Sweet Sourdough Pumpkin Spice Focaccia
This sourdough pumpkin spice focaccia recipe is filled with a delicious cinnamon sugar and pumpkin spice filling, baked to perfection and then drizzled with a sweet glaze. All of my favorite fall flavors are wrapped up in this beautiful focaccia bread that is perfect for a cozy fall day, along with a cup of tea or coffee.
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
- In a large bowl, add water, sourdough starter, maple syrup, pumpkin puree and flour. Mix until it comes together into a shaggy dough. You can add the salt now, or when you do the first stretch and fold. It doesn’t really matter for focaccia. Leave it for 15-30 minutes to “autolyse”. This just means you’re giving the flour a chance to absorb the water and the starter. Do one or two sets of stretch and folds or coil folds just to make sure the ingredients are well mixed.
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
- Combine brown sugar and pumpkin pie spice.Spread out the dough in a greased pan like a 12” cast iron skillet or a 9” x 13” pan.Cover the focaccia dough with half of the filling mixture. Fold one side towards the center, and the other side towards the center, fully enclosing the filling. Gently spread the dough back out.Allow to rise for an hour or two in a warm spot, or in the refrigerator overnight.Spread the remainder of the filling over the top of the dough. Dimple the surface of the dough with your fingers (see video). This will allow the rest of the filling to be fully incorporated into the dough.Preheat oven to 425 degrees.
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
- For best results, wait until the focaccia is cool to slice. Sometimes I can’t wait that long, and slice it sooner. You’ll never eat anything more delicious!Store leftovers in an airtight container in the refrigerator for up to a week.If you make this recipe, be sure to come back and give a 5-star rating so others will know to try it too. Happy baking friends!
Notes
This sourdough pumpkin spice focaccia recipe is filled with a delicious cinnamon sugar and pumpkin spice filling, baked to perfection and then drizzled with a sweet glaze.
All of my favorite fall flavors are wrapped up in this beautiful focaccia bread that is perfect for a cozy fall day, along with a cup of tea or coffee.
