Directions
- 1Make starter by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
- 2After it has tripled in volume, mix in the rest of the flour, ice cold water, and salt. Add the EVO oil.
- 3Cover and let rest for 30 minutes. Do 1 round of stretch and folds.
- 4Flip seamside down and shape into a ball. Place in the fridge overnight.
- 5Layer 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.
- 6Fold 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.
- 7Preheat 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.
- 8Bake 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).
- 9Take it out of the oven and place on a baking rack. After 12-15 minutes, add the icing.
Ingredients
- 1 cup bread flour
- 2 tablespoons bread flour
- 0.5 cup water
- 2 tablespoons water
- 0.5 tsp yeast
- 1 tbsp honey or sugar
- 2 cups bread flour
- 2 tablespoons bread flour
- 1 cup ice cold water
- 1.5 heaping teaspoon salt
- 3 tablespoons extra virgin olive oil
- 2 thirds sugar cinnamon mixture
- 1 icing
Equipment
9x13 panbaking rackknife
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