In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes, or until it becomes foamy.

In a large bowl, combine the flour and salt. Create a well in the center and add the pumpkin puree, olive oil, and the activated yeast mixture.

Mix the ingredients until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 400°F (200°C). Once the dough has risen, punch it down and transfer it to a parchment-lined baking sheet. Gently stretch it to fit the pan.

Allow the focaccia to rest for an additional 15 minutes. Use your fingers to make dimples all over the surface, and sprinkle with rosemary and pumpkin seeds if desired.

Place in the oven and bake for 20-25 minutes, or until golden brown. Let it cool slightly before slicing and serving.