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Flavorful Swirled Pumpkin Chocolate Chip Sourdough Focaccia

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A cozy and tangy sourdough focaccia swirled with pumpkin puree and studded with melty chocolate chips, perfect for fall and holiday mornings.

Ingredients

Scale
  • 100g (⅓ cup) active sourdough starter, bubbly and fed
  • 500g (4 cups) all-purpose flour
  • 350g (1½ cups) lukewarm water
  • 10g (2 tsp) fine sea salt
  • 60g (4 tbsp) olive oil, plus extra for drizzling
  • 200g (¾ cup) pumpkin puree, smooth and not watery
  • 50g (¼ cup) brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 150g (¾ cup) semi-sweet chocolate chips

Instructions

  1. In a large bowl, combine 500g (4 cups) all-purpose flour, 100g (⅓ cup) active sourdough starter, and 350g (1½ cups) lukewarm water. Stir until just combined (about 2 minutes), then cover and let rest for 30 minutes to allow autolyse.
  2. Sprinkle 10g (2 tsp) salt over the dough, then drizzle in 60g (4 tbsp) olive oil. Fold and knead gently for about 5 minutes until smooth and elastic.
  3. Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature (70–75°F / 21–24°C) for 3 to 4 hours. Every 30 minutes during the first 2 hours, perform a set of stretch and folds.
  4. While dough ferments, mix 200g (¾ cup) pumpkin puree with 50g (¼ cup) brown sugar, 1 tsp ground cinnamon, and 1 tsp vanilla extract in a small bowl. Set aside.
  5. Once bulk fermentation is done, turn the dough onto a lightly floured surface. Divide it roughly in half. Roll out one half into a thin rectangle about 12×9 inches (30×23 cm). Spread half the pumpkin mixture evenly over this dough.
  6. Place the second half of the dough on top and gently press to seal. Cut the layered dough into strips about 1 inch (2.5 cm) wide. Twist each strip to create the swirl effect, then coil or lay the twists into your greased baking pan.
  7. Sprinkle 150g (¾ cup) chocolate chips evenly over the top, pressing lightly into the dough. Drizzle a little olive oil over everything.
  8. Cover the pan with plastic wrap or a damp towel and let it proof for 1 to 1½ hours until puffed but not doubled.
  9. Preheat the oven to 425°F (220°C). Bake the focaccia on the middle rack for 20-25 minutes until golden brown and a skewer inserted comes out clean.
  10. Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Do not rush fermentation; stretch and folds strengthen the dough. Use ripe, active starter for best rise. Keep chocolate chips chilled before adding to prevent early melting. Olive oil is key for a crispy crust. For quicker rise, place dough in a warm spot but watch closely to avoid overproofing. If dough is sticky during shaping, lightly flour hands. The swirl pattern is rustic and imperfect but charming.

Nutrition

Keywords: pumpkin focaccia, sourdough bread, chocolate chip bread, fall bread recipe, easy sourdough focaccia, pumpkin swirl bread, holiday brunch bread

Find it online: https://tempotaste.com/flavorful-swirled-pumpkin-chocolate-chip-sourdough-focaccia-perfect-easy-recipe/