Gluten-Free Pumpkin Focaccia Recipe

Fall is here and I love it!

I’ve always loved fall, but somethings are harder now that we eat differently than we used to. I try to avoid gluten, as it leaves me bloated and brain-foggy. And with my kid’s allergies and health concerns, we have shifted to a mostly paleo diet. While this allows us to feel good and healthy, it sometimes leaves us feeling left out of yummy food traditions.

Once a PSL lover, I started avoiding them because they had too much sugar, and don’t even enjoy them anymore. The candy corn that I used to eat by the handful at my grandma’s is a thing of the past. And don’t mention my famous apple cake around my husband, unless you are ready to see a grown man cry. One of my favorite autumn meals was a delicious homemade tomato soup with a pumpkin focaccia bread from Cooking Light. I believed it, too, must be a thing of the past.

But as it rained the other day, I had the desire for that delicious pumpkin focaccia. I pulled out this favorite old recipe and decided to create it into something I could enjoy without regret and share it with my kids. While it isn’t paleo, I have adapted it to be gluten-free, can be made dairy-free, and nut-free if desired.

Since the recipe makes two rounds, I make one with cheese and nuts for us and the other without so it’s allergy friendly for the kids. This bread is best fresh or warmed up the next day!

Now go put on your favorite slippers and make this delicious recipe!

Pumpkin-Walnut Focaccia with Gruyere

• 3/4 cup warm water (100° to 110°)

• 1/3 cup raw cane sugar (you could probably use coconut sugar, but I haven’t tried it yet)

• 1 package dry yeast (about 2 1/4 teaspoons)

• 3 1/2 cups gluten-free bread flour, divided (about 15 3/4 ounces) (I used Jovial brand)

• 3 tablespoons ghee, melted

• 1 cup canned pumpkin

• 1 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 3/4 cup (3 ounces) grated Gruyère cheese, divided (I used grass-fed. Omit for allergies/paleo)

• Melted ghee

• 1/3 cup coarsely chopped walnuts (Omit or substitute with pepitas)

  Step 1

  Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and ghee to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

  Step 2

  Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/2 cups flour and half of cheese; stir until a soft dough forms completely.

  Step 3

  Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) 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 lined with parchment paper. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with melted ghee; cover and let rise 20 minutes (dough will not double in size).

  Step 4

  Preheat oven to 400°.

  Step 5

  Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.