A fall-inspired sweet sourdough focaccia infused with pumpkin purée, studded with toasted walnuts, and finished with a luscious brown sugar caramel drizzle—perfect for a cozy autumn brunch or a uniquely satisfying dessert. This fluffy, golden bread brings together the earthy richness of pumpkin, the crunch of nuts, and the warmth of caramel for a delightful seasonal treat.
Why You’ll Love This Recipe
- A sweet twist on classic focaccia with seasonal pumpkin flavor
- Made with a sourdough base for a light tang and natural rise
- Toasted walnuts add a rich, nutty texture
- Brown sugar caramel brings an indulgent finishing touch
- Great for fall brunches, dessert tables, or holiday spreads
- Can be made ahead and served warm or at room temperature
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 cups all-purpose flour
- 1 cup active sourdough starter
- 3/4 cup warm water
- 1/2 cup pumpkin purée
- 1 tablespoon olive oil (plus more for greasing)
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 cup chopped walnuts (lightly toasted)
For the caramel drizzle:
- 1/3 cup brown sugar
- 2 tablespoons butter
- 2 tablespoons heavy cream
- Pinch of sea salt
Directions
- In a large bowl, combine sourdough starter, warm water, and pumpkin purée. Stir until smooth.
- Add flour, salt, and brown sugar. Mix until a sticky dough forms.
- Cover and rest for 30 minutes. Perform 3 sets of stretch and folds every 30 minutes.
- After the final fold, knead in toasted walnuts gently. Cover and let ferment at room temperature for 6–8 hours until doubled in size.
- Lightly grease a rectangular baking pan and line with parchment paper. Transfer dough to the pan and gently stretch to fit.
- Let the dough proof for 1–2 hours until puffy.
- Preheat oven to 425°F (220°C). Use oiled fingers to dimple the dough and drizzle lightly with olive oil.
- Bake for 25–30 minutes until golden brown and crisp on the edges.
- While baking, prepare the caramel drizzle: melt butter in a saucepan, add brown sugar and cream, and stir until smooth. Simmer for 2–3 minutes until slightly thickened. Stir in a pinch of sea salt.
- Drizzle caramel over focaccia once it has cooled slightly. Serve warm or at room temperature.
Servings and timing
- Servings: 8
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 9 hours (including ferment and proof time)
- Calories: 290 kcal per serving
Variations
- Nut-Free Option: Omit walnuts or use pumpkin seeds for a similar crunch.
- Extra Spice: Add a pinch of cinnamon or nutmeg to the dough for a deeper fall flavor.
- Dairy-Free: Use plant-based butter and cream for a dairy-free caramel drizzle.
- Add-ins: Try adding dried cranberries or chopped dates for extra sweetness.
- Mini Focaccias: Divide dough into smaller portions and bake in ramekins for individual servings.
Storage/reheating
- Storage: Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.
- Reheating: Warm in a 300°F (150°C) oven for 8–10 minutes to refresh texture.
- Freezing: Freeze cooled focaccia slices in an airtight bag for up to 2 months. Reheat before serving.
FAQs
Can I use canned pumpkin purée?
Yes, canned pumpkin purée works perfectly and provides consistent moisture and flavor.
Can I use instant yeast instead of sourdough starter?
Yes, substitute 2 teaspoons of instant yeast and reduce ferment time. Adjust hydration as needed.
How do I toast the walnuts?
Spread walnuts on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, stirring halfway.
Can I make the caramel drizzle ahead of time?
Yes, refrigerate it in a sealed container and gently reheat before drizzling over the focaccia.
Is the focaccia very sweet?
It’s mildly sweet; the caramel adds most of the sweetness. You can adjust the drizzle to taste.
What type of flour is best?
All-purpose flour works well, but you can also use bread flour for a chewier texture.
How do I know when the focaccia is done?
It should be golden brown with a crisp bottom. Tap it—if it sounds hollow, it’s done.
Can I make this without parchment paper?
Yes, but ensure the pan is well-greased with olive oil to prevent sticking.
Can I shape this into a round focaccia?
Absolutely. Use a round pan or baking stone and adjust baking time slightly.
Can I add toppings before baking?
Yes, press in a few extra walnuts or sprinkle brown sugar for extra texture and sweetness.
Conclusion
Pumpkin Walnut Focaccia with Brown Sugar Caramel brings together the warmth of fall ingredients with the beloved texture of sourdough focaccia. This sweet, soft bread is ideal for cozy gatherings, brunch spreads, or simply savoring a seasonal bake with a cup of coffee. Whether served warm or at room temperature, it’s a charming and delicious twist on traditional focaccia.
Pumpkin Walnut Focaccia with Brown Sugar Caramel
A fall-inspired sweet sourdough focaccia infused with pumpkin purée, studded with toasted walnuts, and finished with a luscious brown sugar caramel drizzle—perfect for brunch or dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 9 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 cup active sourdough starter
- 3/4 cup warm water
- 1/2 cup pumpkin purée
- 1 tablespoon olive oil (plus more for greasing)
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 cup chopped walnuts (lightly toasted)
- For the caramel drizzle:
- 1/3 cup brown sugar
- 2 tablespoons butter
- 2 tablespoons heavy cream
- Pinch of sea salt
Instructions
- In a large mixing bowl, combine the sourdough starter, warm water, and pumpkin purée. Stir to combine.
- Add flour, salt, and brown sugar. Mix until a sticky dough forms.
- Cover and let rest for 30 minutes. Perform 3 sets of stretch and folds every 30 minutes.
- After the final fold, gently knead in the chopped walnuts. Cover and let the dough ferment at room temperature for 6–8 hours or until doubled in size.
- Lightly grease a rectangular baking pan 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 oven to 425°F (220°C). Dimple the dough with oiled fingers, then drizzle lightly with olive oil.
- Bake for 25–30 minutes or until golden brown and crisp on the edges.
- While baking, prepare the caramel: melt butter in a small saucepan, add brown sugar and cream, stir until smooth. Simmer for 2–3 minutes until thickened slightly. Add a pinch of sea salt.
- Drizzle caramel over the focaccia once slightly cooled. Serve warm or at room temperature.
Notes
- Use canned or homemade pumpkin purée, but avoid pumpkin pie filling.
- Toasted pecans can be used in place of walnuts.
- For a less sweet version, reduce or omit the caramel drizzle.
- Best served the day it’s baked but can be stored airtight for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg