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Pumpkin Cinnamon Swirl Focaccia

A delightful twist on traditional focaccia bread, featuring a pumpkin-infused dough and a sweet cinnamon swirl, perfect for cozy fall gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Bread, Breakfast, Snack
Cuisine: American, Baking
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup warm water Activates the yeast and helps with dough hydration
  • 2 teaspoons instant yeast Aids in the dough's rising process without long wait times
  • 1 cup pumpkin puree Provides moisture and a rich flavor profile
  • 2 tablespoons maple syrup Adds sweetness and a touch of depth to the flavor
  • 1 teaspoon kosher salt Enhances the overall taste of the dough
  • 3 cups all-purpose flour Forms the main structure of the bread
  • 1 tablespoon ground cinnamon Infuses warmth and a spicy-sweet aroma
  • 1 tablespoon pumpkin pie spice Adds a complex blend of fall flavors
  • 2 tablespoons unsalted butter Contributes richness and flavor in the dough
Cinnamon Swirl
  • 1 cup brown sugar Provides sweetness and moisture in the swirl
  • 1 tablespoon ground cinnamon Adds flavor to the swirl
  • 1 teaspoon pumpkin pie spice Enhances the cinnamon flavor
Glaze
  • 1 cup powdered sugar Used for the glaze to top the focaccia
  • 1 teaspoon vanilla extract Adds a subtle sweetness
  • 1 pinch salt Balances the sweetness of the glaze

Method
 

Preparation
  1. In a large bowl or stand mixer, whisk together warm water, yeast, pumpkin puree, maple syrup, and salt.
  2. In a separate bowl, whisk together flour, cinnamon, and pumpkin pie spice.
  3. Add the dry mixture to the wet mixture and stir until a shaggy, sticky dough forms. Cover and let rest for 10 minutes.
  4. Knead with a dough hook for 2 to 3 minutes until smoother, creating a wet and sticky dough. Transfer to a lightly greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
Cooking
  1. In a small bowl, combine melted butter, brown sugar, cinnamon, and pumpkin pie spice, stirring until smooth.
  2. Grease a 9x13 pan with melted butter and oil. Transfer the dough into the prepared pan, stretching gently to fit.
  3. Spread half of the cinnamon mixture over the dough, keeping at least 1 inch from the edges. Fold the dough like a letter (into thirds), then rotate 90 degrees and stretch it out to fit the pan again.
  4. Cover and let rise until puffy, about 1.5 to 2 hours.
  5. Preheat oven to 375°F and bake for 18 to 22 minutes, until golden brown and the internal temperature reaches 190°F.
  6. Whisk glaze ingredients until smooth. Let focaccia cool for 15 minutes, then drizzle the glaze over the warm focaccia. Serve and enjoy!

Notes

For best flavor, use fresh pumpkin puree rather than canned and add a pinch of nutmeg for extra warmth. Brush olive oil on the focaccia before baking for added richness and an appealing crust. Create dimples in the dough before baking to improve rise and texture.