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Perfect Sourdough Discard Pumpkin Focaccia

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This focaccia is a beautiful marriage of sourdough and pumpkin, using up your discard to create a tangy, tender bread with a gorgeous sunset orange color. It’s forgiving for beginners and stays fresh for days.

Ingredients

Scale
  • 3 cups (360g) bread flour
  • 1 cup (240g) sourdough discard, unfed
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • ¾ cup (180ml) warm water (about 85°F)
  • ¼ cup (60ml) olive oil, plus extra for drizzling
  • 1 tablespoon honey or maple syrup
  • 1½ teaspoons fine sea salt (or 2 teaspoons kosher salt)
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt (e.g., Maldon), for finishing
  • 2 tablespoons pumpkin seeds (optional)

Instructions

  1. Mix the dough: In a large bowl, combine bread flour, sourdough discard, pumpkin puree, warm water, olive oil, honey, and salt. Stir until a shaggy mass forms. Cover with plastic wrap and let rest for 30 minutes.
  2. Perform stretch and folds: Wet your hands slightly. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this four times total. Cover and rest 30 minutes. Repeat this stretch and fold process three more times, every 30 minutes.
  3. Bulk fermentation: After the last fold, cover the bowl tightly and let it ferment at room temperature for 6-8 hours, until roughly doubled in size and bubbly on the surface.
  4. Prepare the pan: Drizzle 2 tablespoons of olive oil into a 9×13-inch baking pan. Spread evenly over the bottom and up the sides.
  5. Transfer and rest: Gently coax the dough into the oiled pan. Do not punch it down. Let it rest uncovered for 30 minutes.
  6. Dimple the dough: Drizzle another tablespoon of olive oil over the top. Using your fingertips, press straight down into the dough, creating deep dimples across the entire surface. Sprinkle chopped rosemary, flaky sea salt, and pumpkin seeds evenly over the top.
  7. Final proof: Cover the pan with plastic wrap and let the dough rise for another 2-3 hours, until puffed and airy.
  8. Bake: Preheat oven to 425°F (220°C). Bake for 25-30 minutes, rotating the pan halfway through, until deep golden brown and the bottom sounds hollow when tapped. If browning too quickly, tent with foil for the last 10 minutes.
  9. Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 20 minutes before slicing.

Notes

If your discard has been in the fridge for over two weeks, give it a quick refresh feeding the day before. For a vegan version, use maple syrup instead of honey. The flavor deepens on day two.

Nutrition

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

Find it online: https://jollyfork.com/perfect-sourdough-discard-pumpkin-focaccia/