1-First Step: Mise en place and initial mixGather your ingredients and measure precisely with a kitchen scale. In a large mixing bowl combine:* 300 grams pumpkin purée* 150 grams warm water* 150 grams active sourdough starter* 10 grams salt* 50 grams brown sugar* 500 grams bread flourMix until you have a shaggy dough. It will look rough and slightly sticky; that is normal. Cover the bowl and let the dough rest in a warm spot for 30 minutes. This rest, sometimes called autolyse, helps hydrate the flour and starts gluten formation without kneading.

2-Second Step: Stretch and foldsDo 2 to 3 rounds of stretch-and-folds, waiting 30 minutes between each round. To perform a stretch-and-fold, dampen one hand, lift one side of the dough, fold it over the center, rotate the bowl 90 degrees, and repeat until you’ve folded all four sides. This method builds structure gradually and keeps the dough airy for the best cinnamon focaccia texture.

3-Third Step: Bulk fermentationAllow the dough to bulk ferment at 70-75°F until it expands about 50 percent, feels jiggly, and shows bubbles along the edges typically 4 to 5 hours. The sourdough starter drives this rise, giving the focaccia depth of flavor and a chewy crumb. If your kitchen is cooler, allow more time; if warmer, check earlier.

4-Fourth Step: Prepare the cinnamon-sugar filling and panWhile the dough finishes bulk fermentation, mix the cinnamon sugar filling: combine 220 grams brown sugar, 4 grams ground cinnamon (about 2 teaspoons), and 2 grams pumpkin pie seasoning. Grease a 9×13-inch pan with about 75 grams butter, using roughly 1/4 cup to coat the pan thoroughly. Keep the remaining butter melted for a topping later.

5-Fifth Step: Shape, layer, and fillTurn the dough onto a lightly floured surface and gently spread it into a rough rectangle. Transfer the dough to the buttered 9×13 pan and spread it evenly. Sprinkle about two-thirds of the cinnamon sugar blend over the dough. Starting from one long side, gently roll the dough into 3 to 4 spirals; you want loose spirals so the layers remain soft. Reposition the spirals to fit the pan’s length and sprinkle the remaining cinnamon sugar over the top.

6-Sixth Step: Final proof and dimpleProof the assembled focaccia in a warm place for 1 to 2 hours until it looks puffy and soft. Just before baking, drizzle the remaining melted butter over the top and press dimples into the dough with oiled fingers to create pockets that hold the cinnamon-sugar and butter as it bakes.

7-Seventh Step: BakePreheat your oven to 425°F. Bake the focaccia for 27 to 30 minutes or until the crust is golden and the inside is set. If you notice the bottom browning too quickly, place a heavy pan or baking stone under the 9×13 pan to even out the heat.

8-Final Step: Frost and serveWhile the focaccia cools briefly on a rack, beat together the cream cheese frosting: 113 grams softened cream cheese, 240 grams powdered sugar, and 45 to 60 grams milk (3-4 tablespoons) until smooth and drizzleable. Once the focaccia is warm but not piping hot, drizzle the frosting over the top and slice into 12 portions. Serve warm with coffee or milk for a comforting treat.