Print

Pumpkin Walnut Focaccia with Brown Sugar Caramel

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

  1. In a large mixing bowl, combine the sourdough starter, warm water, and pumpkin purée. Stir to combine.
  2. Add flour, salt, and brown sugar. Mix until a sticky dough forms.
  3. Cover and let rest for 30 minutes. Perform 3 sets of stretch and folds every 30 minutes.
  4. 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.
  5. 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.
  6. Preheat oven to 425°F (220°C). Dimple the dough with oiled fingers, then drizzle lightly with olive oil.
  7. Bake for 25–30 minutes or until golden brown and crisp on the edges.
  8. 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.
  9. 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

Find it online: https://yumfoodusa.com/pumpkin-walnut-focaccia-with-brown-sugar-caramel/