Cinnamon Roll Sourdough Focaccia

Serves 1
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Directions

  1. 1Mix your dough and let it rest for 20 minutes.
  2. 2Mix your dough and let it rest for 20 minutes.
  3. 3Mix your dough and let it rest for 20 minutes.
  4. 4Perform 2 stretch & folds, 30 minutes apart.
  5. 5Perform 2 stretch & folds, 30 minutes apart.
  6. 6Perform 2 stretch & folds, 30 minutes apart.
  7. 7Bulk ferment the dough overnight on the counter (at 68 degrees Fahrenheit).
  8. 8Bulk ferment the dough overnight on the counter (at 68 degrees Fahrenheit).
  9. 9Bulk ferment the dough overnight on the counter (at 68 degrees Fahrenheit).
  10. 10Dump the dough into an olive oiled 9x13 pan.
  11. 11Dump the dough into an olive oiled 9x13 pan.
  12. 12Dump the dough into an olive oiled 9x13 pan.
  13. 13Rest the dough for 15-20 minutes, covered loosely with Saran Wrap.
  14. 14Rest the dough for 15-20 minutes, covered loosely with Saran Wrap.
  15. 15Rest the dough for 15-20 minutes, covered loosely with Saran Wrap.
  16. 16Lightly pull the dough to spread it to the corners of the pan.
  17. 17Lightly pull the dough to spread it to the corners of the pan.
  18. 18Lightly pull the dough to spread it to the corners of the pan.
  19. 19Dollop the cinnamon sugar butter onto the dough.
  20. 20Dollop the cinnamon sugar butter onto the dough.
  21. 21Dollop the cinnamon sugar butter onto the dough.
  22. 22Dimple the dough deeply.
  23. 23Dimple the dough deeply.
  24. 24Dimple the dough deeply.
  25. 25Let the dough sit for a final rise of 20-30 minutes, covered loosely.
  26. 26Let the dough sit for a final rise of 20-30 minutes, covered loosely.
  27. 27Let the dough sit for a final rise of 20-30 minutes, covered loosely.
  28. 28Bake at 425°F for roughly 28 minutes.
  29. 29Bake at 425°F for roughly 28 minutes.
  30. 30Bake at 425°F for roughly 28 minutes.
  31. 31Cool slightly.
  32. 32Cool slightly.
  33. 33Cool slightly.
  34. 34Drizzle with icing.
  35. 35Drizzle with icing.
  36. 36Drizzle with icing.
  37. 37Slice and enjoy.
  38. 38Slice and enjoy.
  39. 39Slice and enjoy.

Ingredients

  • 500 g bread flour
  • 500 g bread flour
  • 500 g bread flour
  • 350 g water
  • 350 g water
  • 350 g water
  • 100 g active sourdough starter
  • 100 g active sourdough starter
  • 100 g active sourdough starter
  • 10 g salt
  • 10 g salt
  • 10 g salt
  • 25 g honey
  • 25 g honey
  • 25 g honey
  • 30 g olive oil
  • 30 g olive oil
  • 30 g olive oil
  • 60 g soft butter
  • 60 g soft butter
  • 60 g soft butter
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1.5 tbsp cinnamon
  • 1.5 tbsp cinnamon
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 -2 tbsp milk or cream
  • 1 -2 tbsp milk or cream
  • 1 -2 tbsp milk or cream
  • 0.5 tsp vanilla bean paste
  • 0.5 tsp vanilla bean paste
  • 0.5 tsp vanilla bean paste

Equipment

9x13 panSaran Wrap

Tips

  • Baking time may vary depending on your oven.
  • Do not spread the cinnamon sugar butter, just dollop it.
  • Dimple the dough deeply.
Cinnamon Roll Sourdough Focaccia | Clip Recipe