Cinnamon Roll Sourdough Focaccia

Introduction

Recipe and more

If you’re a fan of sourdough bread and cinnamon rolls, prepare to get excited about combining the two into a unique and delicious creation: Cinnamon Roll Sourdough Focaccia. This delightful recipe blends the tenderness of focaccia with the sweet, spiced flavors of cinnamon rolls, creating a treat that satisfies both savory and sweet cravings in one bite. With just a little planning and a few basic ingredients, you can whip up a homemade baked masterpiece that is perfect for family breakfasts, festive occasions, or simply indulging your love for sourdough.

Detailed Ingredients with Measures

For the Sourdough Focaccia Dough

– Flour (bread flour or all-purpose works well)
– Water
– Sourdough starter (active and bubbly)
– Salt
– Olive oil

For the Cinnamon Roll Topping

– Butter (softened)
– Brown sugar
– Granulated sugar
– Ground cinnamon

For the Glaze

– Powdered sugar
– Milk (or cream for added richness)
– Vanilla extract

Prep Time

Recipe and more

Making this Cinnamon Roll Sourdough Focaccia requires some careful planning due to the time needed to work with the sourdough starter. Preparation usually involves an overnight or long rise to allow the dough to develop flavor and texture properly. Setting aside a few hours for active prep, resting, and assembly ensures that everything comes together perfectly.

Cook Time, Total Time, Yield

Recipe and more

The bake time is relatively short, taking just enough to achieve a fluffy interior and lightly crispy exterior. After cooling and glazing, the Cinnamon Roll Sourdough Focaccia is ready to serve. The total time varies depending on your starter’s activity, but the effort is well worth it. This recipe typically yields a generous focaccia that’s perfect for sharing.
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Detailed Directions and Instructions

Step 1: Make the Sourdough Starter

Mix 50 grams of all-purpose flour with 50 grams of water and 10 grams of your sourdough starter. Stir together until combined, and then let this mixture sit at room temperature for 4-6 hours until bubbly and active. Ensure the starter has doubled in size before moving to the next step.

Step 2: Mix the Dough

In a large mixing bowl or the bowl of a stand mixer, combine 700 grams of all-purpose flour, 100 grams of bread flour, 200 grams of active sourdough starter, 550 grams of water, 15 grams of sugar, and 15 grams of fine sea salt. Knead or mix until the dough comes together. It will be a sticky dough.

Step 3: Bulk Fermentation and Stretch and Folds

Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes. Perform a series of stretch and folds: grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat 3-4 more times until you’ve worked around the entire dough. Repeat the stretch and fold process every 30 minutes for a total of 3-4 sets over a 2-hour period. After the last stretch and fold, let the dough rest for 4-6 hours or until it has doubled in size.

Step 4: Prepare the Pan and Shape the Dough

Drizzle 2-3 tablespoons of olive oil into a 9×13-inch pan or a large baking sheet, making sure the entire surface is coated. Transfer the dough to the prepared pan, gently deflating it while spreading it out. Avoid tearing the dough. Let the dough rest in the pan for 2-3 hours to rise again and fill the pan.

Step 5: Prepare the Cinnamon Sugar Filling

In a mixing bowl, combine 100 grams of brown sugar and 2 teaspoons of cinnamon. Set aside.

Step 6: Make Dimples and Add Toppings

Preheat the oven to 425°F (220°C). Once the dough has risen and filled the pan, drizzle olive oil on top and use your fingers to press dimples all over the dough’s surface. Sprinkle the cinnamon sugar mixture evenly over the dough.

Step 7: Bake the Focaccia

Place the pan in the oven and bake for 25-30 minutes or until the focaccia is a deep golden brown on top. Remove from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.

Step 8: Optional Glaze

If you’d like to add a glaze, mix 100 grams of powdered sugar with 1-2 tablespoons of milk or water until smooth. Drizzle the glaze over the cooled focaccia before serving.

Notes

Note 1: Timing the Recipe

This recipe works best if you start early in the morning, as the sourdough fermentation process takes several hours. Plan for a total of about 10-12 hours from start to finish, including resting and baking times.

Note 2: Flour Variations

You can experiment with substituting some of the all-purpose flour with whole wheat or other specialty flours for a slightly different flavor and texture.

Note 3: Storing and Freezing

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to a month. Reheat in the oven for a few minutes before serving.

Note 4: Adjusting the Sweetness

If you prefer a less sweet focaccia, reduce the amount of cinnamon sugar topping or skip the glaze.

Note 5: Dimple Technique

Be gentle when dimpling the dough to avoid deflating it too much. Press lightly with your fingertips to create the signature focaccia texture.

Note 6: Pan Size

Using a 9×13 pan will result in thicker focaccia, while a larger sheet pan will produce a thinner focaccia. Adjust baking time slightly based on the thickness.

