Description
A stunning fall-inspired sourdough focaccia with pumpkin and maple-glazed garlic. This golden, aromatic bread is soft, flavorful, and perfect for the season.
Ingredients
Scale
- 150g active sourdough starter (100% hydration)
- 400g bread flour
- 75g whole wheat flour
- 325g water
- 200g pumpkin puree
- 10g sea salt
- 15g olive oil (plus extra for pan and topping)
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 whole garlic heads
- 3 tbsp pure maple syrup (for garlic glaze)
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp pumpkin seeds (pepitas)
- Flaky sea salt & black pepper (for topping)
Instructions
- In a large bowl, mix sourdough starter, water, pumpkin puree, and maple syrup. Stir in flours, cinnamon, nutmeg, cloves, and salt. Mix well.
- Rest dough for 30 minutes covered (autolyse). Then add olive oil and perform stretch & folds 4–6 times, resting 30 min between each. Repeat 3–4 times over 2 hours.
- Bulk ferment covered for 4–6 hours until increased by ~50%.
- Preheat oven to 400°F (200°C). Slice garlic tops, drizzle with olive oil & maple syrup, wrap in foil, and roast 35–40 min. Cool and mash into glaze.
- Oil a 9×13″ pan, gently stretch dough to fit. Let proof 2–3 hours until puffy.
- Preheat oven to 425°F (220°C). Dimple dough with oiled fingers, spread maple garlic, top with rosemary, thyme, seeds, salt & pepper.
- Bake for 25–30 min until golden and crisp. Cool in pan 10 min, then transfer to rack. Wait 30 min before slicing.
Notes
- Use sweet potato puree if pumpkin is unavailable.
- Cold ferment the dough overnight for better flavor.
- Make garlic glaze ahead and store in fridge up to 5 days.
- To reheat leftovers, warm in oven at 350°F for 5–10 min.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 4g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Sourdough Pumpkin Focaccia, Maple Garlic Bread, Fall Baking, Pumpkin Focaccia Recipe, Sourdough Recipes