Sourdough Pumpkin Cinnamon Roll Focaccia

Imagine the warm, comforting aroma of freshly baked cinnamon rolls mingling with the earthy scent of pumpkin and the tangy notes of sourdough. This is exactly what you’ll experience when you bake our sourdough pumpkin cinnamon roll focaccia. Perfect for fall brunches, holiday gatherings, or simply as a special weekend treat, this recipe will surely become a new favorite in your baking repertoire.

Recipe

Ingredients

For the dough:

• 1 cup active sourdough starter
• 1/2 cup pumpkin puree
• 1/4 cup warm water
• 2 tbsp olive oil
• 2 1/2 cups bread flour
• 1 tsp salt
• 1 tbsp sugar

For the filling:

• 1/2 cup brown sugar
• 2 tbsp cinnamon
• 1/4 cup softened butter

For finishing:

Optional cream cheese glaze:

• 4 oz cream cheese
• 1/2 cup powdered sugar
• 2 tbsp milk

Steps

1. In a large bowl, combine the sourdough starter, pumpkin puree, warm water, and 2 tbsp olive oil. Mix well.
2. Add the bread flour, salt, and sugar to the wet ingredients. Knead the dough for about 10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size.
4. While the dough is rising, prepare the filling by mixing the brown sugar, cinnamon, and softened butter until well combined.
5. Once the dough has risen, punch it down and stretch it into a 9×13 inch rectangle on a greased baking sheet.
6. Spread the filling evenly over the dough, leaving a 1-inch border around the edges.
7. Starting from the long side, roll the dough tightly into a log. Then, coil the log into a spiral shape on the baking sheet.
8. Cover the shaped dough and let it rise for another 1-2 hours.
9. Preheat your oven to 425°F (220°C).
10. Just before baking, use your fingers to dimple the surface of the dough gently. Drizzle with the remaining 2 tbsp of olive oil.
11. Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
12. If desired, prepare the cream cheese glaze by mixing cream cheese, powdered sugar, and milk until smooth.
13. Allow the focaccia to cool for 10 minutes before drizzling with the glaze, slicing, and serving.

Tips and Tricks

• Ensure your sourdough starter is active and bubbly before using it in the recipe for the best rise and flavor.
• If you don’t have pumpkin puree on hand, you can substitute with sweet potato puree or butternut squash puree for a similar effect.
• For a more pronounced pumpkin flavor, add 1 tsp of pumpkin pie spice to the dough.
• Don’t overwork the dough when shaping it, as this can lead to a tougher texture.
• If you prefer a less sweet version, you can reduce the amount of brown sugar in the filling or skip the cream cheese glaze.
• For an extra touch of fall, sprinkle some chopped pecans or pumpkin seeds over the glaze before serving.

How to Serve

This Sourdough Pumpkin Cinnamon Roll Focaccia is versatile and can be enjoyed in various ways:

1. Serve it warm as a decadent breakfast or brunch item alongside a hot cup of coffee or tea.
2. Cut it into smaller pieces and offer it as part of a fall-themed dessert platter.
3. Pack slices in lunchboxes for a special midday treat.
4. Serve it as an unconventional side dish with a hearty fall soup or stew.
5. Toast leftover slices and spread with butter for a quick and delicious snack.

Fall’s Ultimate Bread

The sourdough pumpkin cinnamon roll focaccia combines the diverse flavors and textures characteristic of fall baking. This recipe blends the tangy complexity of sourdough, the earthy sweetness of pumpkin, and the warm spiciness of cinnamon rolls. Bakers of all skill levels will find joy and satisfaction in crafting this fusion bread, resulting in a delicious creation.