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Cinnamon Roll Focaccia

Cinnamon Roll Focaccia Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 358
Ingredients Method Notes

Ingredients
  

  • 1 cup warm water (about 110°F, 43°C)
  • 2 1/4 tsp active dry yeast
  • 2 tbsp granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp fine sea salt
  • 1/4 cup olive oil, plus more for the pan
  • 1/2 cup packed light brown sugar
  • 2 tbsp ground cinnamon
  • 4 tbsp unsalted butter, melted
  • 1 cup powdered sugar
  • 2 to 3 tbsp whole milk

Method
 

  1. In a large bowl, combine the warm water, 1 tbsp sugar, and yeast. Let sit 5 minutes until frothy. Stir in the remaining 1 tbsp sugar, flour, salt, and 1/4 cup olive oil, then knead on a lightly floured surface for 8 to 10 minutes until smooth and springy.
  2. Place the dough in an oiled bowl, cover, and let rise until doubled, about 1 hour. Punch it down, transfer to a well-oiled 9x13-inch pan, stretch it to fill the corners, cover, and let rise again for 30 to 45 minutes until puffy.
  3. Mix the brown sugar, cinnamon, and melted butter into a paste, drop it over the dough, then dimple deeply all over with your fingers. Swirl gently with a butter knife to marble the topping into the dough.
  4. Bake at 375°F (190°C) for 25 to 30 minutes, until deep golden and the internal temperature reaches about 200°F (93°C). Cool in the pan on a rack for 10 minutes.
  5. Whisk the powdered sugar with milk until smooth and pourable, drizzle over the warm focaccia, and slice in the pan.

Notes

Let the bread cool just enough to handle before glazing; if it’s too hot, the glaze will sink straight in and disappear. The total time does not include the rising time, which adds about 1 hour and 45 minutes hands-off. You can proof the dough overnight in the refrigerator after the first rise for deeper flavor, just let it come to room temperature and puff in the pan the next day before topping.