Description
This Cinnamon Roll Focaccia uses either sourdough or yeast and yields a delicious sweet, tender treat. This focaccia is crispy on the outside, and soft on the inside, with ribbons of sweet brown sugar cinnamon throughout. You can add sweet Honeycrisp apples to this, or even buttery pecans for a delicious flavor variation. The cinnamon roll focaccia is topped with a vanilla icing, that melts into all the nooks and crannies.
Ingredients
YEAST FOCACCIA
- 2 1/4 teaspoons active dry yeast
- 2 3/4 cups water, warmed to 110F
- 5 1/2 cups bread flour
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
SOURDOUGH FOCACCIA
- 1/2 cup active starter (115 grams)
- 1 3/4 cups warm water (398 grams)
- 4 cups bread flour (490 grams)
- 1 1/2 teaspoons salt (10 grams)
Cinnamon Roll Toppings
- 8 tablespoons unsalted butter, melted
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
Flavor Variations
- 1 medium Honeycrisp apple, peeled, cored and chopped
- 1/2 cup pecans, chopped
- 3/4 cup fresh blueberries
- zest of 1–2 lemons (depending on how much lemon flavor you want)
Icing
- 6 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. If you are using yeast, follow the instructions here up to step 4 (right after the dough is done rising).
If you are using sourdough, follow the instructions here, up to step 1 (right after the dough is done rising).
2. Pour 3 tablespoons of the melted, unsalted butter into a 9×13 inch baking dish. Use your hands or a brush to evenly coat the bottom and sides. Gently remove the dough from the bowl and place in pan. Drizzle 3 more tablespoons unsalted butter on top of the dough.
3. In a small bowl, stir together the brown sugar and cinnamon. Sprinkle 1/2 of the mixture over the focaccia dough. If you are adding a topping (such as chopped apples, pecans, blueberries, or lemon zest), sprinkle 3/4 of the topping over top of the brown sugar cinnamon.
Fold the dough, starting at the top, 1/3 of the way down. Grab the dough at the bottom, and fold the bottom, 1/3 of the way up and over top of the portion that you just folded, as if you were folding a letter.
Gently press/stretch the dough out to mostly fit the 9×13 inch pan.
Drizzle the remaining 2 tablespoons butter over top of the dough. Sprinkle the remaining half of the brown sugar cinnamon mixture over top of the dough.
Add the remaining topping (apples, pecans, blueberries or lemon zest), if using, over top.
4. Cover pan with plastic wrap and allow dough to rise 2 hours at room temperature OR, turn oven on until the temperature reaches 100F. Once oven reaches this temperature, turn oven OFF. Place covered dough in warm oven and allow to rise for 1 hour. Remove from the oven.
5. Preheat oven to 425F.
6. Using the tips of your fingers, press into the dough to make indents in the dough.
7. Bake in preheated oven for 25-30 minutes, or until golden brown in color.
8. Meanwhile, make the icing. Beat together the butter, sugar and vanilla extract until smooth and creamy. Spread/drizzle over the warm focaccia. Slice and enjoy!
- Prep Time: 20
- Focaccia Rise Time: 12 hours
- Cook Time: 25
- Category: Breakfast/Dessert
- Method: Oven
- Cuisine: American