Cinnamon Roll Focaccia

Mon, 01 Jan 0001 00:00:00 +0000

This Cinnamon Roll Focaccia features a moist focaccia dough with cinnamon sugar filling, topped with a vanilla glaze. It’s easy to make, no kneading required and can be prepped ahead of time.

Ingredients

1 cup + 1/3 cup + 1 tsp (336 ml) water
2/3 tsp (3 g) yeast
2 cups + 3/4 cup + 3 1/2 tbsp (400 g) bread flour
1 1/2 tsp (7 g) salt
4 tbsp (57 ml) melted unsalted butter, divided

Cinnamon Sugar

Focaccia

Mon, 01 Jan 0001 00:00:00 +0000

High-hydration focaccia with open crumb, fluffy interior, and crispy bottom. Overnight cold ferment recommended for best results.

Ingredients

Dough

500g bread flour (higher protein = better gluten structure)
400g warm water (80% hydration, 100-110°F)
7g instant yeast
10g salt
15g extra virgin olive oil

For the Pan & Topping

30g extra virgin olive oil (for pan)
20g extra virgin olive oil + 20g water (emulsion for dimples)
Flaky salt
Fresh rosemary (or other herbs/toppings)

Instructions

1. Proof the Yeast

Add yeast to warm water with a spoonful of flour. Stir until dissolved. Let stand 5-10 minutes until foamy with small bubbles.

Bread on monocularjack

Cinnamon Roll Focaccia

Ingredients link

Focaccia

Ingredients link

Dough link

For the Pan & Topping link

Instructions link

1. Proof the Yeast link

Ingredients

Ingredients

Dough

For the Pan & Topping

Instructions

1. Proof the Yeast