Name: Sourdough Cinnamon Roll Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 5 min
Cuisine: Italian
Ingredients: 200 g active sourdough starter (about 1 cup); 400 g warm water (about 1 ⅔ cups); 10 g salt (1 ½ teaspoons); 510 g unbleached flour (about 3 ½ cups); Avocado cooking spray (for spraying mixing bowls and baking dish); 113 g salted butter (1/2 cup or 1 stick); 250 g brown sugar (about 3/4 cup); 4 g vanilla extract (about 1 teaspoon); 6.5 g ground cinnamon (about 2 ½ teaspoons)

Description

A delightful blend of tender focaccia and sweet cinnamon swirls, perfect for breakfast or brunch.

Ingredients

200 g active sourdough starter (about 1 cup)
400 g warm water (about 1 ⅔ cups)
10 g salt (1 ½ teaspoons)
510 g unbleached flour (about 3 ½ cups)
Avocado cooking spray (for spraying mixing bowls and baking dish)
113 g salted butter (1/2 cup or 1 stick)
250 g brown sugar (about 3/4 cup)
4 g vanilla extract (about 1 teaspoon)
6.5 g ground cinnamon (about 2 ½ teaspoons)

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Instructions

Mix the warm water and active sourdough starter in a large mixing bowl until fully combined.
Add the salt and gradually incorporate the unbleached flour until a sticky dough forms.
Transfer the dough to an oiled mixing bowl, cover it, and let it rise at room temperature for about 4-6 hours until doubled in size.
Prepare the cinnamon roll topping by melting the salted butter and mixing it with brown sugar, vanilla extract, and ground cinnamon.
Gently stretch the risen dough onto a greased baking dish, creating dimples, and spread the cinnamon topping evenly over the surface.
Allow the dough to rise for another 30-45 minutes before baking.
Preheat the oven to 375°F (190°C).
Bake for 20-25 minutes, or until golden brown.
Let it cool slightly before glazing with a mixture of powdered sugar and milk.

Notes

For added flavor, consider incorporating nuts or chocolate chips into the dough before baking. Adjust the sugar and cinnamon ratios according to your taste.