Sourdough Cinnamon Roll Focaccia Bread
The name alone is a delightful! This heavenly creation combines the best of both worlds: the pillowy softness of focaccia and the irresistible swirls of cinnamon sugar. It’s like a cozy hug for your taste buds
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Sourdough Benefits
Why is sourdough bread good for you? Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can.
Sourdough Lowers blood sugar levels: One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread.
Try making a starter from scratch, or get a jump start and order my dried starter! Simple instructions for rehydrating, ready to bake with in just a few days!
Sourdough Cinnamon Roll Focaccia
Ingredients
- 100 g Active sourdough starter Fed within the last 12 hours
- 325 g Water
- 475 g Bread Flour
- 10 g Salt
- 20 g olive oil For greasing your pan
Topping
- 1/4 cup melted butter 60g
- 1/4 cup brown sugar 50g
- 1 tablespoon cinnamon 8g
Icing
- 3 ounces softened cream cheese 85g
- ¼ cup softened unsalted butter 60g
- 1 ½ cups powdered sugar 190g
- 3 tablespoons milk 45g
- 1 teaspoon vanilla extract 4g
- 1 pinch salt
Instructions
- Add the water and starter to a large bowl, mix until combined.
- Add the flour and salt, mix until you have shaggy dough. Let rest 30 minutes.Dont worry if it looks dry.
- Complete 4 sets of stretch and folds, 1 round every 30 minutes. With slightly wet finger tips, grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a 1/4 turn and repeat, continue until you have come full circle to complete your first round of folds.
- After final set of stretch and folds, cover and let rise for 6-8 hours or overnight at room temperature.
- Next morning
- Pour the oil into a 9×11-inch baking pan. Coat the bottom and the sides fully.
- Transfer the risen dough to the prepared baking pan, spreading it out to the edges.Let rise again 30 minutes a warm spot until doubled in size
- In a small bowl, combine the melted butter, brown sugar, and cinnamon. Set aside.
- Preheat the oven to 450°F.
- Use your fingers to create dimples in the dough. Pour the cinnamon sugar butter mixture over the dough.Pour cinnamon mixture over top of your dough,
- Bake for 18-20 minutes, or until internal temperature reaches 205-210f
- While the bread is cooling slightly, prepare the frosting.
- In a medium bowl, combine cream cheese, butter, confectioners’ sugar, milk, vanilla, and salt until smooth.
- Drizzle the frosting over the warm focaccia before serving.
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