• Feed your starter 4-8 hours before starting your dough. You want your starter to be active and bubbly when adding it to the recipe.

Mix Dough

• Use a paper towel to blot the pumpkin puree to remove excess moisture. You should end up with 90 grams of pumpkin puree once moisture is removed.
• Whisk together the water and sourdough starter in a large bowl. Add the remaining bread flour, pumpkin puree, brown sugar, salt, and pumpkin spice and mix with a spatula or slightly damp hands. The dough will be sticky at this point!
  350 grams water, 60 grams sourdough starter, 550 grams bread flour, 6 grams pumpkin pie spice, 9 tsp salt, 90 grams pumpkin puree, 55 grams light brown sugar
• Cover the dough with plastic wrap or a shower cap and let rest for 30 minutes.

Stretch + Folds

• Perform two sets of stretch and folds, spaced twenty minutes apart.

  To do the stretch and folds: Lift one side of the dough and stretch it over itself. Rotate the bowl clockwise, pick up another side of the dough, and stretch it up and fold it over the dough ball. Repeat on each side of the dough until it becomes taut and resistant.

Bulk Ferment

• Cover the dough once and allow it to ferment for 12-14 hours or until it is jiggly with a few bubbles on top. Bulk fermentation is temperature-dependent, in warmer temps it will ferment faster.

Second Ferment

• Liberally butter a 9x11 baking dish or baking sheet. Form the dough into a loose rectangle. Place the dough into the baking dish and rub additional butter on both sides of the dough. Cover and let rise for 1-2 hours or until the dough has expanded and puffed up in size.
  1/2 cup butter
• Once the dough has risen, use the tips of your fingertips to dimple the dough. Push the dough down, letting your fingers almost touch the bottom of the pan. Use this time to gently push the dough into the corners of the baking vessel.

Crumb Topping

• Whisk together the flour, brown sugar, cinnamon, and nutmeg until well combined. Add the melted butter and fluff with a fork until crumbles form. Sprinkle all over the top of the focaccia, then press it down into the dough.
  2/3 cup all purpose flour, 1/3 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 cup butter

Bake

• Bake at 375°F for 35-40 minutes, or until the dough reaches an internal temperature of 190-200°. The top of the bread will be golden brown.

Cream Cheese Topping

• Mix the cream cheese, powdered sugar, and vanilla. Drizzle over the top of the focaccia bread while it's still warm.
  1 1/2 cups powdered sugar, 1/2 cup cream cheese, 1 tsp vanilla, 3-4 tbsp milk
• Let the focaccia rest for 10-15 minutes, then slice. Use care when slicing not to knock off the crumb topping.