Description
A delightful fusion of sourdough bread and sweet cinnamon rolls, perfect for breakfast or an afternoon snack.
Ingredients
- 200 g active sourdough starter (about 1 cup)
- 400 g warm water (about 1 â…” cups)
- 10 g salt (1 ½ teaspoons)
- 510 g unbleached flour (about 3 ½ cups)
- 113 g salted butter (1/2 cup or 1 stick)
- 250 g brown sugar (about 3/4 cup)
- 6.5 g ground cinnamon (about 2 ½ teaspoons)
- 4 g vanilla extract (about 1 teaspoon)
- 120 g powdered sugar (about 1 cup)
- 30-45 g milk or cream (2-3 Tablespoons)
Instructions
- Combine the active sourdough starter and warm water in a large bowl.
- Add salt and flour to the starter mixture. Stir with a spatula until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 10 minutes or until elastic.
- Place the dough in a lightly greased bowl, cover it with a towel, and let it rise for 4-8 hours until double in size.
- Preheat your oven to 375℉ (190℃).
- Prepare a baking dish with cooking spray.
- Once the dough has risen, press it into the prepared baking dish, dimpling it with your fingers.
- In a small saucepan, melt the salted butter, then add brown sugar, vanilla extract, and ground cinnamon. Mix well to create a syrupy topping.
- Drizzle the mixture over the dimpled focaccia, ensuring even coverage.
- Bake for 25-30 minutes, or until golden brown.
- While baking, prepare the glaze by whisking powdered sugar, vanilla extract, and milk until smooth.
- Once baked, drizzle the glaze over the warm focaccia.
Notes
For a slightly sweeter outcome, adjust the brown sugar according to your taste. You can also add nuts for extra crunch.