25 Delicious Fall Focaccia Recipes for Every Taste

Fall is a season of cozy flavors, warm aromas, and hearty meals that celebrate the harvest.

One of the most versatile and beloved breads for autumn is focaccia.

With its soft, pillowy texture, dimpled surface, and golden crust, focaccia serves as the perfect canvas for seasonal ingredients.

From sweet combinations like pear and walnut to savory creations like roasted pumpkin and sage, fall focaccia recipes are ideal for brunch, dinner sides, appetizers, or simply enjoying with a cup of tea.

In this post, we’ve curated 25 fall focaccia recipes that showcase the rich, earthy, and sweet flavors of the season.

Whether you’re baking for family, friends, or a cozy night in, these recipes will inspire you to create delicious, fragrant, and visually stunning breads that celebrate autumn’s bounty.

25 Delicious Fall Focaccia Recipes for Every Taste

Fall focaccia is more than just bread—it’s a celebration of seasonal flavors and textures.

From sweet figs and cranberries to savory mushrooms, roasted squash, and cheeses, each recipe offers a unique twist that’s perfect for autumn tables.

Baking focaccia allows you to experiment with ingredients, create beautiful presentations, and enjoy the comforting aromas of freshly baked bread.

Whether you prefer sweet, savory, or a combination of both, these 25 fall focaccia recipes provide endless inspiration to make your autumn baking warm, cozy, and flavorful.

Serve them at brunch, pair with soups or salads, or enjoy as a snack—the possibilities are endless, and every bite captures the essence of fall.

Butternut Squash and Sage Focaccia

This autumn-inspired focaccia combines the natural sweetness of roasted butternut squash with the earthy aroma of fresh sage.

Crispy on the edges, soft and fluffy inside, it’s perfect for cozy fall dinners or a seasonal appetizer.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water (105–110°F / 40–43°C)
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup butternut squash, peeled and cubed
  • 1 tbsp fresh sage leaves, chopped
  • ½ tsp freshly ground black pepper
  • Sea salt for topping

Instructions:

  1. Activate Yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
  2. Make Dough: In a large bowl, combine flour and salt. Add the yeast mixture and 2 tbsp olive oil. Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1–2 hours until doubled in size.
  3. Roast Squash: Toss butternut squash cubes with 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender and lightly caramelized.
  4. Prepare Focaccia: Punch down the dough and spread it onto a greased baking sheet or pan. Use your fingers to create dimples in the dough. Drizzle with olive oil.
  5. Top & Bake: Evenly scatter roasted squash and chopped sage on top. Sprinkle lightly with sea salt. Bake at 425°F (220°C) for 20–25 minutes, or until golden brown.
  6. Serve: Let cool slightly, slice into squares, and serve warm.

The sweet, roasted butternut squash paired with fragrant sage turns ordinary focaccia into a seasonal masterpiece.

Each bite captures the essence of fall.

Caramelized Onion and Apple Focaccia

Sweet and savory come together in this unique fall focaccia.

Caramelized onions and crisp apple slices create a comforting flavor profile perfect for afternoon tea or a fall brunch.

Ingredients:

  • 3 ½ cups bread flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 2 medium onions, thinly sliced
  • 1 tbsp butter
  • 1 apple, thinly sliced
  • 1 tsp fresh thyme leaves
  • Coarse sea salt for topping

Instructions:

  1. Caramelize Onions: Melt butter in a pan over medium heat. Add onions with a pinch of salt and cook for 15–20 minutes until golden and sweet. Set aside.
  2. Activate Yeast: Mix warm water, sugar, and yeast. Let froth for 5–10 minutes.
  3. Make Dough: Combine flour and salt in a bowl. Add yeast mixture and olive oil. Knead for 8–10 minutes until elastic. Let rise for 1–2 hours until doubled.
  4. Shape Dough: Press the dough into a greased baking sheet. Create dimples with your fingers and drizzle with olive oil.
  5. Top Focaccia: Arrange caramelized onions and apple slices on top. Sprinkle with thyme and sea salt.
  6. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden.
  7. Serve: Slice and enjoy warm or at room temperature.

