Sourdough Pumpkin Focaccia Recipe with Maple Garlic: A Fall Baking Masterpiece

The aroma of Sourdough Pumpkin Focaccia with Maple Garlic filling your kitchen is autumn’s most comforting embrace. This artisanal bread combines tangy sourdough, earthy pumpkin, and sweet-savory maple garlic for an unforgettable flavor experience that will transform your home baking.

Why You’ll Love This Sourdough Pumpkin Focaccia Recipe with Maple Garlic

• Perfect Balance of Flavors: The tangy sourdough perfectly complements the sweetness of pumpkin and the umami punch of maple-glazed garlic.
• Show-Stopping Presentation: The vibrant orange crumb and caramelized garlic topping make this delicious Sourdough Pumpkin Focaccia Recipe with simple ingredients truly Instagram-worthy.
• Versatile Serving Options: Enjoy it as an accompaniment to soups, as a base for gourmet sandwiches, or simply on its own with good butter.
• Utilizes Your Sourdough Starter: If you’ve been maintaining a starter, this recipe provides a creative alternative to regular sourdough bread.
• Scalable for Any Occasion: Learn how to make Sourdough Pumpkin Focaccia Recipe with Maple Garlic step by step for anything from intimate dinners to holiday feasts.

The Story Behind This Dish

The first time I created this Sourdough Pumpkin Focaccia with Maple Garlic was purely accidental. It was a crisp October afternoon at ZawaRecipes, and I had both an active sourdough starter and half a can of leftover pumpkin puree that needed using. Having just returned from a farmers’ market with the most beautiful local garlic, inspiration struck: why not combine these elements into something both beautiful and delicious?

The rich aroma that filled my kitchen as it baked transported me back to autumn gatherings at my grandmother’s home, where bread was never just bread—it was the cornerstone of connection. That first bite, with its complex flavors and perfect texture, convinced me this wasn’t just a recipe—it was a tradition in the making. Now, it’s become our most requested fall recipe, gracing holiday tables and weekend gatherings alike.

Ingredients You’ll Need

For the Focaccia Dough:

• 150g active sourdough starter (100% hydration)
• 400g bread flour
• 75g whole wheat flour
• 325g water
• 200g pumpkin puree (not pumpkin pie filling)
• 10g sea salt
• 15g olive oil, plus more for the pan
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

For the Maple Garlic Topping:

• 2 whole heads of garlic
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Flaky sea salt, for sprinkling
• Freshly ground black pepper
• 2 tablespoons pumpkin seeds (pepitas)

Step-by-Step Instructions

Preparing the Dough:

Step1: In a large mixing bowl, combine the sourdough starter, water, pumpkin puree, and maple syrup. Stir until well incorporated.

Step2: Add the bread flour, whole wheat flour, spices, and salt to the wet ingredients. Mix until no dry flour remains. The dough will be somewhat sticky due to the pumpkin.

Step3: Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes. This autolyse period allows the flour to fully hydrate.

Step4: After resting, add the olive oil to the dough and perform a series of stretch and folds. Grab one side of the dough, stretch it up and fold it over to the center. Rotate the bowl 90 degrees and repeat this process 4-6 times.

Step5: Cover the bowl again and let the dough rest for 30 minutes. Perform another round of stretch and folds. Repeat this process for a total of 3-4 stretch and fold sessions over 2 hours.

Step6: After the final stretch and fold, cover the bowl and allow the dough to bulk ferment at room temperature until it has increased in volume by approximately 50%, usually 4-6 hours depending on your kitchen temperature.

Preparing the Maple Garlic:

Step7: While the dough is fermenting, preheat your oven to 400°F (200°C).

Step8: Slice the tops off the garlic heads to expose the cloves. Place them on a piece of aluminum foil.

Step9: Drizzle 1 tablespoon of olive oil and 1 tablespoon of maple syrup over the exposed garlic cloves. Wrap the foil around the garlic heads, creating a sealed packet.

Step10: Roast the garlic for 35-40 minutes until the cloves are soft and caramelized. Remove from the oven and allow to cool.

