In a large mixing bowl, combine warm water with your active sourdough starter. Stir in melted butter, flour, salt, and the spices—cinnamon, ginger, and nutmeg. Use a sturdy wooden spoon or spatula to mix until a shaggy dough forms, approximately 2-3 minutes.

Cover the bowl with a clean tea towel and let the dough rest for 30 minutes at room temperature.

Gently perform the first set of coil folds by wetting your hands and lifting the dough from the sides, folding it towards the center. Do this four times.

Fold half of the grated carrots into the dough using the same folding technique.

After the third rest, gently fold in the remaining grated carrots.

Once the dough has risen, transfer it to the refrigerator and allow it to cold ferment overnight for 8-36 hours.

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Carefully transfer the chilled dough onto the prepared sheet, gently stretching it to fill the pan. Allow it to rest and come to room temperature for approximately 2 hours.

Drizzle melted butter or oil over the dough, then use your fingers to create dimples all over the surface. Bake for about 25 minutes or until golden brown and puffed.

While the focaccia is baking, prepare the cream cheese glaze by mixing softened cream cheese, powdered sugar, and milk until smooth.

Once the focaccia is out of the oven, let it cool for a few minutes before pouring the cream cheese glaze over the warm bread. Sprinkle toasted coconut and chopped pecans on top.