Pumpkin Spice Focaccia
This pumpkin spice focaccia is the perfect fall treat! Made with pumpkin puree, sourdough starter, a delicious cinnamon-sugar filling, and a simple sweet glaze, this soft, fluffy bread is full of cozy fall flavors.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring cups
- 1 Danish whisk
- 1 Bench scraper
- 1 Small bowl
- 1 12” cast iron skillet or 9” x 13” glass pan
Ingredients
- 1 cup pumpkin puree
- ¾ cup warm water
- ¼ cup maple syrup
- ½ cup sourdough starter
- 3 ½ cups flour
- 1 Tbl salt
Filling/Topping
- 2 cups brown sugar
- 2 Tbl pumpkin pie spice
Additional Ingredients
- ½ cup melted butter
Glaze
- 1 cup powdered sugar
- 2 tablespoon milk
Instructions
Mix Ingredients
- Add water, sourdough starter, maple syrup, pumpkin puree, and flour to a large bowl. Mix until a shaggy dough forms. Add salt now or during the first stretch and fold. Let rest for 15–30 minutes, then do 1–2 sets of stretch and folds or coil folds until well combined.
Bulk Fermentation
- Cover bowl with a loose fitting lid like a plate and leave it in the bowl at room temperature for 3-8 hours to bulk ferment. It doesn’t matter if it over ferments, in fact that’s really what you want for focaccia.
Make The Filling
- Mix brown sugar and pumpkin pie spice. Spread dough into a greased 12-inch cast iron skillet or 9 x 13-inch pan. Sprinkle half the filling over the dough, fold both sides toward the center to enclose it, and gently spread the dough back out.Let rise in a warm spot for 1–2 hours or refrigerate overnight. Sprinkle the remaining filling over the top and dimple the dough with your fingers. Preheat oven to 425°F.
Bake
- Bake at 425 degrees for 25-30 minutes or until golden brown.
Glaze
- Combine powdered sugar and milk in a small bowl to make a glaze and drizzle over the top of the warm focaccia.
Slice and Enjoy
- Let the focaccia cool before slicing for best results. Store leftovers in an airtight container in the refrigerator for up to one week.If you enjoy this recipe, please leave a 5-star rating. Happy baking, friends!
Notes
- Let the dough ferment at room temperature for 3–8 hours.
- Use a 12-inch cast iron skillet or a greased 9 x 13-inch pan.
- Refrigerate the dough overnight for an easy make-ahead option.
- Dimple the dough with your fingers to incorporate the cinnamon-sugar filling.
- Bake at 425°F for 25–30 minutes, until golden brown.
- Let cool before slicing. Store leftovers in the refrigerator for up to one week.
