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
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 butter melted
Instructions
Mixing the Dough
- Mix the sourdough focaccia dough by adding the active sourdough starter, warm water, sugar, and salt to a large mixing bowl. Use a Danish dough whisk to stir lightly, breaking up the starter into the water and distributing the salt and sugar. Next, add in the bread flour and mix until it's completely incorporated. Cover the large bowl with a damp tea towel or a plate and allow it to rest for a half an hour.
Strengthening the Dough
- After the dough has been through the autolyze, it's ready for the stretch and folds. Working your way around the bowl, grab the dough on the side and lift it straight up, then fold it over itself and press it into the middle of the dough. Rotate the bowl and stretch and fold the dough again. Repeat 10 - 15 times until the dough starts to feel tough and more resistant. Allow the dough to rest for 10 minutes and then do another set of stretch and folds. You will do a total of 3 sets of stretch and folds. The dough will go from being rough and shaggy to smooth and elastic by the last set of stretch and folds. Using wet hands will help to prevent the dough from sticking.
Bulk Rise
- Cover the bowl with plastic wrap or a large plate and allow the dough to bulk ferment at room temperature until double in size. During the fermentation process the microorganisms of yeast and lactic acid bacteria break down the starches and produce carbon dioxide gas, giving the dough it's beautiful rise. I usually let my dough ferment overnight.The next morning you will see the dough has risen with plenty of gorgeous bubbles visible in the dough. Prepare the baking dish by cutting a piece of parchment paper to lay on the bottom of a 9x13 baking dish. Add a drizzle of olive oil, spreading so it covers the parchment paper.
Shape
- Using a dough scraper or rubber spatula and scrape the dough out of the bowl and into the prepared pan. No need for a rolling pin, simply dip your fingers in a little olive oil and pull and shape the dough until it's stretched to fill the pan. If the dough feels like it's pulling back to where you stretched it from, let it rest for 10 minutes to let the gluten relax and try again.
Second Rise
- Cover the pan and let the dough rise a second time. Depending on the temperature of your kitchen, this can take 3-4 hours. If your kitchen is cool, place the pan in the oven with the light on.After the dough has doubled in size, preheat the oven to 400 degrees with the rack in the middle position. In a small separate bowl combine the cinnamon and sugar. Next, dimple the dough with oiled fingers by pressing your fingertips into the dough, and then lifting straight up. Continue until the entire pan has been dimpled. This releases some of the air bubbles and prevents the bread from rising too much in the oven. If you were to bake it at this point, the air bubbles would expand and burst, causing the bread to collapse. Sprinkle the cinnamon mixture evenly over the top of the dough, making sure to reach the edges of the pan. In a small saucepan melt the butter over low heat and pour over the top of the cinnamon sugar mixture. Then press your fingers into the dough again to push the cinnamon mixture into the dough.
Bake
- Bake for 30 minutes. The top of the bread will be golden brown with an internal temperature of 200 degrees. Remove the bread from the pan soon after it comes out of the oven and place on a wire rack to prevent the focaccia bread from getting soggy
Storage Instructions
- Like many bakes, this sourdough cinnamon sugar focaccia is the best the day it's baked. Store leftovers in a bakery-style box or cardboard box lined with wax paper at room temperature for up to 3 days. It's best to not use an airtight container. Because the sourdough focaccia has a high amount of moisture the water evaporates into the container and the sugar takes on a wet texture.
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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