Step11: Once cool enough to handle, squeeze the garlic cloves out of their skins into a small bowl. Add the remaining maple syrup and stir gently to create a maple garlic mixture. Set aside.

Shaping and Baking the Focaccia:

Step12: Generously oil a 9×13-inch baking pan with olive oil. The oil should completely coat the bottom of the pan with a thin layer.

Step13: Gently transfer the dough to the prepared pan, being careful not to deflate it too much. Use oiled fingertips to gently stretch the dough to fit the pan. If the dough resists, let it rest for 15 minutes before trying again.

Step14: Once the dough is stretched to the edges, cover the pan and allow it to proof for another 2-3 hours, or until it’s noticeably puffy.

Step15: Preheat your oven to 425°F (220°C).

Step16: Drizzle the remaining tablespoon of olive oil over the surface of the dough. Using your fingertips, dimple the entire surface of the dough, pressing down to create characteristic focaccia indentations.

Step17: Spread the maple garlic mixture evenly across the surface, gently pressing it into some of the dimples. Sprinkle with fresh herbs, pumpkin seeds, flaky sea salt, and freshly ground pepper.

Step18: Bake for 25-30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.

Step19: Remove from the oven and brush with any remaining maple syrup for extra shine. Let the focaccia cool in the pan for 10 minutes before transferring to a wire rack.

Step20: Allow the focaccia to cool for at least 30 minutes before slicing to ensure the best texture.

Ingredient Spotlight: Pumpkin Puree

Pumpkin puree is the secret to this focaccia’s gorgeous orange hue and moist, tender crumb. While canned pumpkin puree works perfectly, you can elevate this recipe by making your own from sugar pumpkins or butternut squash. Simply roast the pumpkin until tender, scoop out the flesh, and blend until smooth.

If pumpkin isn’t available, sweet potato puree makes an excellent substitute with a similar texture and complementary flavor profile. Just be sure to use plain puree without added sugars or spices for this best homemade Sourdough Pumpkin Focaccia Recipe with Maple Garlic recipe.

Pro Tips for Success

• Cold Fermentation: For even better flavor development, place your dough in the refrigerator after bulk fermentation and let it cold-proof overnight. This slows yeast activity while allowing beneficial bacteria to continue developing those complex sourdough flavors.
• Hydration Management: Pumpkin puree adds significant moisture to the dough. If your dough seems too wet to handle, resist the urge to add more flour immediately. Instead, use the stretch-and-fold technique with wet hands, which will gradually build strength in the dough.
• Dimpling Technique: When creating the characteristic focaccia dimples, oil your fingers generously to prevent sticking, and press down firmly but gently, being careful not to deflate the dough completely.
• Can I make this recipe without a sourdough starter? Yes, though it won’t have the same depth of flavor. Substitute with 1 packet (2¼ teaspoons) of instant yeast mixed directly with the flour, and reduce the first bulk fermentation to 1-2 hours.

Nutritional Information

• Calories: Approximately 240 per serving (based on 12 servings)
• Protein: 6g per serving
• Carbs: 42g per serving
• Fat: 6g per serving

This quick and easy Sourdough Pumpkin Focaccia Recipe with Maple Garlic for busy families offers a good source of complex carbohydrates. The pumpkin adds vitamin A, while the olive oil provides heart-healthy monounsaturated fats. It’s vegetarian-friendly and can be enjoyed as part of a balanced diet.

Storage and Leftovers

This focaccia is best enjoyed on the day it’s baked, but proper storage can extend its life considerably. Here’s how to store leftover Sourdough Pumpkin Focaccia Recipe with Maple Garlic:

• Room Temperature: Store in an airtight container or wrapped tightly in plastic wrap for up to 2 days.
• Refrigerator: While not ideal for texture, refrigeration can extend shelf life to 4-5 days. Wrap tightly to prevent drying out.
• Freezer: For longer storage, freeze individual portions wrapped in plastic wrap and then aluminum foil for up to 3 months.

