Imagine the warm, comforting aroma of cinnamon rolls swirling through your kitchen, mingling with the savory scent of freshly baked focaccia. Now, picture these two beloved treats merging into one irresistible creation. That’s exactly what sourdough cinnamon roll focaccia offers – a delightful symphony of flavors and textures that will tantalize your taste buds and leave you craving more. This recipe isn’t just about baking; it’s about embarking on a culinary adventure, transforming simple ingredients into something truly extraordinary. Whether you’re a seasoned baker or a curious beginner, this sourdough cinnamon roll focaccia will become a new favorite. This article will guide you through creating a delicious sourdough cinnamon roll focaccia that will impress your family and friends.
Unveiling the Magic: What is Sourdough Cinnamon Roll Focaccia?
To truly appreciate this unique creation, let’s break down the elements that make it so special. Focaccia, at its heart, is a flatbread originating from Italy. It’s known for its fluffy, airy interior, its crisp, olive oil-soaked crust, and its characteristic dimples that capture the deliciousness. These dimples are traditionally created by pressing your fingertips into the dough before baking, creating pockets of flavorful olive oil that sizzle and caramelize in the oven.
Cinnamon rolls, on the other hand, are a classic sweet treat. They consist of a soft, enriched dough, generously slathered with a cinnamon-sugar filling, rolled up, sliced, and baked until golden brown. The finishing touch is often a luscious glaze that adds an extra layer of sweetness and indulgence.
Sourdough cinnamon roll focaccia cleverly marries these two iconic bakes. We take the airy, olive oil-rich focaccia dough as our base and then infuse it with the sweet and spicy cinnamon roll filling. Instead of rolling up the dough like traditional cinnamon rolls, we spread the filling evenly across the focaccia base, creating those signature dimples to hold pockets of cinnamon-sugar goodness. The result is a focaccia that’s both savory and sweet, fluffy and slightly chewy, and utterly addictive.
The Sourdough Advantage
Using a sourdough starter in this recipe elevates the flavor profile to a whole new level. Sourdough fermentation introduces a complex tang that complements the sweetness of the cinnamon filling beautifully. It’s a subtle yet noticeable difference that makes this focaccia truly stand out. Beyond the flavor, sourdough offers other benefits. The fermentation process breaks down gluten, making the dough easier to digest for some people. Sourdough baked goods also tend to have a longer shelf life due to the natural preservatives produced during fermentation.
Perhaps the best part is that this recipe is a fantastic way to use up your sourdough discard! Instead of tossing it, you can incorporate it into the focaccia dough, reducing food waste and adding extra flavor to your bake. It’s a win-win situation for your taste buds and the environment.
Gathering Your Ingredients
Before you begin, make sure you have all the necessary ingredients on hand. Here’s what you’ll need:
For the Sourdough Focaccia Dough
- grams all-purpose flour
- grams sourdough starter or discard
- grams water
- grams olive oil, plus extra for drizzling
- grams salt
- grams sugar
Feel free to substitute bread flour for all-purpose flour if you prefer a chewier texture. The sugar helps to balance the tang of the sourdough and adds a touch of sweetness that complements the cinnamon filling.
For the Cinnamon Roll Filling
- grams packed brown sugar
- tablespoons ground cinnamon
- grams unsalted butter, softened
For an extra layer of flavor and texture, consider adding chopped pecans or raisins to the filling. The brown sugar provides a richer, more molasses-like flavor than granulated sugar, which works perfectly with the cinnamon.
For the Glaze (Optional)
- grams powdered sugar
- tablespoons milk
- teaspoon vanilla extract
A simple powdered sugar glaze adds a touch of elegance and extra sweetness to the finished focaccia. You can also make a cream cheese glaze by substituting some of the milk with cream cheese for a tangier flavor.
The Art of Baking: Step-by-Step Instructions
Now, let’s get baking! Follow these instructions carefully for a perfect sourdough cinnamon roll focaccia every time.
Crafting the Sourdough Focaccia Dough
In a large bowl, combine the flour, sourdough starter or discard, water, olive oil, sugar, and salt. Mix until a shaggy dough forms. Cover the bowl and let it rest for minutes (this is called autolysing). This allows the flour to fully hydrate, resulting in a more extensible dough.
