Go Back

Cinnamon Roll Sourdough Focaccia

Easy sourdough focaccia recipe using only active starter (no yeast), swirled with cinnamon sugar and topped with a sweet vanilla glaze.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rise Time 8 hours
Total Time 8 hours 40 minutes
Course Breads
Cuisine American
Servings 12 servings
Calories 295 kcal

Equipment

  • Mixing bowl
  • 9x13 baking pan

Ingredients
  

Dough:

  • 100 g Sourdough Starter active
  • 20 g Granulated Sugar
  • 10 g Salt
  • 385 g Water
  • 500 g Bread Flour

For Pan:

  • 50 g Olive Oil
  • 50 g Unsalted Butter melted

Cinnamon Filling:

  • 12 g Cinnamon
  • 120 g Brown Sugar

Glaze:

  • 240 g Powdered Sugar
  • 2 tbsp Unsalted Butter melted
  • 2 tsp Vanilla Extract
  • 4 tbsp Heavy Cream milk or half and half work as well

Instructions
 

Cinnamon Roll Focaccia Dough:

  • MIX: Mix together bubbly, active starter, sugar, salt, water and flour until a sticky dough forms.
  • Cover with plastic wrap or a damp kitchen towel and let sit for 30 minutes.
  • STRETCH AND FOLDS: Remove the cover, wet fingers with cold water and stretch the dough from the top and fold into middle. Turn bowl 25 degrees and repeat. Repeat until you have stretched and folded 4x working your way round the bowl. This will build up the dough strength.
  • Cover and let rest 30 minutes.
  • Repeat stretch and folds after each 30 minute rest until you have done 4 rounds of stretch and folds or until the dough feels stronger and less sticky. (Up to 6x)
  • BULK FERMENTATION: After the last round of stretch and folds, cover the dough bowl with plastic wrap and let rest in a warm place until dough has risen 50-60%. This will take 2.5-3 hours at 78F. Will take longer in a cooler environment.

Filling:

  • While dough is fermenting, mix together brown sugar and cinnamon.

Pan Preparation:

  • Line a 9x13 baking pan with parchment paper. Coat the bottom of the pan with 50g of olive oil and 20 g of the meted butter.

Shaping the Dough:

  • Dump the risen dough into the pan and spread out with your fingers. Pour 2/3 of the cinnamon filling onto the top.
  • Fold the dough starting from the long sides, Fold the right side over the filling and into the middle of the dough and then fold the left side over the other fold (like you would a taco).
  • Sprinkle the remaining filling onto the top of the dough.
  • Now do the same fold, but from the short ends. You will end up with a square, folded dough.
  • Flip dough over (optional) and cover with plastic wrap.

Optional Cold Proofing:

  • at this time, you can refrigerate for up to 48 hours before moving onto the second proof and baking.

Second Proof:

  • Let filled dough rest in a warm place (78F) for 2-3 hours or until doubled in size. It should be quite puffy. If it's not, let it rest for longer.
  • Once the dough is almost doubled, pre-heat the oven to 425F with rack in the center position.

Dimple the Dough:

  • Once puffy with lots of air bubbles, gentle pull the dough out to fill the entire pan.
  • Pour the remaining 30g of melted butter on top.
  • Using your fingers, gentle dimple the dough until the whole surface in covered with bubbles and dimples.

Bake Focaccia:

  • Bake focaccia in pre-heated oven on center rack for 25-30 minutes or until lightly golden brown and center temperature of 200F.
  • Cool for 10 minutes in the pan before removing to place on wire rack.

Making the glaze:

  • Combine glaze ingredients (butter, vanilla, milk/cream, and powdered sugar) until smooth.
  • Pour over warm focaccia and let set before slicing and serving!

Notes

Q. How do I begin a sourdough starter?
A. https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
Q. How do I do stretch and folds?
A. https://www.theclevercarrot.com/2020/05/how-to-stretch-and-fold-sourdough/
 
Keyword cinnamon roll focaccia, focaccia, sourdough, sourdough focaccia