1-First Step: Mix the dough In a large bowl, combine 300 grams pumpkin purée, 150 grams warm water, 150 grams active sourdough starter, 10 grams salt, 50 grams brown sugar, and 500 grams bread flour. Stir until you have a shaggy dough. It will look rough at first, and that is exactly what you want. Cover the bowl and let it rest in a warm place for 30 minutes so the flour can absorb the liquid.

2-Second Step: Strengthen the dough After the rest, do 2 to 3 stretch-and-fold sessions. Pull one side of the dough up and fold it over itself, then rotate the bowl and repeat. Rest 30 minutes between each set. This builds structure without heavy kneading and helps create that soft, bubbly sourdough focaccia texture.

3-Third Step: Let the dough bulk ferment Cover the bowl and let the dough rise until it has expanded by about 50 percent and shows bubbles on the surface. At 75°F, this usually takes 4 to 5 hours. If your kitchen is cooler, it may take a bit longer. A warm room helps, and so does active, bubbly starter. Do not rush this part, because a fully risen dough gives the best crumb.

4-Fourth Step: Make the cinnamon sugar filling In a small bowl, mix 220 grams brown sugar, 4 grams cinnamon, and 2 grams pumpkin pie seasoning. This filling brings the classic pumpkin cinnamon roll flavor that makes the bread so fun to slice into.

5-Fifth Step: Prepare the pan Grease a 9×13-inch pan well. Melt 1/4 cup, about 57 grams, of the 75 grams butter in the bottom of the pan. This helps create a buttery base and keeps the bread from sticking. If you worry about scorching, place a heavy pan on a lower oven rack to help shield the bottom.

6-Sixth Step: Shape and layer the dough Transfer the dough to the pan and spread it out evenly. Sprinkle about two thirds of the cinnamon sugar mixture over the dough. Then roll the dough loosely into 3 to 4 spirals, rotate it a quarter turn to fit the pan, and scatter the remaining cinnamon sugar over the top. This creates pretty swirls and pockets of sweet spice.

7-Seventh Step: Final proof Cover the pan and let the dough proof for 1 to 2 hours until it looks puffy. This step matters a lot. If the dough is not fully risen before baking, the finished focaccia can turn out dense. When the dough looks airy and jiggly, you are ready for the oven.

8-Eighth Step: Add butter and dimple the top Drizzle the remaining melted butter, about 18 grams, over the top. Then use your fingertips to dimple the dough gently. The dimples help hold some of the buttery sweetness and give the focaccia its signature look.

9-Ninth Step: Bake Bake at 425°F for 27 to 30 minutes, until the top is golden and the bread is cooked through. The kitchen will smell like a bakery. If you use all-purpose flour instead of bread flour, reduce the water by about 25 grams so the dough does not get too sticky.

10-Tenth Step: Mix the frosting Beat 113 grams softened cream cheese, 240 grams powdered sugar, and 45 to 60 grams milk until smooth and easy to drizzle. Add the milk slowly so the frosting stays thick enough to cling to the bread but loose enough to pour.

11-Final Step: Cool and serve Let the focaccia cool on a wire rack, then drizzle the frosting over the warm bread. Slice and serve while it is still soft and fragrant. This is wonderful for brunch, dessert, or a sweet snack with coffee or tea.