The combination of sweet apples and caramelized onions creates a sophisticated, cozy focaccia perfect for fall entertaining.

It’s a simple recipe with rich, layered flavors

Pumpkin, Rosemary, and Parmesan Focaccia

Celebrate autumn with this pumpkin-infused focaccia.

Topped with rosemary and Parmesan, it’s a fragrant, soft bread with just a hint of sweetness, ideal for soups or salads.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup pumpkin puree
  • ½ cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp fresh rosemary, chopped
  • ¼ cup grated Parmesan cheese
  • Sea salt for topping

Instructions:

  1. Activate Yeast: Combine warm water, sugar, and yeast. Let sit until frothy, 5–10 minutes.
  2. Make Dough: In a bowl, mix flour and salt. Add pumpkin puree, yeast mixture, and 2 tbsp olive oil. Knead for 10 minutes until smooth and elastic. Let rise 1–2 hours until doubled.
  3. Shape & Dimple Dough: Spread dough onto a greased baking sheet. Use fingers to make dimples. Drizzle with olive oil.
  4. Top & Bake: Sprinkle chopped rosemary and Parmesan on top. Add a light sprinkle of sea salt. Bake at 425°F (220°C) for 20–25 minutes until golden and fragrant.
  5. Serve: Cool slightly before slicing. Enjoy with butter or as an accompaniment to hearty soups.

Pumpkin adds a subtle sweetness while rosemary and Parmesan create an aromatic, savory punch.

This focaccia embodies the essence of fall in every bite.

Fig, Walnut, and Goat Cheese Focaccia

This focaccia balances sweet and savory with tender figs, crunchy walnuts, and creamy goat cheese.

It’s elegant, rich in flavor, and perfect for fall gatherings or as a special appetizer.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup dried figs, chopped
  • ¼ cup walnuts, roughly chopped
  • 3 oz goat cheese, crumbled
  • Fresh thyme leaves for garnish
  • Coarse sea salt for topping

Instructions:

  1. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Prepare Dough: In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until elastic. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough onto a greased baking sheet. Press your fingers to create dimples. Drizzle lightly with olive oil.
  4. Add Toppings: Evenly scatter figs, walnuts, and goat cheese on top. Sprinkle thyme leaves and coarse sea salt.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and fragrant.
  6. Serve: Slice warm and serve as an appetizer or with a fall salad.

The creamy goat cheese and sweet figs paired with crunchy walnuts make this focaccia both sophisticated and comforting—a true fall treat.

Roasted Beet and Caramelized Shallot Focaccia

Earthy roasted beets and sweet caramelized shallots create a visually stunning and flavorful focaccia, perfect for autumn brunches or as a side to hearty soups.

Ingredients:

  • 3 ½ cups bread flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 2 medium beets, peeled and thinly sliced
  • 2 shallots, thinly sliced
  • 1 tbsp butter
  • 1 tsp fresh thyme leaves
  • Sea salt for topping

Instructions:

  1. Caramelize Shallots: Melt butter in a skillet over medium heat. Cook shallots with a pinch of salt for 10–15 minutes until soft and golden. Set aside.
  2. Roast Beets: Toss beet slices in 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender.
  3. Activate Yeast: Combine warm water, sugar, and yeast. Let froth for 5–10 minutes.
  4. Make Dough: Mix flour and salt. Add yeast mixture and 2 tbsp olive oil. Knead for 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  5. Shape & Top: Press dough into a greased baking sheet, dimple with fingers, drizzle olive oil. Top with roasted beets, caramelized shallots, and thyme. Sprinkle lightly with sea salt.
  6. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and fragrant.
  7. Serve: Slice and enjoy warm or at room temperature.

