Pumpkin Sourdough Focaccia
If you love autumnal baking as much as I do, this Sourdough Pumpkin Focaccia is a must-try. It’s golden, soft, and infused with subtle pumpkin flavour, making it the perfect fall recipe to serve alongside soup and salads and even making focaccia sandwiches. This pumpkin sourdough focaccia is wonderfully airy, deeply dimpled, and a true celebration of the season’s best flavours.
Ingredients
- 225 g strong bread flour with at least 12% protein content
- 5 g salt
- 100 g water
- 100 g pumpkin puree
- 10 g honey
- 100 g active sourdough starter 100% hydration
- 20 ml olive oil + extra for drizzling
Topping:
- 1 teaspoon mixed dried herbs Herbs de Provence
- a pinch of flaky sea salt
Instructions
DAY 1
- First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.
Mixing The Dough
- In the bowl of a stand mixer, combine flour and salt. Add water, pumpkin puree, honey and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed until a rough dough forms.
- Drizzle the olive oil all over, and run the mixer again on medium speed until well incorporated. The oil will split into layers first, but the dough will come together within 5-8 minutes of mixing.
Coil Folds, Bulk Fermentation, Cold Proof
- Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish – it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes.
- Over the next 3 hours, at 30-minute intervals, perform a set of coil folds, using wet hands.
- After all 6 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.
- Place the dough in the refrigerator for 8-24 hours (or simply overnight).
DAY 2:
- The next day, line an oiled baking tray (approx 24x24cm) with parchment paper. Brush a little oil on the parchment paper too - this will help stretch the dough out into shape.
Second Rise
- Take the dough out of the fridge and very carefully transfer it into the prepared baking tray, trying not to deflate it too much. Stretch it out into the corners of the baking dish.
- Cover it again and leave it in a warm spot to proof for another 1-2 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.
Topping and Baking
- Preheat the oven to 200°C (400°F).
- Drizzle a little olive oil over the top.
- Oil your fingers, and dimple the sourdough all over.
- Sprinkle the herbs and sea salt all over.
- Bake the focaccia for 18-20 minutes. Cool it for at least 20 minutes before slicing.
Video
Nutrition
Calories: 189kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 326mgPotassium: 74mgFiber: 2gSugar: 2gVitamin A: 2601IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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