Gluten-Free Thyme & Rosemary Focaccia with Roasted Pumpkin

Turn those Halloween pumpkin leftovers into a delightful twist on a classic with our Gluten-Free and Organic Thyme & Rosemary Focaccia, topped with pre-roasted pumpkin pieces, pumpkin seeds, and fresh thyme. It's a simple and creative way to use your leftover pumpkins.


  • 1 pack of Sun & Seed Gluten-Free Thyme & Rosemary Focaccia Mix
  • 300 milliliters lukewarm water or your favorite plant milk
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • Pre-roasted pumpkin pieces
  • Pumpkin seeds
  • Fresh thyme
  • Additional olive oil for drizzling
  • Sea salt for sprinkling


  1. In a large bowl, combine the Sun & Seed Gluten-Free Thyme & Rosemary Focaccia Mix with 300ml of lukewarm water or your preferred plant milk. 🥄
  2. Mix until you have a smooth, thick batter. 💪
  3. Add 3 tablespoons of extra virgin olive oil and stir until well combined. 😍
  4. Sprinkle in 1 teaspoon of sea salt and give it a final mix. 🧂
  5. Line a 30cm x 20cm baking tray with parchment paper, lightly brush it with oil. 🍽️
  6. Pour the focaccia mix into the tray and drizzle an extra teaspoon of olive oil on top for added flavor. 🌿
  7. Cover the tray and let it rise in a warm place, preferably covered with a tea towel, for about 1 hour or until it doubles in size. 🕒
  8. Scatter your pre-roasted pumpkin pieces, pumpkin seeds, and fresh thyme over the top - a creative use for those Halloween leftovers! Drizzle with extra olive oil. 🎃🌾
  9. Preheat your fan oven to 240°C (or 230°C for no fan oven). 🔥
  10. Carefully place your tray in the oven and bake for 25-35 minutes until the focaccia is firm underneath and sounds hollow when you tap the base. 🌡️
  11. Once it's done, remove it from the tray. Drizzle another 2 teaspoons of extra virgin olive oil on top and sprinkle with a touch more sea salt. 🌊
  12. Allow it to cool on a wire rack, and when it's still warm, it's ready to serve. A delicious twist on a classic! Buon appetito! 🍽️🌱

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