The earthy sweetness of roasted beets paired with caramelized shallots transforms this focaccia into a stunning centerpiece for any fall table.

Pumpkin Seed and Cheddar Focaccia

Crunchy pumpkin seeds and sharp cheddar make this focaccia hearty and autumnal.

The soft, airy bread with a nutty topping is ideal for fall sandwiches or snacking with soup.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup pumpkin seeds
  • ½ cup sharp cheddar cheese, shredded
  • 1 tsp smoked paprika (optional)
  • Sea salt for topping

Instructions:

  1. Activate Yeast: Combine warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Make Dough: Mix flour and salt. Add yeast mixture and olive oil. Knead for 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough on greased baking sheet. Dimple with fingers and drizzle olive oil.
  4. Top Focaccia: Sprinkle pumpkin seeds, cheddar, smoked paprika, and a pinch of sea salt evenly over dough.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden brown and cheese is melted.
  6. Serve: Slice warm and enjoy with soup or butter.

Nutty pumpkin seeds and savory cheddar create a satisfying autumn bread that’s crunchy, cheesy, and utterly irresistible.

Pear, Gorgonzola, and Pecan Focaccia

This focaccia features the sweet juiciness of ripe pears, the tangy creaminess of Gorgonzola, and the crunchy texture of toasted pecans.

It’s a perfect balance of sweet and savory for elegant fall entertaining.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 ripe pear, thinly sliced
  • 3 oz Gorgonzola cheese, crumbled
  • ¼ cup pecans, toasted and chopped
  • Fresh thyme leaves
  • Coarse sea salt for topping

Instructions:

  1. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Prepare Dough: In a bowl, combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth and elastic. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough on a greased baking sheet and dimple with fingers. Drizzle lightly with olive oil.
  4. Top Focaccia: Arrange pear slices, sprinkle Gorgonzola and pecans, and scatter thyme leaves. Lightly sprinkle coarse sea salt.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and bubbly.
  6. Serve: Slice warm, perfect alongside a crisp fall salad.

The sweet pears and tangy Gorgonzola paired with toasted pecans create a refined, seasonal focaccia that’s sure to impress guests.

Roasted Pumpkin, Feta, and Pomegranate Focaccia

Vibrant roasted pumpkin, salty feta, and jewel-like pomegranate seeds make this focaccia visually stunning and packed with autumn flavors.

A great centerpiece for fall tables.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup pumpkin puree
  • ½ cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup roasted pumpkin cubes
  • ¼ cup feta cheese, crumbled
  • ¼ cup pomegranate seeds
  • Fresh rosemary, chopped
  • Sea salt for topping

Instructions:

  1. Activate Yeast: Combine warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Prepare Dough: Mix flour and salt. Add yeast mixture, pumpkin puree, and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Press dough into a greased baking sheet, dimple with fingers, and drizzle with olive oil.
  4. Top Focaccia: Evenly distribute roasted pumpkin, feta, and rosemary. Sprinkle lightly with sea salt.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden.
  6. Finish: Once slightly cooled, scatter pomegranate seeds on top.

The sweetness of pumpkin, saltiness of feta, and burst of pomegranate make this focaccia a feast for both the eyes and the palate—a true autumn delight.

Sweet Potato, Caramelized Onion, and Thyme Focaccia

This hearty focaccia features roasted sweet potatoes and caramelized onions, accented with fresh thyme.

Its golden color and earthy flavors evoke the essence of fall.

Ingredients:

  • 3 ½ cups bread flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup roasted sweet potato cubes
  • 2 shallots, caramelized
  • 2 tsp fresh thyme leaves
  • Coarse sea salt for topping

Instructions:

  1. Caramelize Shallots: Melt butter or olive oil in a pan over medium heat. Cook sliced shallots for 10–15 minutes until golden. Set aside.
  2. Roast Sweet Potatoes: Toss cubes with 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender.
  3. Activate Yeast: Combine warm water, sugar, and yeast. Let froth 5–10 minutes.
  4. Make Dough: Mix flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  5. Shape Dough: Spread dough on a greased baking sheet, create dimples, drizzle with olive oil.
  6. Top Focaccia: Evenly arrange roasted sweet potatoes, caramelized shallots, and thyme. Sprinkle with sea salt.
  7. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden brown.

