and spices. This is a savory bread, so be sure to use 100% pure pumpkin purée.

Expert Tips

• Don’t skimp on the olive oil. It might look like a lot, but the olive oil is key for crisp edges, rich flavor, and that classic focaccia texture.
• Oil your hands for easier handling. Gluten-free dough is sticky by nature. Lightly coat your fingers in olive oil before spreading or dimpling the dough to keep it from clinging.
• Slice with a serrated knife. A bread knife will cut cleanly through the crisp crust without squishing the soft crumb.

Storage Instructions

Gluten-free focaccia is best enjoyed the day it’s made, when the crumb is at its fluffiest and the edges are perfectly crisp. It starts to dry out after that.

• Room Temperature: If you have leftovers, store in an airtight container or wrap tightly in foil for up to 1–2 days. The texture will soften after the first day and get a little dense.
• Freezer: For longer storage, wrap cooled focaccia slices in plastic wrap and foil, or place in a freezer bag. Freezing in smaller portions makes it easy to reheat only what you need. Freeze for up to 2 months. Thaw at room temperature before reheating.
• Reheating: Always reheat before serving to bring back some of that crisp exterior and soft, airy crumb. Reheat in a 350°F oven for 5-10 minutes to bring back some of the crisp exterior.

Serving Suggestions

• With soup or chili: This focaccia is perfect for dipping in my slow cooker turkey sweet potato chili , gluten-free broccoli cheddar soup , or my gluten-free beef chili .
• As sandwich bread: Slice it in half horizontally and use it for turkey, chicken, or caprese sandwiches.
• On a fall grazing board: Cut the pumpkin focaccia into squares and serve with cheeses, cured meats, and olives for a festive autumn appetizer. It would be fantastic on my gluten-free fall charcuterie board .
• Holiday table: Add it to your Thanksgiving or Friendsgiving spread as a savory, seasonal bread option. Enjoy it warm from the pan, dipped in olive oil, with a drizzle of balsamic glaze and a sprinkle of flaky sea salt.

Get 10% off Caputo Fioreglut Flour

Caputo Fioreglut is the only flour I trust for this recipe. It’s what gives this focaccia its chewy, open crumb and crispy edges. You can grab it at Brick Oven Baker with code MEGAN for 10% off.