A fall inspired pumpkin focaccia that is delicious and visually appealing. It features a mild pumpkin flavor and a gorgeous orange color, topped with your choice of toppings like sliced jalapenos and fresh peppers, perfect for the season.
1: In the morning, mix 240g of water with your pumpkin. Then incorporate it with the flour.
2: Mix until no dry spots remain. Cover and let autolyse for 30mins.
3: Add your levain, salt, and the remaining 20g of water. Once combined, add in your olive oil.
4: Mix and perform slap and folds until the dough comes together.
5: Place it back into a bowl, cover, and bulk ferment for 30mins.
6: Perform a round of stretch and folds. Cover and proof for 30mins (repeat this 1-2 more times).
7: Perform a round of coil folds. Cover and proof for 30mins (repeat this 1-2 more times).
8: After all 4 folds, transfer the dough to a well-oiled 9”x13” pan. Gently stretch the dough out so it fills the pan.
9: Cover and bulk ferment for at least 3-4 hrs in a warm environment.
10: When the dough is ready, preheat your oven to 450F. Drizzle the dough with olive oil and dimple it.
11: Add your favorite toppings, drizzle with more oil, and bake for 25-30mins until the top is golden brown.
