Mix all the ingredients for the dough together in a large mixing bowl until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out. With dough in the mid 70's F, the first rise will take about 4-5 hours total.

Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.

Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl.

Mix together brown sugar, cinnamon, and pumpkin pie seasoning. Melt ¼ cup butter in a 9x13 pan and add dough. Coat both sides with butter. Sprinkle half of the cinnamon sugar mixture and then fold the dough in half and gently stretch out the dough.

Let it rise another hour or two covered in a warm spot until it has risen well and is puffy. Add the remaining melted butter and cinnamon sugar mixture on top. Dimple the dough with your fingers and bake in the oven at 425F degrees for 27-30 minutes.

While the focaccia is baking, whisk together the softened cream cheese, powdered sugar, and milk in a medium bowl. Stir until fully combined and smooth, adding milk as needed to get to the desired consistency. You want it thin enough to drizzle but not watery.

After the focaccia has finished baking, add it to a cooling rack and let it cool. Drizzle the cream cheese frosting while it is still warm and serve.