Sourdough Cinnamon Roll Focaccia Bread Recipe
Sourdough cinnamon roll focaccia bread is the ultimate fusion of soft, pillowy focaccia bread with sweet cinnamon and sugar for a fun twist on a bread that's usually made savory.
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Equipment
- 1 kitchen scale
- 1 large mixing bowl
- 1 9 x 13 pan
- 1 Danish dough whisk
- parchment paper
Ingredients
Sourdough Cinnamon Roll Focaccia Dough
- 100 g active sourdough starter
- 400 g water
- 50 g sugar
- 10 g salt
- 500 g bread flour
- 30 g olive oil Do not add to the dough! For shaping only
Cinnamon Sugar Topping
- 1 tsp cinnamon
- 50 g granulated sugar
- 56 g salted butter melted
Instructions
Mix the Dough
- Add the active sourdough starter, warm water, sugar, and salt to a large mixing bowl. 100 g active sourdough starter, 400 g water, 50 g sugar, and 10 g salt
- Use a Danish dough whisk to break up the starter in the water and distribute the salt and sugar. Next, add the bread flour and mix until it's completely incorporated.500 g bread flour
- Cover the large bowl with a damp tea towel or a plate and let it rest for half an hour in a warm place to allow the flour to fully hydrate.
Strengthen Cinnamon Roll Sourdough Focaccia Dough
- Stretch and fold the dough to strengthen it and build up the gluten. Grab the side of the dough and lift it straight up before folding it over onto itself into the center of the dough. Rotate the bowl and repeat, working your way around the bowl. Repeat 10-15 times until the dough starts to feel resistant.
- Allow the dough to rest for 10 minutes before repeating another set of folds.
- Do a total of 3 sets of stretch and folds. The dough transforms from a shaggy dough into a smooth and cohesive dough.
Bulk Rise
- Cover the bowl with plastic wrap or a large plate and allow the dough to bulk ferment at room temperature until it doubles in size. I usually let my dough ferment overnight.The next morning, the dough will have risen with plenty of air bubbles just beneath the surface.
Shape
- Cut a piece of parchment paper to line the bottom of a 9x13 baking dish. Drizzle 2 T of olive oil over the parchment paper, spreading it evenly. Use a dough scraper or rubber spatula and turn out the dough into the prepared pan. Gently stretch the dough to the edges of the pan. If the dough shrinks back while stretching, let it rest for 10 minutes and try again. This rest gives the gluten a chance to relax. 30 g olive oil
Second Rise | Proof
- Cover the pan and let the dough proof until it's soft and airy.
- Preheat the oven to 400°F/205°C with the rack in the middle of the oven.
- While the oven preheats, combine the sugar and cinnamon in a small bowl. In a small saucepan, melt the butter over low heat. Spoon the filling evenly over the proofed dough and pour the melted butter over the top of the cinnamon-sugar mixture. 1 tsp cinnamon , 50 g granulated sugar, and 56 g salted butter
- Using oiled fingers, dimple the dough by spreading your fingers and pressing straight down into the dough to the bottom of the pan. Wiggle your fingers slightly to set the holes, leaving the airy bubbles intact.
Bake
- Place the pan into the oven and bake for 30 minutes. The cinnamon roll focaccia sourdough bread is done when the top is golden brown and the internal temperature is 200°F/94°C.
- Remove the bread from the pan soon after it comes out of the oven and place it on a cooling rack to prevent the focaccia bread from getting soggy. Let the bread cool completely before cutting.
Storage
- Like many bakes, this sourdough cinnamon sugar focaccia is at its best the day it's baked. Because sugar is hygroscopic and pulls moisture from the air, the sugar topping softens over time.Store leftovers in a bakery-style box or cardboard box lined with wax paper at room temperature for up to 2 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 238.5kcalCarbohydrates: 38.7gProtein: 5gFat: 7gSaturated Fat: 2.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.9gTrans Fat: 0.2gCholesterol: 10mgSodium: 355.6mgPotassium: 43.8mgFiber: 1.1gSugar: 8.5gVitamin A: 117.9IUVitamin C: 0.01mgCalcium: 10.3mgIron: 0.4mg
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