Pumpkin Pie Focaccia

In the afternoon when it's active and bubbly, assemble your dough. 

In a large mixing bowl, whisk together your bubbly starter, water, honey, and pumpkin puree until the starter has dissolved and everything is liquified together. 

Add your flour, salt, cinnamon, and mix together until a shaggy dough forms. 

Cover and let rest for one hour. 

After resting, perform your first set of stretch and folds by pulling one side of the dough up and towards the middle, repeating and rotating the bowl each time until a semi – smooth dough forms.

Cover and let rest for 30 minutes to 1 hour. 

After resting, perform one more set of stretch and folds to strengthen the dough. Pulling the sides up and towards the middle, rotating the bowl each time. Cover with a damp towel and let rest overnight for 12 hours.

The next morning, drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly from the bowl into the dish. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil.

Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.

While your dough is resting, make your pecan crumble. 

In a small saucepan on the stove, melt your butter. Add chopped pecans and brown sugar, and cinnamon. Mix together until the mixture is thick and the ingredients are incorporated. 

When your focaccia doubled and puffy, spoon your pecan crumble all over the top of the dough. Oil your fingers and begin dimpling the surface of your focaccia to create bubbles. 

Preheat your oven to 450 degrees. 

Bake your focaccia at 450 degrees for 28 - 30 minutes. 

Serve warm and enjoy!