Christmas Morning Cinnamon Roll Focaccia

120 mins
Serves 1
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Directions

  1. 1Make starter by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
  2. 2Make starter by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
  3. 3Make starter by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
  4. 4After it has tripled in volume, mix in the rest of the flour, ice cold water, and salt. Add the EVO oil.
  5. 5After it has tripled in volume, mix in the rest of the flour, ice cold water, and salt. Add the EVO oil.
  6. 6After it has tripled in volume, mix in the rest of the flour, ice cold water, and salt. Add the EVO oil.
  7. 7Cover and let rest for 30 minutes. Do 1 round of stretch and folds.
  8. 8Cover and let rest for 30 minutes. Do 1 round of stretch and folds.
  9. 9Cover and let rest for 30 minutes. Do 1 round of stretch and folds.
  10. 10Flip seamside down and shape into a ball. Place in the fridge overnight.
  11. 11Flip seamside down and shape into a ball. Place in the fridge overnight.
  12. 12Flip seamside down and shape into a ball. Place in the fridge overnight.
  13. 13Layer pan with parchment paper, then drizzle EVO oil abundantly. Pour the dough onto the pan, gently stretch it out with your hands, and evenly distribute 2/3 of the sugar cinnamon mixture.
  14. 14Layer pan with parchment paper, then drizzle EVO oil abundantly. Pour the dough onto the pan, gently stretch it out with your hands, and evenly distribute 2/3 of the sugar cinnamon mixture.
  15. 15Layer pan with parchment paper, then drizzle EVO oil abundantly. Pour the dough onto the pan, gently stretch it out with your hands, and evenly distribute 2/3 of the sugar cinnamon mixture.
  16. 16Fold the dough on itself twice (lengthwise), rotate so it fits the pan properly. Grease the top of the dough with EVO oil and cover with plastic wrap. Let rest in a warm place for about 3 hours.
  17. 17Fold the dough on itself twice (lengthwise), rotate so it fits the pan properly. Grease the top of the dough with EVO oil and cover with plastic wrap. Let rest in a warm place for about 3 hours.
  18. 18Fold the dough on itself twice (lengthwise), rotate so it fits the pan properly. Grease the top of the dough with EVO oil and cover with plastic wrap. Let rest in a warm place for about 3 hours.
  19. 19Preheat oven at 425°F. Grease your fingertips, drizzle some oil on top of the Focaccia dough, and dimple. Top with the rest of the cinnamon mixture in small dollops, and dimple again.
  20. 20Preheat oven at 425°F. Grease your fingertips, drizzle some oil on top of the Focaccia dough, and dimple. Top with the rest of the cinnamon mixture in small dollops, and dimple again.
  21. 21Preheat oven at 425°F. Grease your fingertips, drizzle some oil on top of the Focaccia dough, and dimple. Top with the rest of the cinnamon mixture in small dollops, and dimple again.
  22. 22Bake on bottom rack for about 10-12 minutes, then move on the middle rack and finish baking until golden crispy on top (about 5 minutes).
  23. 23Bake on bottom rack for about 10-12 minutes, then move on the middle rack and finish baking until golden crispy on top (about 5 minutes).
  24. 24Bake on bottom rack for about 10-12 minutes, then move on the middle rack and finish baking until golden crispy on top (about 5 minutes).
  25. 25Take it out of the oven and place on a baking rack. After 12-15 minutes, add the icing.
  26. 26Take it out of the oven and place on a baking rack. After 12-15 minutes, add the icing.
  27. 27Take it out of the oven and place on a baking rack. After 12-15 minutes, add the icing.

Ingredients

  • 1 cup bread flour
  • 1 cup bread flour
  • 1 cup bread flour
  • 2 tablespoons bread flour
  • 2 tablespoons bread flour
  • 2 tablespoons bread flour
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 0.5 tsp yeast
  • 0.5 tsp yeast
  • 0.5 tsp yeast
  • 1 tbsp honey or sugar
  • 1 tbsp honey or sugar
  • 1 tbsp honey or sugar
  • 2 cups bread flour
  • 2 cups bread flour
  • 2 cups bread flour
  • 2 tablespoons bread flour
  • 2 tablespoons bread flour
  • 2 tablespoons bread flour
  • 1 cup ice cold water
  • 1 cup ice cold water
  • 1 cup ice cold water
  • 1.5 heaping teaspoon salt
  • 1.5 heaping teaspoon salt
  • 1.5 heaping teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 2 thirds sugar cinnamon mixture
  • 2 thirds sugar cinnamon mixture
  • 2 thirds sugar cinnamon mixture
  • 1 icing
  • 1 icing
  • 1 icing

Equipment

9x13 panbaking rackknife