Food & Drink

Pumpkin Gruyere Walnut Focaccia

An Autumn twist on a classic Focaccia bread, using Pumpkin, Gruyere cheese, and chopped Walnuts! Sure to please every palate!

Pumpkin Gruyere Walnut Focaccia | Fabtastic EatsBullying ticks me right off..I can’t even handle it. I only have babies and I am petrified of sending them out into this scary world we live in. A teenager comitting suicide because of the terrible things said to them..what is it going to be like in 12 years, when I have kids in high school. (woah, ONLY 12…) They had another story on the news this morning about bullying. The girls’ mother even pulled her out of school, out of the town, and home-schooled her, but thanks to this wonderful/scary world of technology, they still had full access to this poor girl. And where the h*ll are their parents? How are you not involved in your child’s life enough to actually know what is going on? Be a pain in the ass, and get in there, monitor the heck out of your kids..KNOW everything.

Pumpkin Gruyere Walnut Focaccia | Fabtastic Eats Pumpkin Gruyere Walnut Focaccia | Fabtastic EatsI’m about to step off my soapbox, I just get sick thinking about these things. The poor parents who lost their daughter because of awful, mean girls. Bullying is murder..and yes, I know that’s a strong statement, but it’s been proven time and time again, words are the most hurtful weapon there is…please know what your kids are always doing..

Pumpkin Gruyere Walnut Focaccia | Fabtastic EatsOn a lighter note, we’re halfway through October..WHAT? It’s like its going to be Christmas tomorrow..I’m seeing Christmas trees and decorations everywhere, and it hasn’t even been Halloween yet. WHY are they rushing the seasons!? Life already goes fast enough, lets enjoy the moment!

I think I’m just getting neurotic about time because my youngest is starting to walk, and I feel like I just brought him home from the hospital yesterday! For real, WHERE did the last ten months go? My little baby is turning into a little boy and there isn’t a darn thing I can do about it. Hugging him tighter and tighter every day..

Pumpkin Gruyere Walnut Focaccia | Fabtastic EatsSo! Pumpkin Gruyere Walnut Focaccia Bread. Holy hell is this stuff gooooood. Or as my dad said “this bread tastes very gourmet.” He wasn’t kidding. A savory pumpkin and Gruyere focaccia, topped with more cheese and chopped walnuts..the flavors, the textures…is alllll there. And its all so, so amazing.

Pumpkin Gruyere Walnut Focaccia | Fabtastic EatsIt’s not any more work than any other yeast bread..and its completely worth every minute. It’s not even a lot of hands on time..just waiting for it to rise..always the hardest part. I LOVE the smell of fresh warm dough. This bread is so amazing. Do it up!

Pumpkin Gruyere Walnut Focaccia

Prep Time: 3 hours

Cook Time: 30 minutes

Total Time: 3 hours, 30 minutes

Yield: 12 Servings

Pumpkin Gruyere Walnut Focaccia

An Autumn twist on a classic Focaccia bread, using Pumpkin, Gruyere cheese, and chopped Walnuts! Sure to please every palate!


  • 3/4 cup warm water
  • 1/3 cup brown sugar
  • 2 1/4 teaspoon active dry yeast
  • 4 cups bread flour, divided, plus extra for kneading
  • 3 Tablespoons butter, melted
  • 1 1/2 cups pure pumpkin
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 cups Gruyere Cheese, divided
  • 1 teaspoon cornmeal
  • 1/3 cup walnuts, chopped
  • Cooking Spray


  1. Whisk together the warm water, sugar, and yeast in the bowl of a stand mixer. Let it stand 5-10 minutes until foamy.
  2. Add 1 cup of flour and butter to the yeast mixture, stir until just combined, cover and allow it to rest for 30 minutes.
  3. Add the pumpkin, salt, and nutmeg, 2 1/2 cups flour, and 1 cup of the cheese. Using the dough hook, stir on low until a dough forms.
  4. Knead on medium speed until the dough is smooth and elastic, about 8 minutes, adding additional flour as needed until its tacky, and not sticking to your fingers.
  5. Spray a large bowl all the way around with cooking spray. Place the ball of dough in the bowl, rolling to fully cover with the oil.
  6. Cover with a damp towel, store in a warm place, and allow to rise until its doubles in size, about 1-1 1/2 hours.
  7. When dough has risen, punch it down and allow it to rest for 5 minutes.
  8. Sprinkle cornmeal on the bottom of a large baking sheet.
  9. Spread the dough out to fit the sheet as best as possible.
  10. Sprinkle with the remaining one cup of cheese and the chopped walnuts, press lightly to help the toppings stick.
  11. Preheat oven to 400 degrees.
  12. While the oven is preheating, cover the dough again and let it rise for about 20 minutes.
  13. Uncover the dough, and let it bake for 22-26 minutes, until the cheese is melted and the edges are golden brown. Cool, slice, and enjoy!

