This Pumpkin Sourdough Focaccia is a sweet fall bread made with active sourdough starter, pumpkin puree, and warm pumpkin spice. A buttery brown sugar topping and vanilla icing turn this soft, fluffy focaccia into the ultimate sourdough dessert!
As much as I love sourdough bread, there's just something about focaccia that makes my little sourdough baker heart so happy.
Maybe it's the jiggly, bubbly, wet dough that's so fun to play with, or the super soft and chewy inside contrasted with that crispy, golden-brown exterior. Or better yet, maybe it's the fact that you can pretty much top it with whatever you want and turn it into your biggest craving in bread form—whether that's pizza, cinnamon rolls, or even birthday cake.
With fall right around the corner, I decided to turn my all-consuming pumpkin craving into sourdough focaccia. I actually made both a sweet and savory version, but the sweet version easily won my heart (and my Instagram followers' hearts too!).
This sweet pumpkin sourdough focaccia has pumpkin puree mixed right into the dough, then it's topped with a buttery mixture of brown sugar and pumpkin spice. A drizzle of sweet vanilla icing really seals the deal. It's basically what happens when focaccia and pumpkin cinnamon rolls have a delicious, easy-to-make baby.
I hope you give it a try and love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Active starter works best, but fresh discard (ideally less than 3 days old) can also be used.
- Pumpkin Puree- Use canned or homemade pumpkin puree. If using canned, make sure it's plain pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice- Choose your favorite store-bought blend or make your own homemade pumpkin pie spice. You can also use plain cinnamon if preferred.
- Brown Sugar- Brown sugar gives the topping a rich, caramel-like sweetness that pairs especially well with the pumpkin spice.
- Bread Flour- Provides structure, chew, and rise. All-purpose flour can be used but the focaccia may be slightly less airy and bubbly.
- Water- This is a high-hydration dough, so it will feel very wet and sticky at first. Don't add extra flour. The stretch-and-folds will help build structure as the dough develops.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Use an active starter. Make sure your starter is bubbly and active before mixing. A strong starter helps the dough rise properly.
- Give the dough time to develop. The stretch-and-folds build strength in the wet focaccia dough, making it smoother and more elastic with each set.
- Watch the dough, not the clock. Look for a puffy, bubbly dough that's nearly doubled, as fermentation times will vary depending on your starter and kitchen temperature.
- Don't skip the butter in the pan. It helps prevent sticking while adding flavor and encouraging the bottom and edges to brown nicely.
- Keep an eye on the topping. The brown sugar can brown quickly. If it gets too dark before the focaccia is done, loosely tent it with foil.
How to Make Pumpkin Sourdough Focaccia
Follow along with these step-by-step photos to make pumpkin spice sourdough focaccia. For the full instructions and measurements, see the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Combine the water, pumpkin puree, sourdough starter, flour, and salt until no dry flour remains. Rest for 15 minutes.
Step 3: Stretch and fold. Complete 6 sets of stretch-and-folds, resting the dough for 15 minutes between each set.
Step 4: Bulk fermentation. Cover and let the dough rise at room temperature until nearly doubled, puffy, and bubbly.
Step 5: Shape. Transfer the dough to a prepared baking pan and gently stretch it toward the edges.
Step 6: Proof and add topping. Cover and let the dough proof until noticeably puffy and airy, about 2–4 hours. Mix the brown sugar, melted butter, and pumpkin pie spice. Spread it over the dough, then gently dimple the surface with your fingertips.
Step 7: Bake. Bake at 375°F for 35–40 minutes, until deeply golden brown and cooked through.
Step 8: Drizzle with icing. Let the focaccia cool, drizzle with icing, and cut into squares.
Baker's Timeline
Here’s a sample timeline to help you plan your pumpkin spice sourdough focaccia bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 15 minutes.
- 8:30–10:00 AM: Perform stretch and folds.
- 10:00 AM–5:00 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:00–7:00 PM: Transfer to pan and proof.
- 7:00 PM–7:30 PM: Bake at 375°F.
- 7:30–8:00 PM: Cool and drizzle with icing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store pumpkin spice sourdough focaccia in an airtight container at room temperature for up to 2 days.
For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature, or reheat in the oven or toaster oven until warmed through.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Pumpkin Spice Sourdough Focaccia
Equipment
- 9"x13" aluminum baking pan or two 9" round or 8" square pans
- Straight-sided container (optional)
Ingredients
Sourdough Pumpkin Focaccia
- 1 cup (240 grams) water
- 1 cup (240 grams) pumpkin puree
- ½ cup (100 grams) active sourdough starter or "fresh" discard (ideally less than 3 days old)
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt
- 2 tablespoons unsalted butter melted
Pumpkin Spice Topping
- ½ cup brown sugar
- 4 tablespoons unsalted butter melted
- 1 tablespoon pumpkin pie spice
Icing
- 1 cup powdered sugar
- 2 tablespoons unsalted butter melted
- 1 ½ tablespoons milk or water
- 1 teaspoon vanilla extract
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough. It should be bubbly, active, and ready to use. In a cooler kitchen (60–65°F), it may take closer to 12 hours, while a warmer kitchen (around 75°F) may only take about 6 hours.
- In a large mixing bowl, whisk together the water, pumpkin puree, and active sourdough starter. Add the bread flour and kosher salt, then mix with your hands until well combined and no dry flour remains. The dough will be very wet and sticky. Cover and let rest for 15 minutes.1 cup (240 grams) water, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- With a wet hand, grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat, working your way around the dough until you've completed about 16 folds. Cover and rest for 15 minutes. Repeat the stretch-and-fold process every 15 minutes for a total of 6 sets. As you work, the dough should become smoother, more elastic, and easier to handle.
- Cover the dough and let it rise at room temperature until it is nearly doubled in size, noticeably puffy, and filled with bubbles. This can take anywhere from 4–12+ hours depending on the temperature of your kitchen and the strength of your starter.
- Line a 9x13-inch baking pan with parchment paper, then brush the parchment and sides of the pan generously with 2 tablespoons of melted butter. Gently transfer the dough to the prepared pan. Using lightly buttered or wet fingertips, carefully stretch the dough toward the edges of the pan. If the dough resists or springs back, cover it and let it rest for 10 minutes before trying again.2 tablespoons unsalted butter
- Cover the pan and let the dough proof at room temperature until it is noticeably puffy and airy, about 2–4 hours. For a more developed, tangy flavor, you can refrigerate the dough overnight after shaping. Let it come back to room temperature and finish proofing until puffy before adding the topping and baking.
- About 20 minutes before baking, preheat your oven to 375°F with a rack positioned in the center.
- In a small bowl, whisk together the brown sugar, melted butter, and pumpkin pie spice until smooth and well combined. Drizzle the mixture evenly over the proofed dough. Use your fingertips to gently spread it over the surface and press your fingers into the dough to create dimples.½ cup brown sugar, 4 tablespoons unsalted butter, 1 tablespoon pumpkin pie spice
- Bake for 30-35 minutes, or until the focaccia is deeply golden brown and cooked through.
- While the focaccia bakes, whisk together the powdered sugar, melted butter, milk or water, and vanilla extract until smooth. Add a small splash of milk or water if needed to reach a drizzleable consistency.1 cup powdered sugar, 2 tablespoons unsalted butter, 1 ½ tablespoons milk, 1 teaspoon vanilla extract
- Let the focaccia cool in the pan for 10 minutes, then carefully transfer it to a wire rack and let it cool for about 20 minutes more. Drizzle the icing over the warm focaccia, then cut into squares and serve.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
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