Ingredients:
- 180g active sourdough starter
- 120ml warm oat milk
- 80g unsweetened pumpkin puree
- 38g brown sugar
- 28g melted unsalted butter
- 310g bread flour
- 3g instant yeast
- 6g fine sea salt
- 2g pumpkin pie spice
- 5ml vanilla extract
- 56g softened unsalted butter
- 100g brown sugar
- 16g ground cinnamon
- 1g pumpkin pie spice
- 1 pinch salt
- 113g softened cream cheese
- 28g softened unsalted butter
- 42g maple syrup
- 60g powdered sugar
- 22ml milk or cream
- 2.5ml vanilla extract
Instructions:
- Whisk together the active sourdough starter, warm oat milk, pumpkin puree, melted butter, brown sugar, and vanilla extract. Stir in the instant yeast and let the mixture sit for 10 minutes until slightly foamy.
- Gradually mix in the bread flour, fine sea salt, and pumpkin pie spice until a shaggy dough forms. Knead the dough until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it undergo an overnight cold proof in the refrigerator for approximately 18 hours.
- In a small bowl, combine softened butter, brown sugar, ground cinnamon, pumpkin pie spice, and a pinch of salt to create the swirl filling.
- Stretch the chilled dough into a 9x13 inch baking sheet lined with parchment paper. Spread the cinnamon-sugar mixture across the surface, then fold and dimple the dough to create organic ribbons of filling.
- Bake at 375°F (190°C) for 30 minutes, or until the crust is mahogany-colored and the interior is set.
- Prepare the glaze by whisking together softened cream cheese, butter, maple syrup, powdered sugar, milk or cream, and vanilla extract until smooth.
- Drizzle the maple cream cheese glaze over the warm focaccia before serving.