Sourdough Cinnamon Roll Focaccia#
Makes 1 focaccia
Ingredients#
- 500 g bread flour
- 350 g warm water
- 150 g sourdough starter
- 30 g olive oil
- 25 g honey
- 10 g salt
- 60 g softened unsalted butter
- 150 g brown sugar
- 1.5 tbsp cinnamon
- 1 pinch salt
- 120 g powdered sugar
- 30 g milk
- 1/2 tsp vanilla bean paste
Directions#
Start this in the afternoon or evening of Day 1. Bake on Day 2.
Step 1 - Mix Dough (Day 1)#
Combine starter, water, honey, salt, and oil until mixed, then add flour. Let rest for 30 minutes.
Step 2 - Bulk Fermentation#
Perform two sets of stretch and folds (4 folds each), 30 minutes apart.
Step 3 - Overnight Rise#
Cover with a towel and let rise at room temperature (around 68°F) for about 11 hours overnight.
Step 4 - Pan Prep (Day 2)#
Transfer dough to a baking dish with plenty of olive oil. Let rest for 20 minutes to allow dough to reach the edges.
Step 5 - Dimple and Top#
Mix the cinnamon sugar topping ingredients together. Add the cinnamon-sugar butter on top of the dough and dimple it in.
Step 6 - Final Proof#
Let proof for 30 minutes while preheating oven to 425°F.
Step 7 - Bake#
Bake at 425°F for 28 minutes until golden brown.
Step 8 - Finish#
Cool on a board for 5-10 minutes. Mix vanilla icing ingredients and drizzle over the focaccia.
Notes#
- Make sure to use plenty of olive oil in the pan to get crispy edges.