Cinnamon Roll Focaccia
Directions
- 1In a large mixing bowl, combine the water, yeast, flour, and salt.
- 2Stir together until all combined and no dry bits of flour remain; mixture will be thick and sticky.
- 3In a separate large bowl, drizzle 2-3 Tablespoons olive oil to coat the bottom.
- 4Transfer the dough to the oiled container.
- 5Turn the dough so that all sides are coated in olive oil.
- 6Cover with plastic wrap or lid.
- 7If refrigerating the dough overnight, let rest at room temperature for 30 minutes, then refrigerate for at least 12 hours and up to 48 hours.
- 8If making focaccia same day, allow dough to rise to double in size at room temperature for about 2 hours.
- 9Remove dough from refrigerator and allow to rest for 30 minutes in the container, slightly warming up.
- 10Prepare a 9x13-inch pan by coating the bottom and sides with 2 Tablespoons olive oil and 2 Tablespoons melted butter.
- 11Turn the dough out from the container and onto the pan.
- 12Gently stretch the dough to fill the pan, using the backs of your hands and knuckles without tearing it.
- 13If the dough is springing back, let it rest 10 minutes and come back to it.
- 14In a small bowl, combine the ingredients for the cinnamon sugar filling.
- 15Spread half the mixture over half of the dough.
- 16Fold the dough in half and rotate it to fit the size of the pan.
- 17Gently stretch the dough to fill the pan.
- 18Cover with plastic wrap and let rise until puffy and bubbly, about 1 hour to 90 minutes.
- 19Preheat oven to 400°F.
- 20In a small bowl, combine the ingredients for the crumble topping and set aside.
- 21Reheat the cinnamon sugar filling if the butter has solidified.
- 22Drizzle the remaining filling evenly over the top of the dough.
- 23Lightly oil your fingertips with olive oil.
- 24Gently dimple the dough by pressing into it with your fingertips, pressing all the way down to the pan.
- 25Create a moderate amount of dimples throughout the dough without depressing too many of the air bubbles.
- 26Sprinkle the crumble topping over the dough.
- 27Bake the focaccia on the middle rack in the oven for 18-22 minutes, until the edges are slightly golden and the internal temperature reaches 190°F.
- 28Place the pan on a wire cooling rack and allow the focaccia to cool for 20 minutes.
- 29While it's cooling, prepare the icing by whisking together the powdered sugar, vanilla, and milk in a small bowl, adding just enough milk to make a thick, smooth icing.
- 30Drizzle the icing over the focaccia.
- 31Let the icing set for about 10 minutes.
- 32Slice and enjoy!
Ingredients
- 1.75 cup water
- 2 Tablespoons water
- 1.5 teaspoons instant yeast *see notes for sourdough option
- 4.5 cups bread flour
- 2 Tablespoons bread flour
- 1 Tablespoon fine sea salt
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter melted
- 6 Tablespoons unsalted butter melted
- 0.5 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 0.33 cup all-purpose flour
- 2 Tablespoons brown sugar packed
- 1 Tablespoon granulated sugar
- 0.5 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter melted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablesppons milk
Equipment
9x13 cake panlarge mixing bowllarge bowlplastic wrap or lidsmall bowlwire cooling rack
Tips
- For best results, weigh your ingredients.
- Sourdough version: use a ripe starter that's fed with 100% hydration and at its peak for optimal rise time and fluffy focaccia.
- If refrigerating dough overnight, allow dough to rest for 30 minutes at room temperature, then refrigerate for at least 12 hours and up to 48 hours.
- If making focaccia same day, allow dough to rise to double in size at room temperature for about 2 hours.
- If dough springs back when stretching, let it rest 10 minutes and come back to it.
- For the final proof, look for the dough to be puffy, bubbly, and jiggle when gently shaken. This can take 1-2 hours.
- Dimple the dough gently with oiled fingertips, pressing all the way to the pan, to create wells for the syrup.
- For sourdough option, note that final rise time will be about twice as long as with instant yeast. Keep dough in a warm place, like an oven with the light on, to speed up proofing.
- To store leftovers, wrap individual slices in plastic wrap and then store in an airtight container at room temperature for up to 3 days. Do not refrigerate.
- To freeze, wrap individual slices and store in an airtight container for up to two months. Thaw overnight at room temp and reheat in microwave.
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