Sweet potatoes and caramelized onions make this focaccia comforting and savory, perfect for pairing with fall soups or enjoying on its own as a snack.

Cranberry, Orange, and Pistachio Focaccia

This slightly sweet focaccia celebrates fall flavors with tart cranberries, fragrant orange zest, and crunchy pistachios. Perfect for brunch or holiday gatherings.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup dried cranberries
  • Zest of 1 orange
  • ¼ cup shelled pistachios, chopped
  • Coarse sugar or sea salt for topping

Instructions:

  1. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough on a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  4. Add Toppings: Sprinkle cranberries, orange zest, and pistachios evenly. Lightly sprinkle coarse sugar or sea salt.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and fragrant.
  6. Serve: Cool slightly before slicing.

The tart cranberries, zesty orange, and nutty pistachios make this focaccia a bright, festive treat perfect for fall mornings.

Roasted Garlic, Caramelized Onion, and Thyme Focaccia

A savory focaccia with sweet caramelized onions, mellow roasted garlic, and aromatic thyme.

It’s a rich, comforting bread perfect with soups or cheeses.

Ingredients:

  • 3 ½ cups bread flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 2 heads garlic, roasted
  • 2 medium onions, caramelized
  • 2 tsp fresh thyme leaves
  • Coarse sea salt for topping

Instructions:

  1. Caramelize Onions: Cook sliced onions in butter or olive oil over medium heat for 10–15 minutes until golden and sweet. Set aside.
  2. Roast Garlic: Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 20–25 minutes until soft.
  3. Activate Yeast: Combine warm water, sugar, and yeast. Let froth 5–10 minutes.
  4. Make Dough: Mix flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  5. Shape Dough: Press dough onto a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  6. Top & Bake: Spread roasted garlic cloves, caramelized onions, and thyme evenly. Sprinkle coarse salt. Bake at 425°F (220°C) for 20–25 minutes.
  7. Serve: Slice warm, perfect with cheese or roasted meats.

This focaccia is deeply flavorful, with sweet and aromatic notes that make it a fall table favorite.

Spiced Pumpkin, Cranberry, and Brie Focaccia

A luxurious, fall-inspired focaccia featuring spiced pumpkin, tart cranberries, and melted Brie. It’s indulgent, flavorful, and perfect for entertaining.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup pumpkin puree
  • ½ cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup dried cranberries
  • 4 oz Brie cheese, cut into small pieces
  • Fresh thyme for garnish
  • Coarse sea salt for topping

Instructions:

  1. Activate Yeast: Combine warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Make Dough: Mix flour, salt, cinnamon, and nutmeg. Add yeast mixture, pumpkin puree, and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread onto a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  4. Add Toppings: Evenly distribute cranberries and Brie pieces. Sprinkle thyme and coarse salt on top.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and Brie is melted.
  6. Serve: Slice warm and enjoy the creamy, sweet-savory flavors.

This focaccia is a decadent fall treat where the sweet pumpkin, tart cranberries, and creamy Brie create an irresistible flavor combination.

Pear, Hazelnut, and Fontina Focaccia

A sophisticated autumn focaccia with sweet pear slices, nutty hazelnuts, and creamy Fontina cheese. Perfect as a snack, appetizer, or alongside a fall salad.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 ripe pear, thinly sliced
  • ¼ cup toasted hazelnuts, chopped
  • 3 oz Fontina cheese, sliced or shredded
  • Fresh rosemary leaves
  • Coarse sea salt for topping

Instructions:

  1. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough onto a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  4. Top Focaccia: Arrange pear slices, sprinkle hazelnuts and Fontina cheese. Scatter rosemary and coarse salt on top.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and cheese is melted.
  6. Serve: Slice warm and enjoy.

