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Sourdough Cinnamon Roll Focaccia​

Golden-brown sourdough cinnamon roll focaccia with swirled sugar icing drizzled on top, served on a rustic wooden board.
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Cinnamon roll focaccia is crispy on the outside, sweet on the inside – filled with ribbons of cinnamon sugar swirled throughout and topped with a cream cheese glaze. This is my unique take on a sweet focaccia and it’s a crowd pleaser.

Ingredients

Levain (1:10:10 ratio, ready in 10-12 hours at 78ºF)

  • 5 grams sourdough starter, ripe and active, about 1 teaspoon
  • 55 grams flour (all-purpose or bread flour), scant 1/2 cup
  • 55 grams water, about 1/4 cup

Cinnamon Roll Focaccia Dough

  • 100 grams levain, ripe and active, scant 1/2 cup
  • 385 grams water, about 1 2/3 cup
  • 20 grams granulated sugar, 4 teaspoons
  • 10 grams salt, 1 1/2 teaspoons
  • 500 grams bread flour, about 3 1/2 cups
  • 40 grams olive oil, reserved for the pan, about 3 Tablespoons

Cream Cheese Icing

  • 75 grams powdered sugar, 2/3 cup
  • 30 grams cream cheese, 2 Tablespoons
  • 15 grams milk, about 1 Tablespoon
  • 4 grams vanilla extract, about 1 teaspoon
  • pinch of salt

Instructions

  • Step 1: Make the Dough
    In a large bowl, combine all the ingredients to create a wet and sticky dough. This will be the foundation of your focaccia, so make sure to mix until everything is well incorporated.
  • Step 2: First Rise
    Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm place for about 4 to 6 hours. You’ll know it’s ready when it has doubled in size and is bubbly at the top.
  • Step 3: Prepare for Baking
    After the first rise, pour the dough onto a generously oiled baking sheet. Gently stretch and shape it into a rectangular form without deflating too much air from the dough.
  • Step 4: Second Rise
    Cover the shaped dough again and let it rise for another 2 to 3 hours. This step is crucial for achieving that perfect focaccia texture.
  • Step 5: Create Indentations
    Once the dough has risen, use your fingers to create deep dimples all over the surface. This allows the flavors to seep in and adds a delightful texture.
  • Step 6: Add Toppings
    Spread a mixture of cinnamon, sugar, and butter over the top of the dough. Feel free to get creative with additional toppings like nuts or fruits that you enjoy.
  • Step 7: Bake the Focaccia
    Preheat your oven to 375°F (190°C) and bake for about 25 to 30 minutes or until golden brown. The aroma of cinnamon will fill your kitchen!
  • Step 8: Cool and Serve
    Once baked, allow the focaccia to cool for a few minutes. Slice it up and serve warm to enjoy it at its best.

Notes

Sourdough Starter: I make a levain for all of my sourdough recipes because it gives more consistent results. If you don’t want to use that method, you can substitute ripe, bubbly, active sourdough starter for the same amount of levain.

 

Bread Flour: This is a high hydration recipe. If you choose to use a flour with a lower protein content than bread flour (lower than 12.5%), you will want to decrease the water in the recipe.

 

Olive Oil: Choose an olive oil that is light in flavor and taste. An extra virgin olive oil often has more olive flavor than a light-tasting olive oil, which can transfer over to the sweet focaccia dough.

Nutrition

Find it online: https://www.amgroyal.com/sourdough-cinnamon-roll-focaccia/