Cinnamon roll focaccia
Directions
- 1Form the dough and play with it for 15 minutes.
- 2Form the dough and play with it for 15 minutes.
- 3Form the dough and play with it for 15 minutes.
- 4Let it rise until it almost doubles.
- 5Let it rise until it almost doubles.
- 6Let it rise until it almost doubles.
- 7Prepare the cinnamon face scrub.
- 8Prepare the cinnamon face scrub.
- 9Prepare the cinnamon face scrub.
- 10Spread a small amount of it on the dough.
- 11Spread a small amount of it on the dough.
- 12Spread a small amount of it on the dough.
- 13Fold it on itself and let it rise covered directly in the pan until doubled.
- 14Fold it on itself and let it rise covered directly in the pan until doubled.
- 15Fold it on itself and let it rise covered directly in the pan until doubled.
- 16Pour the melted part and spread it thoroughly in slow motion.
- 17Pour the melted part and spread it thoroughly in slow motion.
- 18Pour the melted part and spread it thoroughly in slow motion.
- 19Bake.
- 20Bake.
- 21Bake.
Ingredients
- 500 g farina per pizza/focaccia with at least 13 g of protein (anche Manitoba/tipo 1)
- 500 g farina per pizza/focaccia with at least 13 g of protein (anche Manitoba/tipo 1)
- 500 g farina per pizza/focaccia with at least 13 g of protein (anche Manitoba/tipo 1)
- 375 ml acqua
- 375 ml acqua
- 375 ml acqua
- 25 g lievito fresco
- 25 g lievito fresco
- 25 g lievito fresco
- 10 g olio
- 10 g olio
- 10 g olio
- 10 g sale
- 10 g sale
- 10 g sale
- 5 g malto diastasico
- 5 g malto diastasico
- 5 g malto diastasico
- 125 g zucchero
- 125 g zucchero
- 125 g zucchero
- 125 g burro
- 125 g burro
- 125 g burro
- 8 g cannella in polvere
- 8 g cannella in polvere
- 8 g cannella in polvere