Sweet pears and nutty hazelnuts complement the creamy Fontina, creating a balanced and elegant fall focaccia.

Mushroom, Caramelized Onion, and Thyme Focaccia

Earthy mushrooms combined with sweet caramelized onions and fragrant thyme make this focaccia perfect for autumn dinners or as a hearty side.

Ingredients:

  • 3 ½ cups bread flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup mushrooms, sliced
  • 2 medium onions, caramelized
  • 2 tsp fresh thyme leaves
  • Coarse sea salt for topping

Instructions:

  1. Caramelize Onions: Cook sliced onions in olive oil or butter over medium heat for 10–15 minutes until golden. Set aside.
  2. Sauté Mushrooms: In the same pan, cook sliced mushrooms until tender and lightly browned.
  3. Activate Yeast: Combine warm water, sugar, and yeast. Let froth 5–10 minutes.
  4. Make Dough: Mix flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  5. Shape Dough: Spread dough on a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  6. Top & Bake: Spread mushrooms and caramelized onions on dough, sprinkle thyme and coarse salt. Bake at 425°F (220°C) for 20–25 minutes.
  7. Serve: Slice warm as a side or snack.

Earthy mushrooms and sweet onions make this focaccia a comforting, savory treat that captures the essence of fall.

Roasted Red Pepper, Goat Cheese, and Basil Focaccia

Bright roasted red peppers paired with tangy goat cheese and fresh basil make this focaccia colorful, flavorful, and perfect for fall entertaining.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup roasted red peppers, sliced
  • 3 oz goat cheese, crumbled
  • Fresh basil leaves
  • Coarse sea salt for topping

Instructions:

  1. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough onto a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  4. Top Focaccia: Arrange roasted red peppers and sprinkle goat cheese evenly. Add fresh basil leaves and a pinch of coarse salt.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and cheese melts.
  6. Serve: Slice warm and enjoy as an appetizer or with soup.

The sweet peppers, tangy goat cheese, and fresh basil make this focaccia a colorful, savory, and satisfying fall bread.

Apple, Cheddar, and Sage Focaccia

Sweet autumn apples, sharp cheddar, and aromatic sage combine to create a savory-sweet focaccia perfect for fall gatherings or as a side with soups and salads.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 apple, thinly sliced
  • ½ cup sharp cheddar, shredded
  • 1 tbsp fresh sage, chopped
  • Coarse sea salt for topping

Instructions:

  1. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough on a greased baking sheet, dimple with fingers, and drizzle with olive oil.
  4. Top Focaccia: Arrange apple slices, sprinkle cheddar, and scatter sage leaves. Lightly sprinkle coarse sea salt.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and cheese is melted.
  6. Serve: Slice warm and enjoy.

The combination of sweet apples, sharp cheddar, and fragrant sage creates a deliciously balanced autumn focaccia.

Pear, Blue Cheese, and Walnut Focaccia

A sophisticated focaccia with juicy pears, tangy blue cheese, and crunchy walnuts. Perfect for fall entertaining or a special appetizer.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 pear, thinly sliced
  • 3 oz blue cheese, crumbled
  • ¼ cup walnuts, toasted and chopped
  • Fresh thyme leaves
  • Coarse sea salt for topping

Instructions:

  1. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  2. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough on a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  4. Top Focaccia: Arrange pear slices, sprinkle blue cheese and walnuts, add thyme leaves, and lightly sprinkle coarse salt.
  5. Bake: Bake at 425°F (220°C) for 20–25 minutes until golden and cheese is bubbly.
  6. Serve: Slice warm and serve as an appetizer or with salads.

Juicy pears, tangy blue cheese, and crunchy walnuts create a bold, autumnal flavor profile that elevates this focaccia.

