Pumpkin Cinnamon Raisin Focaccia (with maple glaze)

Recipe:

125 g starter (fed 1:5:5 night before)

500 g bread flour 

200 g water (room temp)

275 g pumpkin puree (room temp)

50 g honey

10 g salt

Combine all your ingredients in a straight edge container. Mark your starting volume. Let rest 30 minutes.

First set of stretch and folds add:

75 g golden raisins 

1 Tablespoons cinnamon or pumpkin pie spice

Combine ingredients with stretch and folds. Cover and rest 30 minutes. Perform 3 more sets of stretch and folds at 30 minute intervals. When completed, rest at room temperature (78 degrees) for bulk fermentation. Watch your fermentation and rise to increase 75 percent in volume (close to double). This took my dough close to 8 hours. 

Preheat your oven to 400 degrees F. Melt 1/2 cup salted butter, and drizzle half the butter into the bottom of a 9x13 baking pan. Dump your dough into pan, and pour remaining butter on the top. Dimple dough with your fingers. Allow to proof in pan, covered, for 2-3 more hours.

Combine 1/3 cup brown sugar and 1 teaspoon cinnamon in a bowl, and sprinkle over top of focaccia. Bake for 30 minutes at 400 F, then drop temperature to 375 for remain 10-15 minutes. Internal temperature should read 205 F. Note: adjust your bake times according to internal temperature. Pans and oven may affect time needed for baking.

While focaccia cools, mix your maple glaze. 

In a bowl combine:

1 cup confectioners sugar

2 Tablespoons half n half (or water)

1 teaspoon maple flavoring 

Beat together for a minute on high with hand mixer. Transfer to a piping or ziplock bag and cut the tip. Drizzle icing over top of focaccia. Allow icing to cool completely before serving. 

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