Though focaccia is traditionally topped with just olive oil and herbs, we’ve found our new favorite breakfast bread by swapping savory for sugar and spice.
Cinnamon Roll Focaccia
Ingredients
- 1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)
- 4 tablespoons (56 grams) extra-virgin olive oil, divided
- 4¼ cups (540 grams) bread flour
- 3½ teaspoons (10.5 grams) kosher salt
- 1 tablespoon (12 grams) granulated sugar
- 1 (0.25-ounce) package (7 grams) instant yeast*
- ⅓ cup (73 grams) firmly packed light brown sugar
- 2 tablespoons (12 grams) ground cinnamon
- 3 tablespoons (42 grams) unsalted butter, melted
- 2 ounces (57 grams) cream cheese, room temperature
- ⅓ cup (40 grams) confectioners’ sugar
- 2 tablespoons (30 grams) whole milk
Instructions
- In a large bowl, combine 1¾ cups (420 grams) room temperature water and 2 tablespoons (28 grams) oil; add flour, salt, granulated sugar, and yeast. Stir with a rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. (See more below))
- Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush remaining 2 tablespoons (28 grams) oil onto parchment.
- Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10x8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.)
- In a small bowl, stir together brown sugar and cinnamon. Sprinkle half of sugar mixture (about ¼ cup or 43 grams) onto dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and jiggly, 45 minutes to 1 hour.
- Preheat oven to 425°F (220°C).
- Dimple dough using your fingertips, touching pan through dough without tearing dough.
- Add melted butter to remaining brown sugar mixture, whisking until combined. Spoon onto dough.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.
- In another bowl, whisk together cream cheese and confectioners’ sugar; whisk in milk until smooth. Drizzle onto warm focaccia. Serve warm. Store in an airtight container for up to 3 days.
Notes
NO NEED TO KNEAD
The traditional practice of kneading is replaced with a simple folding technique in focaccia dough
Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. As the name implies, a high-hydration dough is relatively wet, so before folding, wet or oil your hands to prevent sticking. Reach under one side of dough, and gently stretch the edge of the dough as high as you can without tearing. Once you reach the top, fold the dough over the center. This motion strengthens the gluten network and is the preferred method to build elasticity for doughs that have high hydration levels. Repeat three more times around bowl to complete one round of folding. Fold the dough in the bowl every 30 minutes for a total of 1½ hours. By the last fold, you should notice the dough has become smooth and elastic.
Can this be proofed overnight for morning baking? If so at what point? Thank you.
Hi Carrie,
You can proof this overnight for morning baking. After mixing the dough, it can go straight into the fridge. It should be easy to shape with the long rest! It will take a little longer for the last proof, to account for it coming to room temperature. Hope this helps and happy baking!
This recipe is fantastic. Followed the instructions without changes (incl. weighing ingredients), but I did make it a few hours ahead of time and reheated in the oven for a few minutes before adding the icing. A great treat for a cold morning or around the campfire with friends.