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Pieces of sweet pumpkin sourdough focaccia on a wooden cutting board. There is a small bowl of pumpkin puree and two cinnamon sticks on the board with the bread.
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Pumpkin Spice Sourdough Focaccia

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!
Course Bread, Dessert
Cuisine American
Prep Time 23 hours
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 1 day
Servings 24 pieces
Calories 160kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Pumpkin Focaccia

Pumpkin Spice Topping

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.
    • A straight-sided container makes it easy to see how much the dough has risen.
  • 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.

Nutrition

Serving: 1piece | Calories: 160kcal | Carbohydrates: 26.5g | Protein: 3.5g | Fat: 4.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 170mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Calcium: 14mg | Iron: 1.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
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