Cinnamon Roll Focaccia

Though focaccia is traditionally topped with just olive oil and herbs, we’ve found our new favorite breakfast bread by swapping savory for sugar and spice.

Cinnamon Roll Focaccia

  • Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush remaining 2 tablespoons (28 grams) oil onto parchment.

  • Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.)

  • In a small bowl, stir together brown sugar and cinnamon. Sprinkle half of sugar mixture (about ¼ cup or 43 grams) onto dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and jiggly, 45 minutes to 1 hour.

  • Preheat oven to 425°F (220°C).

  • Dimple dough using your fingertips, touching pan through dough without tearing dough.

  • Add melted butter to remaining brown sugar mixture, whisking until combined. Spoon onto dough.

  • Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.

  • In another bowl, whisk together cream cheese and confectioners’ sugar; whisk in milk until smooth. Drizzle onto warm focaccia. Serve warm. Store in an airtight container for up to 3 days.


The traditional practice of kneading is replaced with a simple folding technique in focaccia dough

Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. As the name implies, a high-hydration dough is relatively wet, so before folding, wet or oil your hands to prevent sticking. Reach under one side of dough, and gently stretch the edge of the dough as high as you can without tearing. Once you reach the top, fold the dough over the center. This motion strengthens the gluten network and is the preferred method to build elasticity for doughs that have high hydration levels. Repeat three more times around bowl to complete one round of folding. Fold the dough in the bowl every 30 minutes for a total of 1½ hours. By the last fold, you should notice the dough has become smooth and elastic.



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