Easy Fast Focaccia Breads For Fall Baking

Focaccia is one of the easiest breads to make at home. You don’t need a mixer, kneading, or a lot of ingredients. Just mix, let it rise, add toppings, and bake. That’s it.

Here are four fall-inspired focaccia recipes that highlight seasonal ingredients like pumpkin, apple, rosemary, and garlic. Each one brings out a different flavor of autumn. They all use the same simple technique and don’t require much active time.

Name	Equipment	Prep Time	Rise Time	Cook Time	Total Time	Calories (per serving)
Pumpkin Focaccia	9×13-inch baking pan, large bowl, spoon	15 min	3 hrs	45–60 min	4 hrs	220
Apple Focaccia	Baking sheet, bowl, knife	20 min	8 hrs (biga optional)	25–30 min	9 hrs	210
Rosemary Focaccia	Large mixing bowl, baking pan	15 min	2 hrs	25 min	2 hrs 40 min	200
Garlic Focaccia	Large mixing bowl, baking pan	20 min	1 hr	30 min	1 hr 50 min	230
Sweet Cinnamon Apple Focaccia	9×13-inch baking pan, mixing bowl, spoon	20 min	2 hrs	30 min	2 hrs 50 min	240
Vegan Herbed Focaccia	Mixing bowl, baking tray	15 min	2 hrs	25 min	2 hrs 40 min	210
Pear, Walnut, and Rosemary Focaccia	Mixing bowl, baking pan	20 min	2 hrs	30 min	2 hrs 50 min	230

What You’ll Need (General)

• A baking pan (9×13 inch or similar)
• A mixing bowl
• Spoon or spatula
• Measuring cups or kitchen scale
• Olive oil

Use good olive oil. It matters here because the oil helps the dough rise, adds flavor, and gives focaccia that crispy outside.

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1. Pumpkin Focaccia with Sage and Gruyère

This one’s gluten-free and uses pumpkin puree for both flavor and color. Sage and Gruyère give it a savory twist. Great with soup or served as a side dish.

Instructions

1. Mix the pumpkin puree and gluten-free flour in a large bowl. Stir with a spoon until fully combined.
2. Transfer the dough to a greased 9×13-inch pan dusted with semolina (optional).
3. Cover and let rise in a warm spot for 3 hours or until nearly doubled.
4. Drizzle olive oil on top. Sprinkle salt, sage, and cheese.
5. Dimple the dough with your fingertips.
6. Add pumpkin seeds. (Optional: olives for extra flavor.)
7. Bake at 400°F (200°C) for 45–60 minutes, until golden and cooked through.
8. Cool on a wire rack before cutting.

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2. Apple Cheddar Focaccia

This one’s a little sweet, a little salty, and really satisfying. Apples, sharp cheddar, and rosemary work surprisingly well together.

Instructions

1. (Optional: Make a biga starter the night before – mix ½ cup flour, ¼ cup water, and a pinch of yeast. Let it sit in the fridge overnight. Bring to room temp before use.)
2. Mix flour, yeast, water, and biga (if using) in a bowl until it forms a sticky dough.
3. Cover and let rise for 6–8 hours in a warm place.
4. Grease a baking sheet and spread out the dough.
5. Top with apple slices, cheese, rosemary, and salt.
6. Dimple the dough with your fingers.
7. Drizzle with olive oil.
8. Bake at 425°F (220°C) for 25–30 minutes, until golden.
9. Cool before slicing.

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3. Rosemary Focaccia

This is your classic starter focaccia. It’s basic, easy, and goes with everything. Use this as a base for other flavors too.

Instructions

1. Mix warm water, sugar, and yeast in a bowl. Let sit for 5 minutes.
2. Add flour and salt. Stir until a sticky dough forms.
3. Cover and let rise for 2 hours until puffy.
4. Grease a pan and spread out the dough.
5. Dimple with your fingertips.
6. Sprinkle rosemary and flaky salt on top.
7. Drizzle with olive oil.
8. Bake at 425°F (220°C) for 25 minutes, until golden brown.
9. Cool on a rack before cutting.

