Description
A unique fusion of sourdough focaccia and delightful cinnamon rolls that creates a sweet and tangy treat perfect for any gathering.
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)
- 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)
- 4 g vanilla extract (about 1 teaspoon)
- 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.
- Drizzle the mixture over the dimpled focaccia.
- Bake for 25-30 minutes, or until golden brown.
- Prepare the glaze by whisking powdered sugar, vanilla extract, and milk until smooth and drizzle it over the warm focaccia.
Notes
Experiment with various types of flour for unique results. Consider adding nuts or fruits for added texture.
