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Cozy Sourdough Discard Pumpkin Focaccia – Easy Fall Recipe

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This soft and pillowy focaccia features a gorgeous orange hue from pumpkin puree and a crispy, golden crust. The sourdough discard adds a subtle tang that pairs perfectly with the earthy sweetness of pumpkin, topped with flaky salt and fresh rosemary.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1/2 cup (120g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 1/2 cups (315g) all-purpose flour (or bread flour for chewier texture)
  • 1 cup (240ml) warm water (about 100°F)
  • 2 tablespoons (30ml) olive oil (plus extra for drizzling)
  • 1 1/2 teaspoons (9g) salt (fine sea salt or table salt)
  • 1 teaspoon (4g) active dry yeast (optional, for more reliable rise)
  • 2 tablespoons (30ml) olive oil (for the pan and topping)
  • 1 tablespoon (2g) fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon (3g) flaky sea salt (like Maldon)
  • 1/4 cup (30g) pumpkin seeds (pepitas, optional for crunch)

Instructions

  1. Mix the dough: In a large bowl, combine sourdough discard, pumpkin puree, warm water, and olive oil. Stir until smooth. Add flour, salt, and yeast (if using). Mix with a wooden spoon until a shaggy, sticky dough forms.
  2. First rest (20 minutes): Cover the bowl with plastic wrap or a damp towel. Let rest for 20 minutes (autolyse).
  3. Stretch and fold (3 times, 20 minutes apart): Wet your hands. Grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 4 times. Cover and rest 20 minutes. Repeat two more times.
  4. Bulk fermentation (1-2 hours): Cover the bowl and let the dough rise at room temperature until doubled in size (1 hour with yeast, 2 hours without).
  5. Prepare the pan: Drizzle 2 tablespoons of olive oil into a 9×13-inch baking pan. Spread to coat bottom and sides.
  6. Transfer and stretch: Gently scrape dough into the oiled pan. Using oiled fingers, gently stretch dough to fit the pan. Let rest 10 minutes, then stretch again until it fills the pan.
  7. Second rise (30-45 minutes): Cover the pan with plastic wrap or a towel. Let rise until puffy and reaches the edges.
  8. Preheat and dimple: Preheat oven to 425°F (220°C). Drizzle 1 tablespoon olive oil on top. Use fingertips to press deep dimples all over the dough. Sprinkle with rosemary, flaky salt, and pumpkin seeds (if using).
  9. Bake: Bake for 20-25 minutes until deep golden brown and bottom sounds hollow when tapped. Tent with foil at 15 minutes if browning too fast.
  10. Cool and serve: Let cool in pan for 5 minutes, then transfer to a wire rack. Drizzle with more olive oil if desired. Serve warm or at room temperature.

Notes

Use warm water (around 100°F) to activate yeast. Wet hands when handling sticky dough. Dimple all the way to the bottom of the pan for crispy oil pools. Let cool 5 minutes before slicing. Tastes even better the next day.

Nutrition

Keywords: sourdough discard, pumpkin focaccia, fall recipe, easy bread, sourdough, pumpkin, focaccia, autumn

Find it online: https://cookluma.com/cozy-sourdough-discard-pumpkin-focaccia-easy-fall-recipe/