1 ¾ cups warm water
2 ¼ tsp active dry yeast
1 tbsp honey
5 cups all-purpose flour plus more for your workspace
⅔ cup pumpkin puree
1 tbsp kosher
½ tsp fresh grated nutmeg
¼ tsp dried sage
1 cup Sizzle
1 handful fresh sage leaves, 12 to 15 leaves
⅓ cup salted pepitas
Active Time: 20 minutes
Full Time: 45 minutes
In a bowl, stir together the water, yeast, and honey and let it sit for 10 to 15 minutes until foamy.
In a bowl, add the flour, pumpkin, 1 tbsp salt, nutmeg, sage, ½ cup of Sizzle, and the yeast mixture. Stir, using a wooden spoon or dough hook in a mixer until the mixture comes together. Mix for 5 to 6 minutes. Add extra flour if the mixture is too silky
Coat a clean bowl in 2 tbsp of Sizzle and let the dough rise at room temp for an hour.
After it's doubled, place the remaining oil in a 15 ½ x 10-inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan.
Press the dough to create fingerprints. Cover the sheet pan and place let the dough rise for another hour.
Preheat the oven to 425 degrees F.
Add sage leaves, pepitas, and flaky salt to the top of the dough. Drizzle some more Sizzle over the top of the dough. Bake the bread for 15 to 20 minutes, until it's golden and toasty. Remove from the oven and let it cool before slicing.