After the autolyse, knead the dough for – minutes until it becomes smooth and elastic. You can knead it by hand or using a stand mixer with a dough hook. Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature for – hours, or until doubled in size. Perform stretch and folds every hour during the first – hours of bulk fermentation to develop strength in the dough. This helps to create a light and airy focaccia.
The dough is ready when it has doubled in size and is full of air bubbles. You should also be able to gently stretch a small piece of dough thin enough to see light through it without tearing (windowpane test).
Preparing the Cinnamon Roll Filling
While the dough is bulk fermenting, prepare the cinnamon roll filling. In a medium bowl, combine the brown sugar, cinnamon, and softened butter. Mix until well combined and smooth. The softened butter will make it easier to spread the filling evenly over the focaccia dough.
Assembling Your Masterpiece: The Sourdough Cinnamon Roll Focaccia
Once the dough has finished bulk fermenting, gently deflate it and transfer it to a lightly oiled baking sheet (approximately x inches). Using your fingertips, gently stretch or roll the dough out to fill the baking sheet. Be careful not to tear the dough.
Spread the cinnamon roll filling evenly over the surface of the dough. Now, use your fingertips to create deep indentations all over the focaccia. These indentations will not only create the characteristic focaccia look but also hold pockets of cinnamon-sugar goodness.
Drizzle generously with olive oil. This will help the focaccia to become golden brown and crispy during baking. Cover the baking sheet with plastic wrap and let the focaccia proof at room temperature for minutes, or until slightly puffy.
Baking to Perfection
Preheat your oven to degrees Fahrenheit ( degrees Celsius). Once the focaccia has proofed, remove the plastic wrap and bake for – minutes, or until golden brown and cooked through. The internal temperature should reach around degrees Fahrenheit ( degrees Celsius).
To check for doneness, insert a toothpick into the center of the focaccia. If it comes out clean, it’s ready. If the top is browning too quickly, you can tent it with aluminum foil during the last minutes of baking.
Adding the Finishing Touch: The Glaze
While the focaccia is baking, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the amount of milk to achieve your desired consistency.
Once the focaccia is out of the oven, let it cool slightly before drizzling with the glaze. The glaze will melt slightly as it comes into contact with the warm focaccia.
Baking Wisdom: Tips and Tricks for Success
To ensure your sourdough cinnamon roll focaccia turns out perfectly every time, here are a few tips and tricks:
Taming the Sourdough Starter
Maintaining a healthy sourdough starter is crucial for achieving the best flavor and rise in your focaccia. Feed your starter regularly and keep it at the right temperature. If your starter is weak, you may need to adjust the recipe by using more starter or allowing for a longer fermentation time.
Troubleshooting Common Issues
If your dough is too wet, add a tablespoon of flour at a time until it reaches the desired consistency. If it’s too dry, add a tablespoon of water at a time. To prevent a soggy bottom, make sure your oven is properly preheated and that you are using a baking sheet that conducts heat well.
Endless Possibilities: Creative Variations
Don’t be afraid to experiment with different flavors and toppings. Try adding different spices to the filling, such as nutmeg or cardamom. You can also top the focaccia with different nuts or dried fruits. For a savory twist, try a garlic and rosemary version.
Serving and Preserving Your Creation
The best way to enjoy your sourdough cinnamon roll focaccia is warm, fresh from the oven. The aroma alone is enough to make your mouth water! Serve it with coffee, tea, or a glass of milk for a truly indulgent experience.
Leftover focaccia can be stored in an airtight container at room temperature for up to days. To reheat, simply warm it in the oven or microwave until heated through. You can also freeze the focaccia for longer storage. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the refrigerator before reheating.
A Culinary Journey Worth Taking
Sourdough cinnamon roll focaccia is more than just a recipe; it’s a culinary adventure that combines the best of both worlds. With its unique flavor, satisfying texture, and impressive presentation, this bake is sure to become a family favorite. So, gather your ingredients, fire up your oven, and embark on this delicious journey. We encourage you to share your creations on social media using hashtag #sourdoughfocaccia, we can’t wait to see what you create.
