Pumpkin Sourdough Focaccia
Let’s be honest: fall isn’t just about pumpkin spice lattes — it’s also about finding any excuse to sneak pumpkin into every meal! This recipe is your new seasonal obsession — Pumpkin Sourdough Focaccia.
Focaccia is a versatile Italian bread known for its soft, chewy texture and deep flavor, enhanced by olive oil and herbs.By adding pumpkin, you not only achieve a stunning orange hue, but you also infuse the focaccia with extra moisture and a subtle sweetness.
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Pumpkin Sourdough Focaccia
Ingredients
For the Dough:
1 cup (240g) active sourdough starter (fed and bubbly)
1 1/2 cups (360ml) warm water (around 100°F or 38°C)
4 cups (480g) all-purpose flour
1 cup (240g) pumpkin puree (canned or homemade)
2 tablespoons (30g) sea salt
2 tablespoons (30ml) olive oil (plus more for drizzling)
For Topping:
Fresh rosemary or thyme (to taste)
Coarse sea salt (for sprinkling)
Optional: pumpkin seeds (for extra crunch)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the active sourdough starter and warm water, stirring until well blended. Add the pumpkin puree, and mix until combined. Gradually add the flour and salt, stirring with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. You can also use the "stretch and fold" method in the bowl for 10-15 minutes if you prefer minimal handling.
Lightly oil a large bowl and place the dough inside, covering it with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, or until doubled in size. If your kitchen is warm, this may take less time.
Step 2: Shape the Focaccia
About 30 minutes before you’re ready to bake, preheat your oven to 425°F (220°C).
Generously grease a large baking sheet or a rectangular baking dish with olive oil.
Gently deflate the dough and transfer it to the prepared baking sheet. Use your fingers to spread the dough out evenly, creating dimples across the surface.
Step 3: Second Rise and Toppings
Cover the shaped focaccia with a damp cloth and let it rise for another 30-45 minutes.
Once the dough has puffed up, drizzle olive oil generously over the surface. Sprinkle with fresh rosemary or thyme, coarse sea salt, and pumpkin seeds if desired. Press the toppings into the dough slightly to ensure they stick during baking.
Step 4: Bake
Place the focaccia in the preheated oven and bake for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
Serve it warm right out of the oven with a drizzle of balsamic reduction or a generous splash of high-quality olive oil for a simple yet flavorful appetizer. It’s also fantastic alongside a charcuterie board, with olives, cured meats, and cheeses.
Looking for a creative twist? Use the focaccia as a base for sandwiches—think roasted vegetables, mozzarella, and pesto for a rustic, hearty lunch. Alternatively, it’s the perfect sidekick for fall-inspired soups like butternut squash or creamy tomato, or simply serve it with a crisp, seasonal salad for a lighter meal.
Storage
If you happen to have any leftovers (though we won’t blame you if you don’t!), store the focaccia in an airtight container at room temperature for up to 3 days. The bread will retain its soft texture and flavor, making it easy to enjoy later.
For longer storage, this focaccia freezes beautifully. Wrap the cooled focaccia tightly in plastic wrap, then follow with a layer of aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it at room temperature, then pop it in the oven for a few minutes to re-crisp the edges and bring back that fresh-baked warmth. This makes it easy to have a batch of homemade pumpkin sourdough focaccia on hand whenever the craving strikes!
And there you have it—your new favorite fall bread! Whether you’re tearing into it fresh out of the oven or saving a slice for later (good luck with that!), this Pumpkin Sourdough Focaccia is sure to be a hit. Happy baking and enjoy the fall vibes! 🍂
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