Name: Sourdough Discard Cinnamon Roll Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Italian
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 (unfed, at room temperature); 2 teaspoons kosher salt; 2 tablespoons unsalted butter, melted (to grease the baking pan); 5 tablespoons unsalted butter (melted); 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

Description

A delightful twist on focaccia, this sourdough discard cinnamon roll focaccia combines the tangy essence of sourdough with the sweet, warm flavors of cinnamon rolls for a unique and delicious treat.

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 (unfed, at room temperature)
2 teaspoons kosher salt
2 tablespoons unsalted butter, melted (to grease the baking pan)
5 tablespoons unsalted butter (melted)
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

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Instructions

In the bowl of a stand mixer fitted with a dough hook, combine warm water and granulated sugar, then sprinkle the yeast on top. Let sit for 5 minutes until foamy.
Once the yeast is active, add flour, sourdough discard, and salt. Mix on low until combined and no dry spots remain.
Transfer the dough to a large oiled bowl and cover with plastic wrap. Let it rise in a warm place for 2-3 hours until it doubles in size.
Brush a 13×9-inch pan with 2 tablespoons of melted butter and set aside.
After the dough has risen, gently deflate it and transfer to the prepared pan. Cover again and allow to rise for another 1 ½ to 2 hours until it fills the pan almost completely.
Preheat the oven to 450°F (230°C) and prepare the topping by melting butter and stirring in the brown sugar and cinnamon.
When the dough has risen, use wet fingers to press dimples all over the surface. Drizzle the brown sugar mixture evenly over the dough.
Bake for 25-30 minutes until golden-brown and crusty. Let cool for 10 minutes in the pan before transferring to a cooling rack.
In a small bowl, whisk together confectioner’s sugar, milk, and vanilla until smooth. Drizzle the frosting over the cooled focaccia, slice, and serve!

Notes

Allow the focaccia to cool slightly in the pan before transferring to a rack to prevent sogginess.