The best way to reheat Sourdough Pumpkin Focaccia Recipe with Maple Garlic is in a 350°F (175°C) oven for 5-10 minutes until warmed through. This revitalizes the crust and brings back much of the original texture. Alternatively, a brief toasting can restore some crispness to individual slices.

Serving Suggestions

This versatile focaccia can be the star of numerous meal combinations:

1. Fall Soup Companion: Pair with a butternut squash soup or creamy mushroom bisque for a comforting autumn meal that showcases healthy Sourdough Pumpkin Focaccia Recipe with Maple Garlic with garlic and warming spices.
2. Charcuterie Board Centerpiece: Make it the focal point of a grazing board with aged cheeses, thinly sliced prosciutto, fig jam, and roasted nuts.
3. Breakfast Transformation: Toast slices and top with ricotta, a drizzle of honey, and fresh figs for a sweet-savory breakfast that feels decadent yet balanced.
4. Sandwich Foundation: Use as the base for an elevated turkey sandwich with cranberry sauce, arugula, and brie for a post-Thanksgiving treat that rivals the holiday meal itself.

Frequently Asked Questions

Can I use commercial yeast instead of sourdough starter?

Yes, you can substitute the sourdough starter with 2¼ teaspoons (one packet) of instant yeast. Mix it directly with the dry ingredients, reduce the bulk fermentation time to about 1-2 hours, and proceed with the recipe as written. The flavor profile will be different but still delicious.

How can I tell when my focaccia is properly proofed?

A properly proofed focaccia dough will be noticeably puffy and will slowly spring back when gently poked with a floured finger, leaving a slight indentation. If it springs back immediately, it needs more time. If it deflates or doesn’t spring back at all, it’s overproofed.

Can I make this recipe ahead of time?

Absolutely! You can prepare the dough through Step 13, then cover it and refrigerate it for up to 24 hours. This cold fermentation actually enhances flavor. When ready to bake, remove from the refrigerator, allow to come to room temperature for about an hour, then continue with dimpling and adding toppings.

What if I don’t have maple syrup?

While maple syrup provides unique flavor to this delicious Sourdough Pumpkin Focaccia Recipe with simple ingredients, you can substitute honey, though it will alter the flavor profile slightly. For a less sweet option, use a mixture of olive oil and a small amount of brown sugar.

Can I add other toppings to this focaccia?

Certainly! Thinly sliced apples, caramelized onions, crumbled blue cheese, or even crisp bacon bits would be wonderful additions. Just be mindful not to overload the top, as this could prevent proper rising and baking.

Bonus Section: Wine Pairings

This versatile focaccia pairs beautifully with several wine styles:

• Pinot Noir: The earthy, fruit-forward notes of a good Pinot Noir complement both the savory and sweet elements of the bread.
• Viognier: This aromatic white wine has enough body to stand up to the rich flavors while its floral notes enhance the maple and spice components.
• Hard Apple Cider: For a non-grape option, a semi-dry artisanal cider echoes the fall flavors while providing a refreshing contrast to the bread’s richness.

When entertaining, serve slightly warmed slices alongside your chosen beverage for an impressive yet effortless appetizer that celebrates the flavors of autumn.

Final Thoughts & Call to Action

This Sourdough Pumpkin Focaccia Recipe with Maple Garlic transforms simple ingredients into something truly extraordinary. It embodies the essence of fall baking—comforting, aromatic, and visually stunning. The combination of tangy sourdough, earthy pumpkin, and sweet-savory maple garlic creates a sensory experience that goes beyond mere sustenance.

Whether you’re an experienced sourdough baker looking for seasonal inspiration or a novice eager to impress, this recipe delivers consistently impressive results that will have everyone asking for seconds.

Have you tried this recipe? We’d love to see your creations! Share your photos on Pinterest or tag @ZawaRecipes on Instagram with #PumpkinFocaccia. And don’t forget to leave a comment below sharing your experience or any creative variations you’ve tried!

From our kitchen to yours, happy baking and happy autumn!

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