Sweet Potato, Sage, and Parmesan Focaccia

Roasted sweet potatoes, fresh sage, and nutty Parmesan make this focaccia a hearty and comforting fall bread. Perfect for cozy meals.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup roasted sweet potato cubes
  • 2 tsp fresh sage, chopped
  • ¼ cup grated Parmesan
  • Coarse sea salt for topping

Instructions:

  1. Roast Sweet Potatoes: Toss cubes with 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender.
  2. Activate Yeast: Combine warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  3. Make Dough: Mix flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  4. Shape Dough: Spread dough on a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  5. Top & Bake: Arrange roasted sweet potatoes, sprinkle sage and Parmesan, and add coarse salt. Bake at 425°F (220°C) for 20–25 minutes until golden.
  6. Serve: Slice warm and enjoy with soups or as a snack.

Roasted sweet potatoes, sage, and Parmesan make this focaccia earthy, nutty, and the perfect comfort bread for fall.

Roasted Beet, Goat Cheese, and Pistachio Focaccia

Earthy roasted beets, creamy goat cheese, and crunchy pistachios make this focaccia both visually stunning and flavor-packed—a perfect fall appetizer or side.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup roasted beet slices
  • 3 oz goat cheese, crumbled
  • ¼ cup pistachios, chopped
  • Fresh thyme leaves
  • Coarse sea salt for topping

Instructions:

  1. Roast Beets: Toss beet slices with 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender.
  2. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  3. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  4. Shape Dough: Spread dough on a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  5. Top & Bake: Arrange roasted beets, sprinkle goat cheese and pistachios, and scatter thyme leaves. Add coarse salt. Bake at 425°F (220°C) for 20–25 minutes.
  6. Serve: Slice warm and enjoy.

The earthy sweetness of beets, creamy goat cheese, and nutty pistachios make this focaccia an elegant fall bread.

Pumpkin, Sage, and Feta Focaccia

Sweet pumpkin cubes, salty feta, and fragrant sage create a comforting autumn focaccia with bold flavors and a soft, golden crust.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup pumpkin puree
  • ½ cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup roasted pumpkin cubes
  • ¼ cup feta cheese, crumbled
  • 2 tsp fresh sage, chopped
  • Coarse sea salt for topping

Instructions:

  1. Roast Pumpkin: Toss cubes with 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender.
  2. Activate Yeast: Combine warm water, sugar, and yeast. Let froth 5–10 minutes.
  3. Make Dough: Mix flour and salt. Add yeast mixture, pumpkin puree, and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  4. Shape Dough: Spread dough on greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  5. Top & Bake: Evenly distribute roasted pumpkin, feta, and sage. Sprinkle coarse salt. Bake at 425°F (220°C) for 20–25 minutes.
  6. Serve: Slice warm and enjoy with soups or salads.

The sweet and savory combination of pumpkin, feta, and sage makes this focaccia a hearty and comforting fall bread.

Fig, Caramelized Onion, and Rosemary Focaccia

Sweet figs, rich caramelized onions, and fragrant rosemary create a gourmet focaccia perfect for autumn appetizers or pairing with cheese boards.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup dried figs, chopped
  • 2 medium onions, caramelized
  • 1 tbsp fresh rosemary, chopped
  • Coarse sea salt for topping

Instructions:

  1. Caramelize Onions: Cook sliced onions in butter or olive oil over medium heat for 10–15 minutes until golden. Set aside.
  2. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  3. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  4. Shape Dough: Spread dough on greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  5. Top & Bake: Arrange figs and caramelized onions, sprinkle rosemary and coarse salt. Bake at 425°F (220°C) for 20–25 minutes.
  6. Serve: Slice warm and serve as an appetizer or alongside fall cheeses.

The sweetness of figs paired with savory onions and aromatic rosemary makes this focaccia a sophisticated autumn treat.

