Cinnamon Roll Sourdough Focaccia

Ingredients

• 100g active starter
• 385g water
• 20g granulated sugar
• 10g salt
• 500g bread flour
• 20g olive oil
• 50g unsalted butter, melted
• 120g brown sugar
• 8g ground cinnamon
• 75g powdered sugar
• 30g cream cheese
• 15g milk
• 4g vanilla extract
• Pinch of salt

Instructions

1. Mix Dough: Stir starter, water, sugar, salt, and flour until a sticky dough forms. Rest covered for 30 minutes.
2. Strengthen with Folds: Perform 4 rounds of stretch and folds every 30 minutes. After the final fold, let rest until risen by about 50–60%.
3. Make Filling: Mix brown sugar and cinnamon.
4. Prepare Pan: Line a 9x13” or 12” round metal pan with baking paper. Coat with olive oil and 25g melted butter.
5. Shape with Cinnamon Sugar: Transfer dough to pan. Sprinkle half the cinnamon sugar, fold the dough, then add the rest and fold again. (Optional: Cover and refrigerate for up to 48 hours).
6. Final Proof: Let dough rest, covered, in a warm spot for 2–3 hours until doubled, airy, and jiggly. Preheat oven to 220.
7. Bake: Stretch dough to pan edges. Pour 25g melted butter over and dimple deeply with your fingers. Bake for 25–30 minutes until golden and crisp. Cool in pan 5–10 minutes, then transfer to a wire rack.
8. Make Icing: Whisk together all icing ingredients until smooth. Spread over warm focaccia and enjoy!