Why You’ll Love This Recipe

This focaccia combines the comforting texture of a traditional sourdough with the warm flavors of fall, including the natural sweetness of pumpkin and the nuttiness of toasted walnuts. The addition of a brown sugar caramel drizzle elevates the focaccia to a decadent treat, perfect for a cozy brunch or as a dessert. The dough is soft and airy, with a slightly crispy edge, and the caramel sauce adds a delightful touch of sweetness. It’s a unique and indulgent way to enjoy the flavors of autumn!

Ingredients

For the Focaccia Dough:

3 cups all-purpose flour
1 cup active sourdough starter
¾ cup warm water
½ cup pumpkin purée
1 tablespoon olive oil (plus more for greasing)
1 teaspoon salt
1 tablespoon brown sugar
½ cup chopped walnuts (lightly toasted)

For the Caramel Drizzle:

⅓ cup brown sugar
2 tablespoons butter
2 tablespoons heavy cream
Pinch of sea salt

Instructions

Prepare the Dough: In a large mixing bowl, combine the sourdough starter, warm water, and pumpkin purée. Stir to combine.
Add Dry Ingredients: Add the flour, salt, and brown sugar to the mixture. Stir until a sticky dough forms.
Rest and Fold: Cover the bowl and let the dough rest for 30 minutes. Perform 3 sets of stretch and folds every 30 minutes to develop the dough’s structure.
Incorporate Walnuts: After the final fold, gently knead in the toasted walnuts. Cover the dough and let it ferment at room temperature for 6–8 hours or until it has doubled in size.
Prepare the Pan: Lightly grease a rectangular baking pan and line it with parchment paper. Transfer the dough to the pan and gently stretch it to fit the pan. Let it proof for 1–2 hours, or until it’s puffy.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Dimple the Dough: Once the dough is puffy, use oiled fingers to dimple the surface of the dough. Drizzle a little olive oil over the top.
Bake the Focaccia: Bake the focaccia in the preheated oven for 25–30 minutes, or until golden brown and crisp on the edges.
Prepare the Caramel Drizzle: While the focaccia is baking, make the caramel drizzle. Melt the butter in a small saucepan, then add the brown sugar and heavy cream. Stir until smooth and simmer for 2–3 minutes until it thickens slightly. Add a pinch of sea salt.
Drizzle and Serve: Once the focaccia is done baking, remove it from the oven and let it cool slightly. Drizzle the brown sugar caramel over the focaccia. Serve warm or at room temperature.

Servings and Timing

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 9 hours (includes fermentation time)

Variations

Nut Substitutes: If you prefer, you can substitute walnuts with toasted pecans for a different flavor and texture.
Less Sweet Version: If you prefer a less sweet focaccia, reduce or omit the caramel drizzle, or simply drizzle with a bit of honey or maple syrup instead.
Herb Variation: For a savory twist, add fresh rosemary or thyme to the dough for an herby flavor that complements the pumpkin.
Vegan Option: Use plant-based butter and dairy-free cream in the caramel drizzle to make this recipe vegan-friendly.

Storage/Reheating

Storage: This focaccia is best served fresh, but you can store it in an airtight container for up to 2 days at room temperature.
Reheating: To reheat, place the focaccia in a warm oven (around 350°F) for 5-10 minutes to restore its soft and crispy texture. You can also drizzle a little extra caramel sauce before serving.

FAQs

1. Can I use store-bought pumpkin purée?

Yes, you can use canned pumpkin purée for convenience. Just ensure it’s pure pumpkin purée, not pumpkin pie filling, which contains additional spices and sugar.

2. Can I use instant yeast instead of a sourdough starter?

Yes, you can substitute the sourdough starter with 1 packet of active dry yeast, but the flavor will be different. Sourdough provides a distinctive tang that contributes to the complexity of the focaccia.

3. How do I know when the focaccia is done?

The focaccia is done when it’s golden brown on top and crispy on the edges. You can also tap the bottom of the focaccia; it should sound hollow if it’s fully baked.

4. Can I freeze this focaccia?

Yes, you can freeze the focaccia before adding the caramel drizzle. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Reheat in the oven at 350°F until warm and crispy.

5. Can I make the caramel drizzle ahead of time?

Yes, you can prepare the caramel drizzle ahead of time and store it in the refrigerator for up to a week. Reheat gently before drizzling over the focaccia.

6. Can I skip the caramel drizzle?

Yes, the focaccia is delicious on its own, but the caramel drizzle adds a delightful sweetness. If you prefer a savory version, you can simply skip the caramel or top it with some olive oil and herbs instead.

7. Can I add more vegetables to this focaccia?

Yes, you can add roasted vegetables like sweet potatoes or onions to the dough before baking for added texture and flavor.

8. Is this focaccia gluten-free?

This recipe is not gluten-free, but you can use a gluten-free flour blend to make it gluten-free. The texture may vary slightly, but it should still be delicious.

9. Can I make this recipe without walnuts?

Yes, you can leave out the walnuts or replace them with other nuts or seeds of your choice, such as pecans, almonds, or sunflower seeds.

10. Can I use a different type of flour?

You can use whole wheat flour or a mix of whole wheat and all-purpose flour for a denser, heartier texture. However, keep in mind that the flavor and texture may change slightly.

Conclusion

This Pumpkin Walnut Focaccia with Brown Sugar Caramel is the perfect fall-inspired treat. The combination of pumpkin, walnuts, and caramel makes it both indulgent and comforting. Whether you serve it as a dessert or a side for a cozy brunch, this focaccia is sure to be a hit. Easy to make, yet incredibly flavorful, it’s a unique twist on traditional focaccia that you won’t want to miss!