Roasted Carrot, Thyme, and Goat Cheese Focaccia

Sweet roasted carrots, tangy goat cheese, and aromatic thyme combine to create a vibrant, savory focaccia that captures the flavors of fall.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup roasted carrot slices
  • 3 oz goat cheese, crumbled
  • 1 tbsp fresh thyme leaves
  • Coarse sea salt for topping

Instructions:

  1. Roast Carrots: Toss carrot slices with 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender.
  2. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  3. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  4. Shape Dough: Spread dough on a greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  5. Top & Bake: Arrange roasted carrots, sprinkle goat cheese and thyme, add coarse salt. Bake at 425°F (220°C) for 20–25 minutes.
  6. Serve: Slice warm and enjoy as a side or snack.

Roasted carrots and goat cheese create a beautifully balanced, colorful focaccia perfect for fall meals.

Spiced Pumpkin, Cranberry, and Walnut Focaccia

Sweet pumpkin, tart cranberries, and crunchy walnuts are accented with warm fall spices, creating a festive focaccia perfect for brunch or afternoon tea.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup pumpkin puree
  • ½ cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup dried cranberries
  • ¼ cup walnuts, chopped
  • Coarse sugar or sea salt for topping

Instructions:

  1. Activate Yeast: Combine warm water, sugar, and yeast. Let froth 5–10 minutes.
  2. Make Dough: Mix flour, salt, cinnamon, and nutmeg. Add yeast mixture, pumpkin puree, and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  3. Shape Dough: Spread dough on greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  4. Top & Bake: Sprinkle cranberries and walnuts evenly. Lightly sprinkle coarse sugar or sea salt. Bake at 425°F (220°C) for 20–25 minutes.
  5. Serve: Slice warm for a sweet-savory treat.

The combination of pumpkin, cranberries, walnuts, and warm spices makes this focaccia a festive and flavorful fall bread.

Roasted Cauliflower, Parmesan, and Sage Focaccia

Roasted cauliflower, nutty Parmesan, and fragrant sage make this focaccia a savory, hearty, and unique autumn bread.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup roasted cauliflower florets
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh sage, chopped
  • Coarse sea salt for topping

Instructions:

  1. Roast Cauliflower: Toss florets with 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until golden and tender.
  2. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  3. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  4. Shape Dough: Spread dough on greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  5. Top & Bake: Arrange roasted cauliflower, sprinkle Parmesan and sage, add coarse salt. Bake at 425°F (220°C) for 20–25 minutes.
  6. Serve: Slice warm as a side or savory snack.

This focaccia combines earthy cauliflower, nutty Parmesan, and aromatic sage for a sophisticated and hearty fall bread.

Butternut Squash, Caramelized Onion, and Sage Focaccia

Tender roasted butternut squash, sweet caramelized onions, and fragrant sage come together on a golden, fluffy focaccia—a perfect autumn centerpiece.

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup roasted butternut squash cubes
  • 2 medium onions, caramelized
  • 1 tbsp fresh sage, chopped
  • Coarse sea salt for topping

Instructions:

  1. Caramelize Onions: Cook sliced onions in olive oil or butter over medium heat for 10–15 minutes until golden and sweet. Set aside.
  2. Roast Butternut Squash: Toss cubes with 1 tsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender.
  3. Activate Yeast: Mix warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
  4. Make Dough: Combine flour and salt. Add yeast mixture and olive oil. Knead 8–10 minutes until smooth. Let rise 1–2 hours until doubled.
  5. Shape Dough: Spread dough on greased baking sheet, dimple with fingers, drizzle lightly with olive oil.
  6. Top & Bake: Arrange roasted squash and caramelized onions, sprinkle sage and coarse salt. Bake at 425°F (220°C) for 20–25 minutes until golden.
  7. Serve: Slice warm as a side or a centerpiece bread for fall meals.

The sweet, earthy butternut squash paired with caramelized onions and aromatic sage creates a comforting and visually stunning focaccia, perfect for autumn gatherings.