Description
A delightful focaccia that combines the flavors of cinnamon rolls with the unique tanginess of sourdough discard, perfect for brunch or as an indulgent snack.
Ingredients
- 2 cups warm water
- 2 teaspoons granulated sugar
- 1 ¼ teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 200 grams (about ¾ cup) sourdough discard, at room temperature
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted (for greasing the pan)
- 5 tablespoons unsalted butter, melted (for the topping)
- ½ cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1 cup confectioner’s sugar
- 1 ½ tablespoons milk (non-dairy or regular dairy)
- 1 teaspoon vanilla extract
Instructions
- In a stand mixer bowl, combine warm water and granulated sugar. Sprinkle yeast on top, letting it sit for 5 minutes until it becomes foamy.
- Once activated, add flour, sourdough discard, and salt, mixing on low until no dry spots remain.
- Transfer the dough to a greased bowl and cover with plastic wrap. Let it rise in a warm place for 2-3 hours, until doubled in size.
- Brush a 13×9-inch baking pan with 2 tablespoons of melted butter.
- After the dough has risen, gently deflate and transfer it to the prepared pan. Cover and let rise again for 1.5-2 hours.
- Preheat the oven to 450°F (230°C).
- For the topping, melt the remaining butter, brown sugar, and cinnamon together.
- After the second rise, create dimples in the dough and drizzle with the topping mixture.
- Bake for 25-30 minutes until golden brown.
- Cool for 10 minutes before transferring to a rack.
- Mix confectioner’s sugar, milk, and vanilla to create frosting, then drizzle over the cooled focaccia, slice, and serve.
Notes
Use lukewarm water for optimal yeast activation. Customize the topping with nuts or dried fruits for added texture.