Name: Sourdough Cinnamon Roll Focaccia Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 10 h
Cuisine: American
Ingredients: 200 g active sourdough starter (about 1 cup); 400 g warm water (about 1 ⅔ cups, 100℉ – 110℉); 10 g salt (1 ½ teaspoons); 510 g unbleached flour (about 3 ½ cups); Avocado cooking spray or cooking spray of choice (for spraying 2nd mixing bowl and baking dish); 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; adjust for glaze consistency)

Ingredients

200 g active sourdough starter (about 1 cup)

400 g warm water (about 1 ⅔ cups; 100℉ – 110℉)

10 g salt (1 ½ teaspoons)

510 g unbleached flour (about 3 ½ cups)

Avocado cooking spray or cooking spray of choice (for greasing bowl and pan)

113 g salted butter (1/2 cup or 1 stick)

250 g brown sugar (about 3/4 cup)

4 g vanilla extract (about 1 teaspoon)

6.5 g ground cinnamon (about 2 ½ teaspoons)

120 g powdered sugar (about 1 cup)

4 g vanilla extract (about 1 teaspoon)

30-45 g milk or cream (2-3 tablespoons; adjust for desired glaze thickness)

Instructions

Step 1: In a large mixing bowl, combine the active sourdough starter and warm water. Whisk to dissolve the starter evenly.

Step 2: Add the salt and flour to the mixture. Whisk to combine until a wet and sticky dough forms. Let the dough rest for 30 minutes.

Step 3: With slightly wet fingers, perform one set of stretch and folds: stretch one side of the dough upward and fold it into the center, rotating the bowl to repeat 8-10 times around the dough.

Step 4: Spray a second mixing bowl with cooking spray. Transfer the dough to the greased bowl, cover with a damp kitchen towel, and place it in a warm spot (such as an oven with the light on) to bulk ferment for about 3 hours or until the dough grows by 50%–75% and passes the poke test.

Step 5: Spray a 9×13 inch glass baking pan with cooking spray. Transfer the dough to the pan and perform another set of stretch and folds. Cover the pan and either refrigerate overnight (up to 12 hours) or proceed immediately to the next proof.

Step 6: For the second proof, cover the pan with a damp towel and place it back in a warm spot for about 1 hour, until the dough nearly doubles in size and fills most of the pan.

Step 7: Preheat your oven to 425℉. While the oven heats, prepare the topping: melt butter in a small saucepan over medium heat, stir in brown sugar, cinnamon, and vanilla extract, whisking until combined and melted.

Step 8: Wet your fingers and dimple the dough evenly all over, pushing gently to expand it in the pan. Pour the cinnamon sugar topping over the dough.

Step 9: Bake the focaccia for 25-30 minutes until golden brown and bubbling.

Step 10: While cooling, make the glaze by mixing powdered sugar and vanilla extract. Add milk or cream gradually until you achieve the desired consistency. Drizzle the glaze over the warm focaccia.

Step 11: Slice, serve, and enjoy your delicious sourdough cinnamon roll focaccia.

Tips & Variations

Use a well-fed, active sourdough starter for best rise and flavor.

Adjust the glaze thickness by adding more or less milk or cream to suit your preference.

Replace brown sugar topping with maple syrup or honey for a different sweetness profile.

For a dairy-free version, substitute butter with coconut oil and use a plant-based milk for the glaze.

FAQs

Can I use instant yeast instead of sourdough starter?

While instant yeast can speed up the process, this recipe relies on the flavor and fermentation of sourdough. Using yeast would alter the taste and texture significantly, so adjustments to rising times and quantities would be needed.

Why is the dough so wet and sticky?

This dough is intentionally very wet to create a light, airy focaccia texture. It can feel challenging to handle but using wet hands and stretch and folds helps develop the gluten and structure.