Sourdough Discard Pumpkin Focaccia

Add flour, pumpkin purée, sourdough discard, salt, black pepper, and nutmeg and mix on low until combined. Increase speed to medium and mix, scraping down the sides of the bowl, until no dry spots remain.

This will be a very wet, sticky dough that you could not knead if you tried.

Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for 2-3 hours, until doubled in size.

Brush a 9x13-inch pan with 2-3 Tablespoons olive oil and set aside.**

Once the dough has risen, use a spatula to scrape around the perimeter of the bowl, deflating the dough. Transfer the dough to the center of the prepared 9x13-inch pan. Dip your fingers in olive oil, then use your fingers to lightly press the dough until it reaches the edges of the pan.

Cover with plastic wrap or a clean kitchen towel and let rise for 1 ½-2 hours, until doubled in size.

Preheat the oven to 450°F. Drizzle the dough with 2 Tablespoons olive oil. Lightly oil your hands and press deep dimples all over the dough, through to the bottom of the pan. Lightly press fresh sage leaves into the dough, then sprinkle with flaky sea salt.

Bake for 25-30 minutes, until the focaccia is golden and crusty. Drizzle with an additional 1-2 Tablespoons olive oil. Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool fully. Slice, then serve.