Pumpkin-Walnut Focaccia with Gruyère

I hope you enjoyed my Pumpkin Roundup from yesterday. A few of you shared some of your favorite pumpkin recipes- the pumpkin gingerbread, pumpkin chocolate chip cookies and pumpkin chili sound amazing. I look forward to trying them out this fall! 😉 Yesterday I went to the grocery store hoping to buy some pumpkin puree and would you believe that I couldn’t find any? I went to two different stores! I find it ironic that we live next to the city that cans Libby’s Pumpkin puree and there is none to be found! Maybe they are using all the pumpkin in the city for the Pumpkin Festival this week. Who knows, but I was quite bummed!

I did have one large can that I have been hoarding since last fall that I broke into to make this savory pumpkin focaccia. I used the rest of the can to make a knock your socks off Harvest Pumpkin Soup. Seriously incredible, but more on that soup later, this post is all about the focaccia! 😉 Pumpkin focaccia sprinkled with Gruyère cheese, walnuts and pumpkin seeds. A delicious fall focaccia to go with hearty fall soups.

Pumpkin-Walnut Focaccia with Gruyère

Yield: 2-8inch rounds, 8 servings per round


3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts
2 teaspoons pumpkin seeds


In a large bowl, combine water, sugar, and yeast; let stand 5 minutes.
Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover with plastic wrap and let rise in a warm place, free from drafts, 30 minutes.
Add pumpkin, salt, and nutmeg to flour mixture; stir until combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat. Cover with plastic wrap and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese, nuts and pumpkin seeds evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes.
Preheat oven to 400°.
Uncover dough; bake at 400° for 28-30 minutes or until loaves are browned on the bottom and cheese melts. Cool on a wire rack.

Nutritional Information per serving (1 wedge): Calories: 169, Fat: 5.6g, Protein: 5.8g

One Year Ago: Triple Chocolate Cupcakes

31 Responses to “Pumpkin-Walnut Focaccia with Gruyère”

  1. #
    Megan — September 15, 2011 @ 10:51 am

    This sounds so interesting! I make pumpkin bread (like a quick bread) pretty regularly in the fall, but I would never have thought to make a pumpkin focaccia!

  2. #
    Nancy Buchanan (@Acommunaltable) — September 15, 2011 @ 11:08 am

    All of these pumpkin recipes are definitely getting me in the mood for fall – it will be a few more weeks before it’s cool enough to truly enjoy fall foods where I live…. but when that weather hits, I am going to be ready! This focaccia sounds perfect for fall soups and salads!

  3. #
    Judy — September 15, 2011 @ 11:30 am

    This looks absolutely amazing! I love the texture of the pepitas, just wonderful!

  4. #
    Rufus' Food and Spirits Guide — September 15, 2011 @ 11:42 am

    Very cool and very fall. I loved yesterday’s roundup too!

  5. #
    microwavegoddess — September 15, 2011 @ 11:45 am

    Sounds very interesting, must try!

  6. #
    The Elegant Eggplant — September 15, 2011 @ 1:41 pm

    This is beautiful. I am so excited for fall to come so I can start making pumpkin everything! :)

  7. #
    jennknee — September 15, 2011 @ 2:52 pm

    You are so creative – love this. Loving all the pumpkin :)

  8. #
    sportsglutton — September 15, 2011 @ 3:37 pm

    This simply can’t taste bad. No way, no how. Do you ship UPS? :-)

  9. #
    Michael Ann Riley — September 15, 2011 @ 3:54 pm

    This deserves a prize,and I haven’t even tasted it yet. I’ve never seen anything like this before and it looks AMAZING! I am for SURE going to try this. I don’t know which of your pumpkin recipes to try first! I’m thinking the scones. But seriously, THIS looks incredible!!

  10. #
    Mandy@Withmilkandflour — September 15, 2011 @ 4:04 pm

    I love focaccia, this looks lovely and autumnal. The addition of Gruyere sounds great, I can imagine eating this with a big bowl of tomato soup, yum!