Slightly Adapted From: Cooking Light

Pumpkin Gruyere Walnut Focaccia | Fabtastic Eats

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  • Reply Tracey

    Oh my gosh, pumpkin and Gruyere?? Does it get any better than that? This sounds amazing, and such a gorgeous color too!

    October 17, 2013 at 1:27 am
    • Reply Alaina

      oh my gosh, its an amazing combo..I want to use it again and again! ha! Thanks so much girl!

      October 17, 2013 at 1:06 pm
  • Reply Stephanie @ Girl Versus Dough

    I want a slice (or ten) of this gourmet focaccia! 🙂 But seriously, love all the flavors going on!

    October 17, 2013 at 1:46 pm
    • Reply Alaina

      haha thank you!!

      October 19, 2013 at 1:10 pm
  • Reply ashley - baker by nature

    Whoa!!! So much awesome in one focaccia!

    October 17, 2013 at 2:35 pm
    • Reply Alaina

      😀 Thank You!

      October 19, 2013 at 1:11 pm
  • Reply Nicole ~ Cooking for Keeps

    Umm yes. This looks so insanely delicious and gorg! And I totally agree — it breaks my heart hearing stories about young children being bullied. I don’t remember it being like that when we were kids…what happened?

    October 17, 2013 at 11:00 pm
    • Reply Alaina

      I don’t ever remember the bullying being that terrible either…I don’t know what happened…maybe so much access to technology? Gives kids more ammo? I don’t know, but it’s absolutely heartbreaking, and really scary!
      Thanks so much for the focaccia love! 🙂

      October 19, 2013 at 1:18 pm
  • Reply Tieghan

    Oh my gosh! This is bread, cheese and fall heaven!! YUM! I want all of it, please?!? 🙂

    So pretty too!

    October 18, 2013 at 3:59 am
    • Reply Alaina

      hahah thank you! I’d be more than happy to share!

      October 19, 2013 at 1:19 pm
  • Reply Chung-Ah | Damn Delicious

    I love seeing savory pumpkin dishes! And this focaccia – I could easily make a meal out of this!

    October 18, 2013 at 4:23 am
    • Reply Alaina

      I love savory too! I may have made a pretty good size dent in this myself 😉 thank you!

      October 19, 2013 at 1:20 pm
  • Reply Nutmeg Nanny

    Oh wow! What an absolutely perfect combination of flavors all rolled up into this gorgeous loaf. I am dying to make this

    October 18, 2013 at 2:30 pm
    • Reply Alaina

      ohmygosh, thank you! we loved it!

      October 19, 2013 at 1:25 pm
  • Reply alex

    definitely need more savory pumpkin recipes. Love all the flavors you used!

    October 18, 2013 at 10:03 pm
    • Reply Alaina

      Loving the savory ones myself too! Thanks 🙂

      October 19, 2013 at 1:27 pm
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  • Reply Rossi @ A Baking Girl

    At a time of the year in which I want to put pumpkin in every single thing I eat, this looks fabulous and absolutely delicious! Can’t wait to try it out!

    November 14, 2013 at 3:32 am
    • Reply Alaina

      yes! I love all things pumpkin now too! Hope you enjoy!

      November 14, 2013 at 2:34 pm
  • Reply Irina @ wandercrush

    Brilliant… definitely the most creative savoury twist on pumpkin I’ve seen this season!

    November 14, 2013 at 8:54 am
    • Reply Alaina

      oh wow, thank you! It’s definitely one of my favorite pumpkin recipes from this year!

      November 14, 2013 at 2:37 pm
  • Reply Rachel @LittleChefBigAppetite

    Oh my word. I am drooling.

    November 14, 2013 at 5:19 pm
    • Reply Alaina

      hahah thank you!

      November 15, 2013 at 3:47 pm
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