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Easy Sourdough Discard Pumpkin Focaccia Recipe

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This light and savory sourdough discard pumpkin focaccia is the perfect fall bake. It uses simple ingredients to create a bread with a deep golden crust, airy crumb, and a subtle tang from the sourdough discard, complemented by earthy pumpkin and fruity olive oil.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed, at room temperature
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (240ml) warm water (about 100°F)
  • ¼ cup (60ml) olive oil, plus more for pan and topping
  • 1 teaspoon (3g) active dry yeast
  • 1½ teaspoons (9g) fine sea salt
  • 1 tablespoon (15ml) honey
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt for topping

Instructions

  1. Make the dough: In a large mixing bowl, whisk together 3 cups (375g) all-purpose flour, 1 teaspoon active dry yeast, and 1½ teaspoons fine sea salt. In a separate bowl or measuring cup, mix 1 cup (240g) sourdough discard, ½ cup (120g) pumpkin puree, 1 cup (240ml) warm water, ¼ cup (60ml) olive oil, and 1 tablespoon honey until smooth. Pour the wet ingredients into the dry and mix with a wooden spoon or your hands until a shaggy, sticky dough forms.
  2. Bulk fermentation: Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes (autolyse). After 30 minutes, perform the first set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat 4-6 times. Cover and rest 30 minutes. Repeat the stretch and fold process 2 more times with 30-minute rests. After the third set, let the dough rest, covered, for 1-2 hours until nearly doubled in siz…
  3. Prepare the pan: Pour 2-3 tablespoons of olive oil into a 9×13-inch baking pan and spread evenly over the bottom and up the sides.
  4. Transfer the dough: Gently scrape the dough into the oiled pan. Let it settle for 10 minutes, then use oiled fingertips to gently stretch it toward the edges. If it resists, let rest another 10 minutes and try again.
  5. Final proof: Cover the pan loosely with plastic wrap and let rise for 1-2 hours until puffy and nearly doubled in height.
  6. Dimple the dough: About 20 minutes before baking, preheat oven to 425°F (220°C). Drizzle another tablespoon of olive oil over the dough. Use your fingertips to press deep dimples all over the surface, pushing to the bottom of the pan. Sprinkle chopped rosemary and flaky sea salt evenly on top.
  7. Bake: Place pan on the middle rack and bake for 25-30 minutes until deep golden brown and the bottom sounds hollow when tapped. If browning too quickly, tent with foil for the last 5-10 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  8. Serve: Cut into squares or strips and serve warm or at room temperature.

Notes

Don’t skip the stretch and folds—they build gluten for a light, airy texture. Be generous with olive oil for a crispy crust. Let the focaccia cool completely before cutting to avoid a gummy crumb. For best results, bring sourdough discard to room temperature before starting.

Nutrition

Keywords: sourdough discard, pumpkin focaccia, fall bread, easy focaccia, sourdough recipe, pumpkin recipe, savory bread

Find it online: https://bitesienna.com/easy-sourdough-discard-pumpkin-focaccia-recipe/