Prepare the Dough:

1. In a small cup, dissolve yeast in water and stir to mix together. Let it sit for 5 minutes to activate the yeast.
2. In a large mixing bowl, whisk together flour, thyme, rosemary, sage, and salt. Add yeast mixture, pumpkin puree and 1 tablespoon olive oil into the bowl. Stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible). 
3. Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Transfer the dough back into the bowl and drizzle and spread a little bit of oil over dough with your hands to help prevent it from drying out. Cover the bowl with plastic wrap and let it sit at room temperature for up to 2 hours, until doubled in size. 

Shape the Focaccia:

1. Spread a teaspoon of olive oil into an 8-inch square baking pan. Transfer the dough into the pan with a spatula and spread it to cover the pan (if the dough is a bit sticky, you can use some water or oil to help with handling the dough). Press the dough with your fingers to make dimples. Sprinkle pumpkin seeds on top.
2. In a small bowl, combine 1 tablespoon water and the remaining oil (about 2 teaspoons). Stir to mix well and drizzle the oil mixture over the dough. Sprinkle salt flakes on top.

Final Proofing:

1. Option 1: Cover the pan with cling film or cloth and let it rest in the refrigerator overnight. The dough will continue to rise slowly and will fill with air bubbles inside. The slow overnight fermentation makes the focaccia taste even better. 
2. Option 2:  If you want to eat the focaccia bread on the same day, simply let the dough rise for another 1 hour at room temperature until almost double in size. 

Bake the Focaccia

1. Preheat oven to 425 F.
2. Transfer the baking pan straight from the refrigerator into the oven and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.