Although focaccia is historically topped with simply olive oil and herbs, we’ve discovered our new favourite breakfast bread by swapping savory for sugar and spice.
Cinnamon Roll Focaccia
Makes 1 (13×9-inch) loaf
- 1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)
- 4 tablespoons (56 grams) extra-virgin olive oil, divided
- 4¼ cups (540 grams) bread flour
- 3½ teaspoons (10.5 grams) kosher salt
- 1 tablespoon (12 grams) granulated sugar
- 1 (0.25-ounce) bundle (7 grams) instantaneous yeast*
- ⅓ cup (73 grams) firmly packed gentle brown sugar
- 2 tablespoons (12 grams) floor cinnamon
- 3 tablespoons (42 grams) unsalted butter, melted
- 2 ounces (57 grams) cream cheese, room temperature
- ⅓ cup (40 grams) confectioners’ sugar
- 2 tablespoons (30 grams) entire milk
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In a big bowl, mix 1¾ cups (420 grams) room temperature water and a pair of tablespoons (28 grams) oil; add flour, salt, granulated sugar, and yeast. Stir with a rubber spatula or wood spoon till a cohesive dough types. (Dough can be shaggy and cheesy.) Cowl and let rise in a heat, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl each half-hour. (To fold, use moist or oiled arms to achieve below one aspect of dough; gently stretch up, and fold over middle; repeat on all sides of dough. (See extra under))
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Line a 13×9-inch baking pan with parchment paper, letting extra prolong over sides of pan. Brush remaining 2 tablespoons (28 grams) oil onto parchment.
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Prove dough into ready pan; utilizing simply your fingertips, gently stretch dough to a couple of 10×8-inch rectangle. (If dough is tight and won’t stretch fully, let stand for five to 10 minutes after which attempt once more.)
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In a small bowl, stir collectively brown sugar and cinnamon. Sprinkle half of sugar combination (about ¼ cup or 43 grams) onto dough. Beginning at one brief aspect, fastidiously roll up dough right into a log. Place dough lengthwise, seam aspect down, in pan. Let stand for 10 minutes. Utilizing your fingertips, gently stretch dough to fill pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension and jiggly, 45 minutes to 1 hour.
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Preheat oven to 425°F (220°C).
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Dimple dough utilizing your fingertips, touching pan by means of dough with out tearing dough.
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Add melted butter to remaining brown sugar combination, whisking till mixed. Spoon onto dough.
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Bake till golden brown and an instant-read thermometer inserted in middle registers 190°F (88°C), 15 to twenty minutes. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan.
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In one other bowl, whisk collectively cream cheese and confectioners’ sugar; whisk in milk till easy. Drizzle onto heat focaccia. Serve heat. Retailer in an hermetic container for as much as 3 days.
NO NEED TO KNEAD
The normal apply of kneading is changed with a easy folding method in focaccia dough
Oil a big bowl. Place dough in bowl. Cowl and let rise in a heat, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl each half-hour. Because the title implies, a high-hydration dough is comparatively moist, so earlier than folding, moist or oil your arms to forestall sticking. Attain below one aspect of dough, and gently stretch the sting of the dough as excessive as you’ll be able to with out tearing. When you attain the highest, fold the dough over the middle. This movement strengthens the gluten community and is the popular methodology to construct elasticity for doughs which have excessive hydration ranges. Repeat three extra instances round bowl to finish one spherical of folding. Fold the dough within the bowl each half-hour for a complete of 1½ hours. By the final fold, it is best to discover the dough has turn out to be easy and elastic.
