Pumpkin Cinnamon Roll Focaccia Ready in 3 Hours 45 Minutes

Instructions:

1. Combine the 500g all purpose flour, 7g instant yeast, and 10g fine sea salt in your large bowl.
2. In a separate jug, whisk together 250ml warm water (110°F), 240g pumpkin puree, and 30ml maple syrup.
3. Pour the wet into the dry and stir with a spatula until no dry streaks remain.
4. Let the dough rest for 15 minutes. Instead of traditional kneading, wet your hand and grab one side of the dough, pull it up, and fold it over the center. Rotate the bowl and do this 4 times. Cover and let rise in a warm spot for 1 hour 30 mins.
5. Grease your 9x13 pan with half of the 60ml olive oil. Gently transfer the puffed dough into the pan. Don't force it to the corners yet. Let it rest for 20 minutes, then use your fingertips to ease it to the edges.
6. Mix 65g coconut sugar, 1 tbsp cinnamon, and 1 tsp pumpkin pie spice with 30g melted butter. Use your fingers to poke deep holes all over the dough. Drizzle the remaining olive oil and the cinnamon mixture over the top, making sure it sinks into the craters. Let rise for another 45 minutes until it looks bubbly and jiggly.
7. Preheat your oven to 400°F (200°C). Slide the pan onto the center rack. Bake for 25 minutes until the edges are dark brown and the sugar is sizzling.
8. While the bread cools for 10 minutes, whisk 60g low-fat cream cheese, 15ml maple syrup, 1 tsp vanilla, and 22ml milk. The glaze should be thick but pourable. Drizzle it over the warm bread until it starts to melt into the cinnamon pools.