Join Jessica as she makes bread for the first time!

Inspired by the amazing focaccia bread artwork seen on Pinterest, she tries her hand at a creation that includes slices of pumpkin, which makes for a perfect addition to your Thanksgiving table spread.

This segment aired on California Cooking with Jessica Holmes, Episode 158.

Fall Focaccia Bread Art


  • 4 cups of flour (bread or all-purpose)
  • 1 package of rapid instant yeast
  • Small pumpkin
  • Olive Oil
  • Flaky Sea Salt
  • Sage leaves


  1. Add Flour, Yeast, 2 teaspoons salt into a bowl and mix together.
  2. Slowly pour in 1 cup of room temperature water and mix together.
  3. If the dough doesn’t start to form a ball, add more water.
  4. Drizzle with a good amount of olive oil, cover with saran wrap and refrigerate for at least 18 hours.
  5. Remove dough from the fridge and stretch it out on a greased cookie sheet and leave on the counter for about 5 hours.
  6. Use your fingertips to create dimples or indentations in the dough while stretching it out a bit more.
  7. Cut your small pumpkin in half, scrape the seeds out and cut it into super thin slices.
  8. Add slices of pumpkin onto the dough to create a pumpkin shape.
  9. Use sage leaves to create a stem for your pumpkins.
  10. Drizzle olive oil all over the dough and sprinkle with flaky sea salt.
  11. Bake in oven at 425 degrees for 20-25 minutes until focaccia is golden brown.
  12. Let cool and add fresh sage leaves to the stems of the pumpkin.
  13. Serve on cutting board.
  14. Enjoy!