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Pumpkin Churro Focaccia

A viral no-knead focaccia combining canned pumpkin puree with a crackly cinnamon-sugar crust for the ultimate fall dessert bread. Three layers of cinnamon sugar create a churro-like crunch, finished with optional dulce de leche.

Prep40 minutes
Cook3 hours 20 minutes
Serves16

Ingredients

  • 2 1/4 tsp active dry yeast (1 packet)
  • 2 tbsp brown sugar
  • 1 1/4 cups warm water (105-115F)
  • 1 cup canned pumpkin puree
  • 2 tbsp olive oil
  • 2 tsp vanilla extract
  • 4 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp salt
  • Cinnamon sugar (for layering)
  • Olive oil (for greasing baking dish)
  • 2 tbsp melted butter (for finishing)
  • Dulce de leche (optional, for drizzling)

Instructions

  1. Whisk yeast, brown sugar, and warm water in a large bowl. Set aside for 10 minutes until foamy.
  2. Mix in canned pumpkin puree, olive oil, and vanilla extract. Add flour, pumpkin pie spice, and salt; stir until a soft, sticky dough forms.
  3. Perform four rounds of stretch-and-folds over 2 hours (30 minutes between each round), covering the bowl between rounds.
  4. Press the dough into an oiled baking dish sprinkled with cinnamon sugar. Fold in half, press out again, and sprinkle with more cinnamon sugar. Let proof at room temperature until puffy.
  5. Brush with melted butter, sprinkle with more cinnamon sugar, and dimple the top. Bake at 400F for 18-22 minutes until puffed and dark brown.
  6. Brush with more melted butter right out of the oven, sprinkle with remaining cinnamon sugar, and serve with dulce de leche if desired.
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