Cinnamon Roll Focaccia
Right when you thought focaccia couldn't get better
Ingredients:
100g active sourdough starter
440g water
10g salt
515g AP flour
1/2 cup melted butter
1.5 tablespoons cinnamon
4 tablespoons sugar
2 cups powdered sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
2-5 tablespoons milk
What to do:
Mix together the starter, water, salt & flour. Once mixed let it sit for 1 hour.
After the initial 1 hour rest, do the first stretch and fold (3-4 folds).
Do a series of 3-4 folds each hour for 3 hours.
Now let sit to proof on the counter (covered with saran wrap) for at least 8 hours or overnight.
Once it’s done proofing (at least doubled in size) pre-heat the oven to 425ºf.
In a heavily buttered 9x9 baking dish, pour dough and evenly stretch it out to fill the dish.
Mix together the melted butter, cinnamon & sugar in a bowl.
Pour butter mixture over the top of the dough and poke holes all throughout the dough with your hands.
Bake for 30-35 minutes (depending on how fast your oven bakes, mine took 30 minutes. Start checking at 25 minutes).
Mix together the powdered sugar, 2 tablespoons butter, vanilla extract & milk in a bowl to make the icing (start with a small amount of milk and add more depending on your desired thickness).
Once the bread is done baking, take it out and let cool for a few minutes before pouring on icing.
Enjoy!
