Sourdough Pumpkin Pie Focaccia Made with Fresh Milled Flour

Indulge in fall vibes with this Sourdough Pumpkin Pie Focaccia made with fresh milled flour. Soft, spice-infused, and shareable—perfect for cozy breakfasts, snacks, or dessert. This may be your new fall obsession! 

Who wouldn’t love a soft, pumpkin pie focaccia that has all the best tastes of pumpkin pie without going full-on pie and sugar bomb? Crafted with whole grain flour, this beauty brings hearty, earthy nuttiness and sweet spices that’ll have your kitchen smelling like a holiday hug.

Need more pumpkin recipes? Try Pumpkin & Herb Focaccia, Maple Pumpkin Custards, Pumpkin Cinnamon Rolls, Roasted Pumpkin Seeds. 

Looking for more sourdough recipes made with freshly milled flour? Try Sourdough Challah, Cheesy Sourdough Focaccia Bread, Sourdough Apple Pie Cobbler, Sourdough Apple Pie Oat Bars, Sourdough Pound Cake, or Sourdough Chocolate Chip Banana Muffins. 

Why You’ll Love this Sweet Focaccia Recipe

This sourdough bread is great for breakfast, dessert, or as an afternoon treat. It’s not a complicated pastry. A slice of cozy that has the pumpkin flavor you love about this season. Pumpkin puree gives this loaf a moist spring, the best aroma, and lots of depth of flavor!

Besides the fact that it’s a sweet bread, Fresh-milled flour brings real depth; a subtle, nutty flavor from freshly ground whole wheat flour brings a rustic richness that supermarket flour just can’t mimic. The spiced and sweet brown sugar crumble on top gives fall flavor and “pumpkin pie vibes” without having to bake the whole pie. 

Tear it apart around a board game, or just me + coffee + this focaccia on a brisk autumn afternoon.

Step-By-Step Focaccia Pumpkin Sourdough Recipe

Mix & Rest (Autolyse): Combine pumpkin puree, water, maple syrup, starter, and olive oil in a bowl. Stir in both flours and pumpkin pie spice until a shaggy dough forms. Let it rest for 30-60 minutes.

Oil, Salt, & Knead: Add salt and olive oil. Knead for 8-10 minutes, or until the dough forms a windowpane. 

Bulk Fermentation: Cover the dough and let your sourdough pumpkin focaccia dough rest at room temperature until slightly puffy (3–4 hours). It will not rise 100%, look for about a 50% rise. 

Second Proof and Topping: Transfer dough to a well-oiled pan (use about 2-4 tablespoons of olive oil, you don’t want anything to stick). Use fingertips to stretch it out to the edges of the pan.

Let the dough rise at room temperature for about 1 hour while you preheat the oven to 450 degrees. The second rise is finished when the dough passes the poke test. 

When proofing is complete, melt butter in a small bowl. In a separate ramekin, mix the crumble topping ingredients together.

Drizzle melted butter and crumble topping mixture over the top of the dough and gently dimple with your fingers. Try not to break through the bottom of the dough with your nails.

Bake: Bake 20–25 minutes until you have a nice golden crispy crust at the edges, and it’s still tender in the center. It should have an internal temperature of 200 degrees. 

Ice, Cool & Slice: Immediately remove the focaccia loaf from the pan and place it on a wire cooling rack. Mix up icing ingredients in a small ramekin then drizzle over the top of your dough.

Let it cool for at least 10-15 minutes if you can resist. Slice, serve, and enjoy.

Sourdough Pumpkin Focaccia Variations

This little loaf is perfect for a family breakfast or brunch, and a totally shareable dessert. It may even be the best addition to your Thanksgiving day brunch! Give it your own twist by drizzling with a simple mix of maple syrup + a pinch of cinnamon or throw in some chopped pecans with the brown sugar crumble topping.