  11. #
    happywhennothungry — September 15, 2011 @ 7:27 pm

    Loving all of your pumpkin recipes! What a creative recipe :-)

  12. #
    ChgoJohn — September 15, 2011 @ 8:15 pm

    Pumpkins, pumpkins, everywhere! I stopped by Home Depot for a minute this afternoon and outside, where once their grills stood, was a mess o’ pumpkins. One large section labeled “Cooking.” I should head back to get at least 1 pumpkin so that I can try out one of your recipes. The question Is: which one?

  13. #
    Katrina — September 15, 2011 @ 11:35 pm

    That looks like some great focaccia!

  14. #
    Reem | Simply Reem — September 16, 2011 @ 12:39 am

    Pumpkin Focaccia… Wonderful!!!!
    This looks absolutely fantastic..
    Yayyyy to pumpkin season.

  15. #
    Mary — September 16, 2011 @ 7:32 am

    Wow! You given us a recipe that sounds delicio. This looks wonderful and begs to be tried. I hope you have a great day., Blessings…Mary

  16. #
    Parsley Sage — September 16, 2011 @ 8:34 am

    Brilliant! Pumpkin focaccia is totally new to me but it sounds delicious! I love savory pumpkin dishes :)

  17. #
    Sandi — September 16, 2011 @ 8:49 am

    Paired with Gruyere cheese, yum. The pumpkin industry really needs to sponsor you! 😉

  18. #
    spiceblogger — September 16, 2011 @ 10:28 am

    I’m so happy it’s pumpkin season! Focaccia is one of my favorites! This looks like a scrumptious combination. Thanks for the recipe! :)

  19. Pingback: Harvest Pumpkin Soup | Sweet Pea's Kitchen

  20. #
    RavieNomNoms — September 16, 2011 @ 2:17 pm

    This is amazing!! I am just loving all the pumpkin recipes, yours is definitely a keeper

  21. #
    Hester aka The Chef Doc — September 16, 2011 @ 6:36 pm

    Ooh! This focaccia looks wonderful! You have a pumpkin festival!?!?! I’m soooooo jealous. I hope you’ll take some pictures for us :-) Have a great weekend!

  22. #
    Eliot — September 16, 2011 @ 7:51 pm

    Must find more pumpkins! This looks amazing.

  23. #
    Vicki @ WITK — September 16, 2011 @ 9:06 pm

    I love making Focaccia and this looks like such a good variation! It’s just perfect for fall!

  24. #
    Jen at The Three Little Piglets — September 16, 2011 @ 9:12 pm

    That combination sounds incredible! Love the pumpkin and walnut!

  25. #
    thefooddoctor — September 17, 2011 @ 3:15 am

    I love focaccia but have never made it with pumpkin…I will look for pumpkins on my next shopping trip …I’m not sure it has hit the markets here yet

  26. #
    Michelle — September 17, 2011 @ 1:55 pm

    This looks so scrumptious! I think I would eat an entire loaf!

  27. #
    chicaandaluza — September 18, 2011 @ 3:31 pm

    Looks gorgeous and with such a lovely texture.

  28. #
    Lana @ Never Enough Thyme — September 19, 2011 @ 10:03 am

    Looks amazing! Would be great with a nice tomato soup. Yum.

  29. #
    Krista {Budget Gourmet Mom} — September 20, 2011 @ 9:41 am

    That is making my mouth water! Your foccacia looks and sounds amazing!

  30. #
    Carolyn — September 20, 2011 @ 11:32 am

    This sounds like pure delicious awesomeness!

  31. #
    Fran {The Flavorful Fork} — September 22, 2011 @ 5:32 pm

    I had trouble finding canned pumpkin the other week too! I wanted to make Southwestern Pumpkin Burgers and had to make two stops to find a can. So glad pumpkin season is here!

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