Description

Pumpkin Walnut Focaccia with Brown Sugar Caramel is a fall-inspired twist on traditional focaccia, with rich pumpkin purée, toasted walnuts, and a luscious brown sugar caramel drizzle. Perfect for brunch or dessert!

Ingredients

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

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Instructions

In a large bowl, combine sourdough starter, warm water, and pumpkin purée. Stir to combine.
Add flour, salt, and brown sugar. Stir until a sticky dough forms.
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.
After the final fold, knead in the toasted walnuts. Cover and let the dough ferment at room temperature for 6-8 hours, or until it doubles in size.
Grease a rectangular baking pan with olive oil and line with parchment paper. Transfer dough to the pan and gently stretch to fit. Let it proof for 1-2 hours until puffy.
Preheat your oven to 425°F (220°C).
Once dough is puffy, use oiled fingers to dimple the surface. Drizzle a little olive oil on top.
Bake for 25-30 minutes, until golden brown and crispy on the edges.
While the focaccia bakes, prepare the caramel drizzle: Melt butter in a saucepan, then add brown sugar and heavy cream. Stir until smooth and simmer for 2-3 minutes. Add a pinch of sea salt.
Once the focaccia is baked, remove from oven and cool slightly. Drizzle with the brown sugar caramel. Serve warm or at room temperature.

Notes

Substitute walnuts with toasted pecans for a different flavor.

Reduce the sweetness by skipping the caramel drizzle or using honey/maple syrup instead.

For a savory twist, add fresh rosemary or thyme to the dough.

Make it vegan by using plant-based butter and dairy-free cream for the caramel drizzle.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Bread/Dessert
Method: Baking
Cuisine: Italian/Fusion

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 20g
Sodium: 250mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 5g
Cholesterol: 20mg