Description
A cozy, fluffy focaccia with a gooey cinnamon sugar center, perfect for those mornings craving cinnamon rolls without the fuss.
Ingredients
Dough Ingredients
- 1 cup Active sourdough starter (bubbly and recently fed)
- 1 cup Warm water
- 2 tablespoons Honey or sugar (For softness)
- 1 teaspoon Salt
- 4 cups Bread flour (All-purpose flour works too, but bread flour is extra fluffy)
- 2 tablespoons Soft butter (For the pan and richness)
Cinnamon Sugar Filling
- 3 tablespoons Brown sugar
- 1 tablespoon Cinnamon
- 1 teaspoon Vanilla extract (Optional but enhances flavor)
Glaze (optional)
- 1 cup Powdered sugar (If icing is desired)
- 1 tablespoon Cream or milk (For a quick glaze)
Instructions
Mix and Rest the Dough
- In a large bowl, mix your warm water, starter, and honey or sugar. Add flour and salt, then stir until you don’t see dry flour. It will look shaggy. Cover and let it rest for 30 minutes.
Stretch, Fold, and Let it Rise
- Over the next 1 to 2 hours, perform a few quick stretch and folds in the bowl. Cover and let it rise until puffy (4 to 8 hours).
Pan and Final Rise
- Butter a 9×13 pan generously. Place the dough in, flip so both sides are coated, and gently press toward the corners. Cover and let it rise until very puffy (1 to 3 hours).
Bake the Focaccia
- Preheat oven to 425°F. Dimble the puffy dough surface with buttered fingertips. Bake for 20 to 25 minutes until golden and set. Let cool for 10 to 15 minutes before glazing.
Cinnamon Sugar Filling Techniques
- Mix soft butter, brown sugar, cinnamon, and vanilla. Spread over the dimples after baking or use the swirl method by folding the dough to incorporate.
Notes
This bread is best the day it is baked. Store tightly covered at room temperature for 1 to 2 days. Reheat in the microwave or a toaster oven.
- Prep Time: 8 hours
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Cuisine: American