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Cozy Pumpkin Spice Sourdough Focaccia

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A moist, flavorful sourdough focaccia infused with pumpkin puree and warm fall spices. This forgiving recipe features a tender crumb and golden crust, perfect for autumn baking.

Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly)
  • 350g strong bread flour (2 ¾ cups)
  • 150g pumpkin puree (about ¾ cup, 100% pure)
  • 150ml warm water (⅔ cup)
  • 30ml olive oil (2 tbsp, extra virgin)
  • 7g salt (1 ¼ tsp, fine sea salt)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp cardamom (optional)
  • 60ml olive oil (¼ cup, for topping)
  • 2 tbsp pumpkin seeds (optional)
  • Flaky sea salt (for sprinkling)

Instructions

  1. In a large mixing bowl, whisk warm water and pumpkin puree until smooth. Add sourdough starter, olive oil, and salt. Mix well.
  2. Add flour and spices. Stir with a sturdy spoon or dough hook until no dry flour remains. The dough will be sticky and shaggy. Cover with plastic wrap or a damp cloth.
  3. Let the dough rest for 30 minutes (autolyse) to allow flour hydration and gluten development.
  4. Wet hands to prevent sticking. Perform stretch and folds: grab one side of the dough, stretch up, and fold over the center. Rotate and repeat for all four sides. Do this every 30 minutes for the first two hours (about 4 sets).
  5. Cover the bowl and let the dough rise at room temperature for 4-6 hours until it has doubled in size and shows bubbles on the surface.
  6. Generously oil a 9×13 inch baking pan. Pour the dough into the pan. Use oiled fingers to gently press and stretch the dough to fit the corners. Let rest for 10 minutes, then stretch again to cover the pan.
  7. Cover the pan and let it rise again (final proof) for 2-4 hours until puffy and airy. It should jiggle slightly when shaken.
  8. Preheat oven to 425°F (220°C). Dimple the dough with oiled fingers. Drizzle with olive oil and sprinkle with pumpkin seeds and flaky sea salt.
  9. Bake for 25-30 minutes, rotating the pan halfway through, until the top is deep golden brown.
  10. Remove from oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely or slice warm.

Notes

Ensure your sourdough starter is active and passes the float test. If your kitchen is cold, the dough may take longer to rise. For a deeper flavor, you can refrigerate the shaped dough overnight before baking. Do not use pumpkin pie filling; use 100% pure pumpkin puree.

Nutrition

Keywords: pumpkin spice, sourdough focaccia, fall baking, vegan bread, pumpkin bread, autumn recipes, easy sourdough

Find it online: https://milacook.com/cozy-pumpkin-spice-sourdough-focaccia-5-easy-fall-bakes/