Cinnamon Roll Focaccia
Cozy focaccia bread, with warm cinnamon filling, and a light icing.
I would argue that this was just as good as a cinnamon roll, and way less work. I would call that a win-win situation. Let me know what you think down in the comments!
Ingredients
Focaccia
- 100 g starter
- 350 g water
- 500 g water
- 10 g salt
- 10 g sugar
- 10 g neutral oil
Cinnamon Topping
- 3 tbsp of brown sugar
- 1 tsp cinnamon
- 4 tbsp melted butter
Icing
- 1/2 cup powder sugar
- 1tbsp water
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
Instructions
- Mix starter, water, sugar, and oil together vigorously. Once combined add salt and flour, then mix until shaggy. Let rest 1 hour.
- Begin stretch and folds, or coil folds. Repeat these every 30 minutes until dough has structure. I did 4 stretch and folds.
- Let dough bulk ferment overnight. 10-13 hours.
- Take a medium baking dish and add a generous amount of neutral oil. Make sure it reaches are side walls of the baking dish.
- Add dough into baking dish, spread so it reaches the 4 corners of the dish.
- Add cinnamon topping, and dimple into the dough. This will create pockets of cinnamon topping!
- Bake for 20 min at 450 degrees, or until golden.
- Mix icing ingredients, and drizzle over the top.
- Slice into and enjoy!!
Tips & Notes
- This dough is a high hydration dough. It is fairly sticky, but do not fret. There is no shaping required with this dough, and that is what makes focaccia so easy!
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