Sourdough Cinnamon Roll Focaccia Bread

• servings: 1 serving
• active time: 30 minutes
• total time: 1 hour

Ingredients

100 g Sourdough starter (active and bubbly, see notes for using discard)

400 g Water (can increase or decrease by 30g if desired)

500 g Bread Flour

50 g Sugar (can sub honey if you like)

10 g Salt

30 g Olive Oil (this is for SHAPING ONLY - it does not get added to the dough.)

1 tsp Ground Cinnamon

50 g Brown Sugar

50 g Butter

125 g Cream Cheese (block not spreadable)

25 g Butter

100 g Powdered Sugar

5 g Vanilla Extract

pinch Salt

Directions

Mixing The DoughWeigh out your sourdough starter, sugar and water into a large bowl.Mix the water and starter together briefly. Then add flour and salt and mix whole lot together until it forms a sticky dough. You don't want any dry flour left at all.You can use a dough scraper or Danish dough whisk for this process.

Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.

Strengthening the DoughAfter the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre. You should feel the dough strengthen as you do this. It doesn't have to be perfectly smooth or tight, just work around the bowl stretching and folding (around 10 - 15 times is perfect).

Bulk Ferment:Now you want to leave your dough to ferment. Cover it with a tea towel or plastic wrap and leave it alone to double (see notes).Focaccia is super forgiving so it doesn't need to be perfectly doubled - near enough is fine.

Shaping Focaccia:Once the dough has doubled you need to shape the dough. Shaping focaccia is super simple (and absolutely forgiving). See my notes in the post above for details on baking pans/dishes.Use a dough scraper to gently ease the dough out into your desired pan.

Rub your hands with a little olive oil and gently pull the dough out to fill the tray. Again it doesn't have to be perfect as it will naturally fill the tray as it proofs.

Second Rise:Let your dough rise again. Leave it until it's spread out and filled the tray. It will be puffy and pillowy ... you might even have some gorgeous bubbles popping up.

Topping:Once the dough has filled the tray and is looking puffy and full of volume, you need to dimple the dough and add the toppings.Sprinkle the cinnamon and brown sugar over the top of the dough so you get an even coverage. Then pour the melted butter over the dough. Then use your finger tips to gently dimple the focaccia dough and push all the brown sugar, cinnamon and melted butter into the dough.

Baking Sourdough Focaccia:Preheat the oven to 200C (392F).Bake for 30 to 35 minutes or until golden brown. Once baked through, remove from the oven and carefully transfer to a wire rack to cool. Don't leave it in the tin as it will sweat.

Frosting:Whisk the frosting ingredients together until it forms a smooth, slightly runny paste. Add it to a piping bag and then drizzle it over the cinnamon roll sourdough focaccia.

Nutrition

• Calories: 3662 kcal
• Total Fat: 113 g
• Saturated Fat: 65 g
• Unsaturated Fat: 36 g
• Trans Fat: 2 g
• Cholesterol: 288 mg
• Sodium: 4799 mg
• Total Carbohydrate: 590 g
• Dietary Fiber: 14 g
• Total Sugars: 203 g
• Protein: 71 g