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4. Garlic Focaccia

This one’s rich and bold. It uses both all-purpose and bread flour for better texture. Garlic brings a big flavor punch.

Instructions

• Cool on a rack before serving.
• Combine warm water, sugar, and yeast in a bowl. Let sit until foamy.
• Add both flours, salt, and garlic. Stir until you get a shaggy dough.
• Let rise for 1 hour, covered, until puffed up.
• Grease your pan well and press the dough into it.
• Dimple with your fingers.
• Drizzle with olive oil and sprinkle salt on top.
• Bake at 425°F (220°C) for 30 minutes or until deep golden brown.
• Cool before slicing.

5. Sweet Cinnamon Apple Focaccia (Dessert-Style)

This focaccia is more like a pull-apart coffee cake. It’s soft, just sweet enough, and great with tea or coffee. The apples caramelize slightly in the oven, and the cinnamon sugar gives it a warm crust.

Instructions

1. Mix warm water, sugar, and yeast. Let sit 5 minutes.
2. Add flour, cinnamon, and salt. Stir until sticky dough forms.
3. Let rise 2 hours, covered, in a warm place.
4. Grease a 9×13-inch pan. Press dough into pan.
5. Top with thinly sliced apples.
6. Mix brown sugar and cinnamon. Sprinkle over top.
7. Drizzle with melted vegan butter or olive oil.
8. Dimple the dough all over.
9. Bake at 400°F (200°C) for 30 minutes or until golden and crisp on top.
10. Cool slightly before serving.

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6. Vegan Herbed Focaccia

This is a fully plant-based version that keeps the texture light and flavor-rich. No cheese or dairy, but tons of herb flavor.

Instructions

1. Mix warm water, sugar, and yeast. Let sit until foamy.
2. Add flour and salt. Stir until dough comes together.
3. Cover and rise for 1–2 hours.
4. Grease a baking tray. Press out dough.
5. Top with sliced cherry tomatoes, red onion, garlic, and rosemary.
6. Dimple with fingertips.
7. Drizzle with a generous amount of olive oil.
8. Sprinkle with flaky sea salt.
9. Bake at 425°F (220°C) for 25–30 minutes, until golden.
10. Cool before slicing.

7. Pear, Walnut, and Rosemary Focaccia

This focaccia hits a nice contrast: soft, juicy pears meet crunchy walnuts and a touch of rosemary. It works as an appetizer, brunch bread, or even a cheese board base.

Instructions

1. Prepare yeast mix — In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it bubbles.
2. Make the dough — Add flour and salt to the yeast mix. Stir until a shaggy dough forms.
3. Rise — Cover the bowl and let it rise at room temp for about 1.5 to 2 hours, until doubled.
4. Prep your pan — Generously oil a 9×13-inch (or similar) baking pan. Transfer the dough and gently stretch it to fit.
5. Top — Arrange thin slices of ripe but firm pears over the dough. Sprinkle chopped walnuts and rosemary evenly.
6. Dimple — Press your fingertips gently into the dough to create shallow dimples.
7. Oil + salt — Drizzle olive oil over the top and finish with flaky salt.
8. Bake — At 425°F (220°C) for 25–30 minutes, until golden brown and crisp on the edges.
9. Cool slightly before serving. It’s great warm or at room temp.

Conclusion

Focaccia doesn’t need to be complicated. Whether you go savory with garlic and herbs or sweet with pears and cinnamon, it’s all about using good ingredients and letting time do the work. You don’t need a mixer, fancy tools, or years of baking experience—just a bowl, some patience, and a bit of olive oil.

These fall-inspired recipes are meant to be flexible. Swap ingredients based on what you’ve got. Don’t stress about perfect shapes or rising times. What matters is that it smells good, tastes great, and feels homemade. Bake one, try a few, or make your own version. Either way, you end up with something warm and satisfying to share—or keep all to yourself.

Other Focaccia Bread Articles

• Focaccia Bread: Tips for Perfecting the Italian Classic
• How To Make A Rosemary And Blank Olive Focaccia Bread
• Italian Herb Focaccia Bread: A Guide for Home Cooks
• Easy Focaccia Bread Recipe for Home Bakers