1.  SOURDOUGH RECIPE (overnight): In a large bowl, add the sourdough starter, warm water, pumpkin puree, bread flour and salt. Mix with a wooden spoon or Danish dough hook until ingredients are fully combined. The dough will be an orange color. Mix until the pumpkin is fully incorporated. Cover the dough and allow to rest overnight (for 8-12 hours). You do not need to do any stretch and folds. The long rise time allows for the development of gluten and structure in the dough.

YEAST RECIPE (same day): In the bowl of a stand mixer, fitted with the dough hook attachment, add all ingredients for dough. Knead on medium-low speed for 4 minutes. Transfer dough to a large greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap. Allow the dough to rise for 1 ½ hours in a warm place.

2. Drizzle 2 tablespoons olive oil in a 9×13 inch pan. Tilt the pan to evenly coat the bottom and sides. Add the dough to the pan. Gently stretch the dough to mostly fit the size of the pan.

3. Make the Cinnamon Sugar Filling. In a microwave safe bowl, or in a small saucepan on the stovetop, melt the butter. Stir in the brown sugar and cinnamon. Pour the mixture over the focaccia. Fold the focaccia in half (there is a good amount of cinnamon sugar filling. It will be messy! But this is what makes it so good).

4. Cover the dough with plastic wrap and allow to rise for 1 hour in a warm place.

5. When the dough is almost done rising, preheat oven to 425F.

6. When the dough is done rising, with oiled fingertips, deeply indent the dough all over.

7. Bake in preheated oven for 22-26 minutes. Remove from oven and allow focaccia to cool in pan on a wire cooling rack.

8. Make the cheesecake filling. In the bowl of a stand mixer, fitted with the paddle hook attachment, or using a medium size bowl and a handheld mixer, beat the cream cheese, powdered sugar, vanilla extract and salt until smooth and creamy. Add the cheesecake mixture into a piping bag, or a zip-top bag with one corner snipped off.

9. Make the vanilla icing. In a medium size bowl, stir together the powdered sugar, milk (or heavy cream), and vanilla extract until combined.

10. Use a butterknife to make random holes in the focaccia, twisting the knife in a circle. Pipe the cheesecake filling into the holes.

11. Drizzle the icing over the focaccia. Cut, serve and enjoy!