This Sourdough Pumpkin Pie Focaccia—thanks to fresh-milled flour and a buttery spice crumble—is more than bread. It’s a slice of fall that’s warm, snuggly, and unique in the best way. Your kitchen is about to smell incredible, and your belly will be very happy.

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Sourdough Pumpkin Pie Focaccia Made with Fresh Milled Flour

Yield: 1 Small Loaf

Prep Time: 5 hours 40 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 6 hours 10 minutes

Soft, spice-infused fall vibes with Sourdough Pumpkin Pie Focaccia made using fresh-milled flour. Perfect for breakfast or dessert!

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Ingredients

Dough

• 60 grams Active Sourdough Starter (3 Tablespoons)
• 27 grams Maple Syrup (1 Tablespoon)
• 130 grams Pumpkin Puree (1/2 Cup), canned or homemade
• 115 grams Water (1/2 Cup)
• 200 grams Hard White Wheat (1 Cup Berries)
• 50 grams Soft White Wheat (1/4 Cup Berries)
• 3 grams Salt (1 teaspoon)
• 4 grams Pumpkin Pie Spice (2 teaspoons)
• 13 grams Olive oil (1 Tablespoon), plus 2-4 TBSP more for coating pan

Topping

• 2 Tablespoons Butter, melted
• 3 Tablespoons Brown Sugar
• 1/4 teaspoon Pumpkin Pie Spice
• 1 Tablespoon Flour, doesn't matter what kind of wheat berries are used

Icing

• 2 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla Extract
• Splash of Water

Instructions

1. Combine pumpkin puree, water, maple syrup, starter, and olive oil in a bowl. Stir in both flours and pumpkin pie spice until a shaggy dough forms. Let it rest for 30-60 minutes.
2. Add salt and olive oil. Knead for 8-10 minutes, or until the dough forms a windowpane. 
3. Cover the dough and let your sourdough pumpkin focaccia dough rest at room temperature until slightly puffy (3–4 hours). It will not rise 100%, look for about a 50% rise. 
4. Transfer dough to a well-oiled pan (use about 2-4 tablespoons of olive oil, you don't want anything to stick). Use fingertips to stretch it out to the edges of the pan.
5. Let the dough rise at room temperature for about 1 hour while you preheat the oven to 450 degrees. The second rise is finished when the dough passes the poke test. 
6. When proofing is complete, melt butter in a small bowl. In a separate ramekin, mix the crumble topping ingredients together.
7. Drizzle melted butter and crumble topping mixture over the top of the dough and gently dimple with your fingers. Try not to break through the bottom of the dough with your nails.
8. Bake 20–25 minutes until you have a nice golden crispy crust at the edges, and it's still tender in the center. It should have an internal temperature of 200 degrees. 
9. Immediately remove the focaccia loaf from the pan and place it on a wire cooling rack.
10. Mix up icing ingredients in a small ramekin, then drizzle over the top of your dough.
11. Let it cool for at least 10-15 minutes if you can resist. Slice, serve, and enjoy.

Notes

• Recipe makes one small focaccia—enough for a cozy dessert or breakfast for the family
• I use a round pan, but a square one is totally fine
• This is a high hydration recipe, so it can make for a sticky dough; if you need to make adjustments for your environment, do it; it's your bread after all! 
• I have not tried refrigerating overnight, but you may opt to try for deeper flavors.
• Being fresh-milled, this dough will not rise as much as traditional flour and will have a denser crumb, keep that in mind.
• Be sure to use an active starter; otherwise, fermentation time may take a much longer time to rise if you use unfed sourdough discard
• If needed, line your pan with parchment paper before oiling for easy removal
• You can butter and dimple your dough before the second rise if you prefer.

Nutrition Information

Yield 10 Serving Size 1 slice
Amount Per Serving Calories 175Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 6mgSodium 138mgCarbohydrates 31gFiber 4gSugar 7gProtein 5g

*This has not been evaluated by the FDA