Note 7: Test for Doneness

To ensure the focaccia is fully baked, check that the internal temperature reaches around 200°F (93°C) using a thermometer if needed.
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Cook Techniques

How to Mix Sourdough Cinnamon Roll Focaccia Dough

Gently mix together your sourdough starter, water, honey, salt, and flour until a shaggy dough forms. Depending on your sourdough starter’s hydration, you may need to adjust the water slightly to achieve the right consistency. The dough should be sticky but not runny.

Stretch and Folds for Gluten Development

Perform stretch and folds at 30-minute intervals for about 3-4 times total to help develop the gluten structure. This technique strengthens the dough while maintaining its light and airy texture.

Overnight Bulk Fermentation

Allow the dough to bulk ferment overnight or until it has doubled in size. Time required will vary depending on the temperature of your kitchen and the activity of your sourdough starter.

Preparing the Cinnamon Filling

Combine softened butter, brown sugar, and cinnamon to create the rich cinnamon filling. It should be spreadable, but not overly melted, to ensure even layering across the dough.

Shaping the Focaccia Dough

After the bulk fermentation, gently transfer the dough to a lined baking pan. Stretch and press the dough into the pan without overhandling to maintain airiness.

Incorporating the Cinnamon Roll Layer

Spread the cinnamon filling evenly over half of the stretched dough. Gently fold the other half on top of the filling to seal it in and create the cinnamon roll layer.

Creating Indentations

Before baking, use your fingertips to create characteristic focaccia dimples across the top of the dough. Be careful not to deflate it too much.

Drizzling with Extra Butter and Sugar

Drizzle the surface with melted butter and sprinkle with a mixture of sugar and cinnamon. These final touches enhance the flavor and create a caramelized topping during baking.

Baking to Perfection

Preheat your oven and bake the focaccia until golden brown. The dough should be fluffy with pockets of melted cinnamon filling.

Optional Glaze for Sweetness

If desired, whisk together powdered sugar and milk to create a simple glaze. Drizzle it over the baked focaccia for an extra touch of sweetness.

FAQ

Can I Use Active Dry Yeast Instead of Sourdough Starter?

This specific recipe is designed for sourdough starter, so adjustments would be necessary to achieve a similar result with active dry yeast.

How Long Does the Dough Take to Rise?

The rising time depends on your kitchen’s temperature and the activity of your sourdough starter. Typically, the dough will bulk ferment overnight or for 8-12 hours.

What Type of Pan Should I Use?

A 9×13-inch pan works well for this recipe to ensure the dough has enough room to expand and bake evenly.

Can I Prepare the Dough in Advance?

Yes, you can bulk ferment the dough overnight or refrigerate it for a slower fermentation process, allowing you to bake it fresh the next day.

What’s the Best Way to Store Leftover Focaccia?

Store leftover focaccia in an airtight container at room temperature for up to 1-2 days. Reheat it in the oven to refresh its texture before serving.

How Do I Prevent the Cinnamon Filling from Leaking?

Ensure that you fold the dough carefully to seal the cinnamon filling inside. Avoid overfilling, which could cause leaks during baking.

Can I Add Nuts or Raisins?

Yes, feel free to customize the recipe by adding chopped nuts or raisins to the cinnamon filling. Make sure to evenly distribute them for the best results.

Do I Need to Add the Glaze?

The glaze is optional and adds extra sweetness. If you prefer a less sweet focaccia, you can skip the glaze and enjoy it as is.

How Do I Know When It’s Done Baking?

The focaccia is ready when it is golden brown on top, and a toothpick inserted in the center comes out clean or with minimal crumbs. Check the edges for a lightly crisp texture.

Can I Freeze Sourdough Cinnamon Roll Focaccia?

Yes, you can freeze the baked focaccia. Wrap it well in plastic wrap and store in an airtight container. Reheat in the oven when ready to serve.

Conclusion

The Cinnamon Roll Sourdough Focaccia combines the soft, chewy texture of focaccia with the sweet, cinnamon-laced indulgence of a cinnamon roll. Its unique flavor and fluffy texture make it a delightful treat for any occasion, whether as a dessert or a sweet breakfast option. The combination of sourdough and cinnamon creates a perfect balance of tangy and sweet, making this recipe a must-try for baking enthusiasts.

More recipes suggestions and combination

Sourdough Cinnamon Rolls

Bring out the iconic flavors of cinnamon rolls using your sourdough starter for an extra depth of flavor.

Sweet Focaccia Variations

Experiment with other sweet toppings like honey, dried fruit, or chocolate chips on a focaccia base.

Savory Cinnamon-Spiced Breads

Try incorporating cinnamon into savory sourdough bread with hints of cardamom or nutmeg for unique spiced loaves.

Sourdough Coffee Cake

Create a sourdough coffee cake with a similar cinnamon topping and crumble.

Fruit-Infused Sourdough Focaccia

Infuse seasonal fruits like apples or pears into your focaccia for a fresh and fruity twist that pairs well with cinnamon.