Potato Flake Sourdough Pumpkin Cinnamon Focaccia
Soft, fluffy pumpkin focaccia made with active potato flake sourdough starter, warm fall spices, a buttery cinnamon sugar topping, and a sweet vanilla glaze. A delicious twist on traditional focaccia that's perfect for breakfast, brunch, or dessert!
Ingredients
Dough
- 3 cups bread flour 420 g
- 1 teaspoon salt
- 1/2 cup active potato flake sourdough starter
- 2 tablespoons melted butter
- 1 cup pumpkin purée 256 g
- 1 tablespoon pumpkin pie spice
- 1/4 cup warm water
- 1/4 teaspoon maple extract
For Preparing the Pan
- 1 tablespoon melted butter
Cinnamon Sugar Topping
- 5 tablespoons melted butter
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
Vanilla Frosting
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine dry ingredients. In the bowl of a stand mixer, whisk together the bread flour, salt, and pumpkin pie spice until evenly combined.
- Mix and knead. Add the pumpkin purée, active potato flake sourdough starter, 2 tablespoons melted butter (cooled slightly), warm water, and maple extract. Mix on low until combined, then increase to medium speed and knead until a smooth but very sticky dough forms. Scrape down the sides of the bowl as needed.
- First fermentation. Transfer the dough to a large, lightly greased bowl. Cover with plastic wrap and allow to ferment at room temperature for 6–8 hours, or until doubled in size.
- Prepare the pan. Melt 1 tablespoon of butter and brush over the bottom and sides of a 9x13-inch baking pan.
- Transfer the dough. Place the fermented dough into the prepared pan. With lightly wet or buttered fingers, gently press the dough toward the edges of the pan. Do not dimple the dough yet.
- Second rise. Cover with plastic wrap or a clean kitchen towel and allow to rise for 4–6 hours, or until doubled in size and the dough fills or nearly fills the pan.
- Prepare topping. Near the end of the rise, preheat the oven to 450°F. Melt 5 tablespoons of butter in a small saucepan over low heat. Remove from heat and stir in the brown sugar, cinnamon, and pumpkin pie spice.
- Top and dimple. Drizzle the cinnamon sugar mixture evenly over the risen dough. With wet or buttered fingers, press deep dimples across the entire surface. The dough may look messy after dimpling; this is normal.
- Bake. Bake at 450°F for approximately 15 minutes, until golden and crusty. Check that the internal temperature of the bread reaches 190–200°F.
- Cool. Allow the focaccia to cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
- Prepare frosting. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Add additional milk if a thinner consistency is desired.
- Serve. Drizzle the vanilla frosting over the cooled focaccia. Slice and enjoy!
Notes
Butter: This recipe uses a total of 8 tablespoons (1/2 cup or 1 stick) of butter: 2 tablespoons in the dough, 1 tablespoon for greasing the pan, and 5 tablespoons for the cinnamon sugar topping.
Maple substitution: Substitute 1/4 cup maple syrup for the 1/4 cup warm water and omit the maple extract. This will increase the sweetness, so you may want to reduce the cinnamon sugar topping or frosting.
Sticky dough: This is intentionally a very wet, sticky dough. Avoid adding additional flour simply to make it easier to handle.
Fermentation: Rise times depend on room temperature and starter strength. Always watch for the dough to double rather than relying strictly on the clock.
Pumpkin: Use plain pumpkin purée, not pumpkin pie filling.
Doneness: Use an instant-read thermometer to check the bread itself rather than the sugary topping.