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While focaccia is traditionally topped with just olive oil and herbs, we’ve found our new favorite breakfast bread by swapping out the salt for sugar and spices.

Cinnamon Roll Focaccia

For 1 loaf (13×9 inches)

  • cups (420 grams) of water, room temperature (21°C/70°F to 24°C/75°F)
  • 4 spoons (56 grams) extra virgin olive oil, divided
  • cups (540 grams) bread flour
  • teaspoons (10.5 grams) kosher salt
  • 1 table spoon (12 grams) granulated sugar
  • 1 (0.25 oz) (7 gram) package of instant yeast*
  • cup (73 grams) of well-packaged light brown sugar
  • 2 spoons (12 grams) ground cinnamon
  • 3 spoons (42 grams) unsalted butter, melted
  • 2 ounces (57 grams) cream cheese, room temperature
  • cup (40 grams) icing sugar
  • 2 spoons (30 grams) whole milk
  • In a large bowl, combine 1 ¾ cups (420 grams) room temperature water and 2 tablespoons (28 grams) oil; add the flour, salt, granulated sugar and yeast. Mix with a rubber spatula or wooden spoon until a smooth dough forms. (The dough will be shaggy and sticky.) Cover and let rise in a warm, draft-free place (24°C/75°F) for 1 1/2 hours, folding the dough in the bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of the dough; gently stretch and fold in the center; repeat on all sides of the dough. (See more below))

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

  • Pour the batter into the prepared pan; using only your fingertips, gently roll out the dough until you obtain a rectangle of approximately 25×20 cm. (If the dough is stiff and doesn't stretch completely, let it rest for 5 to 10 minutes and then try again.)

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

  • Preheat the oven to 220°C (425°F).

  • Use your fingertips to make dimples in the dough, touching the dough to the pan without breaking it.

  • Add melted butter to remaining brown sugar mixture, beating until combined. Pour over batter.

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

  • In another bowl, whisk together cream cheese and powdered sugar; add milk until smooth. Pour it onto the hot focaccia. Serve hot. Store in an airtight container for up to 3 days.

NO NEED TO KNEAD

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

Grease a large bowl. Place the dough in the bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding the dough in the bowl every 30 minutes. As the name suggests, a high-hydration dough is relatively moist, so before folding, wet or oil your hands to prevent sticking. Reach over to one side of the dough and gently stretch the edge of the dough as high as you can without tearing it. Once you reach the top, fold the dough into the center. This movement strengthens the gluten network and is the preferred method for creating elasticity in doughs that have high levels of hydration. Repeat three more times around the bowl to complete one folding round. Fold the dough back into the bowl every 30 minutes for a total of 1 1/2 hours. By the last fold, you should notice that the dough has become smooth and elastic.

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