Description
A delightful twist on traditional focaccia bread, infused with pumpkin and cinnamon flavors for a warm, seasonal treat.
Ingredients
Scale
- 1 ½ cups warm water (110°F, 340g)
- 2 ¼ teaspoons instant yeast (7g)
- 1 cup pumpkin puree (not pie filling, at room temperature, 200g)
- 2 tablespoons maple syrup (real maple syrup, 40g)
- 1 teaspoon kosher salt (6g)
- 4 ¾ cups all-purpose flour (plus more as needed, 570g)
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 8 tablespoons unsalted butter (melted, 113g)
- 1 cup light brown sugar (or dark brown sugar, 200g)
- 1 tablespoon ground cinnamon
- ½ to 1 teaspoon pumpkin pie spice (optional)
- 2 tablespoons unsalted butter (melted, for greasing)
- 1 tablespoon olive oil (or avocado oil, for greasing)
- 1 cup powdered sugar (120g)
- 2 tablespoons maple syrup (plus a splash of milk if too thick)
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- In a large bowl or stand mixer, whisk together warm water, yeast, pumpkin puree, maple syrup, and salt.
- In a separate bowl, whisk together flour, cinnamon, and pumpkin pie spice. Add the dry mixture to the wet mixture. Stir until a shaggy, sticky dough forms. Cover and let rest for 10 minutes.
- After the rest, knead dough with a dough hook for 2 to 3 minutes until smoother.
- Transfer dough to a lightly greased bowl, cover, and let rise until doubled (1–1 ½ hours).
- Combine the melted butter, brown sugar, cinnamon, and pumpkin pie spice in a small bowl and stir until smooth.
- Grease a 9×13 pan with butter and oil.
- Carefully transfer the dough into the prepared pan and stretch it gently to fit.
- Spread half of the cinnamon mixture evenly over the dough, keeping it at least 1 inch away from the edges.
- Fold the dough like a letter and rotate 90 degrees. Stretch the dough back out to fill the pan again.
- Cover and let rise again until puffy (1 ½–2 hours).
- Spread the reserved cinnamon mixture over the dough just before baking.
- Dimple the dough with oiled or damp fingertips.
- Preheat oven to 375°F and bake for 18 to 22 minutes until golden brown and the internal temperature reaches 190°F (88°C).
- Let focaccia cool for 15 minutes, then drizzle glaze over the warm focaccia.
Notes
- The dough is meant to be sticky, so resist the urge to add too much extra flour.
- Depending on moisture in pumpkin puree, you may need to adjust flour slightly.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg