This Cinnamon Roll Sourdough Focaccia brings together soft, fluffy bread with the sweet, warm flavors of cinnamon and sugar. It’s like breakfast and dessert in one delightful loaf!
Baking this focaccia fills your kitchen with a heavenly aroma. It’s hard to resist sneaking a piece while it’s still warm—trust me, I totally understand! 😉
I love how easy it is to make this focaccia thanks to the sourdough base. Just mix, shape, and let it rise! Perfect for sharing or enjoying all on your own! 🥰
Key Ingredients & Substitutions
All-purpose flour: This is the base of your focaccia. If you prefer a healthier option, you can swap in whole wheat flour. Just remember, it might change the texture a bit! Sometimes I mix a bit of bread flour for extra chewiness.
Sourdough starter: If you don’t have a sourdough starter, you can use a store-bought pizza dough as an alternative. It gives you that lovely doughy texture without the wait. Just note that the flavor will differ slightly.
Brown sugar: You can replace brown sugar with granulated sugar if you don’t have any on hand. The flavor will be a bit less caramel-y, but it works just fine! I sometimes mix in a little molasses or honey for more depth.
Unsalted butter: Feel free to use margarine or coconut oil if you’re dairy-free. Just melt it before using for the filling and glaze, just like you would with butter.
How Do You Achieve Perfect Texture in Sourdough Focaccia?
The key to a soft and airy focaccia is in proving your dough correctly. Here’s how to do it:
- After mixing, let the dough rest for 30 minutes. This is known as autolyse and helps with gluten development.
- When kneading or using the stretch and fold method, be gentle but thorough to incorporate air.
- For the first rise, choose a warm spot (around 75°F / 24°C) for optimal fermentation. Cover the bowl well to keep it warm and moist.
- During the second rise, ensure the dough puffs up nicely. This will help create those deliciously airy pockets in the final bake.
Trust in the process, and don’t rush either rising step. Your patience will pay off with a wonderfully fluffy focaccia!
Cinnamon Roll Sourdough Focaccia
Ingredients You’ll Need:
For the Sourdough Focaccia Dough:
- 500g (about 4 cups) all-purpose flour
- 350g (1 1/2 cups) water, lukewarm
- 100g active sourdough starter (100% hydration)
- 10g salt
- 60g unsalted butter, softened
- 2 tbsp sugar
For the Cinnamon Sugar Filling:
- 100g (1/2 cup) brown sugar
- 2 tbsp ground cinnamon
- 60g (1/4 cup) unsalted butter, melted
For the Icing Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This Cinnamon Roll Sourdough Focaccia recipe will take about 15 minutes of active preparation time, followed by 4-6 hours of rising time for the dough. Then, allow another 1-2 hours for the second rise before baking for 25-30 minutes. In total, you should plan for about 6-8 hours, including active cooking time and rising. Most of this time is hands-off, so you can enjoy other activities while waiting!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the flour, lukewarm water, and active sourdough starter. Stir until everything is fully mixed and a rough dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This resting period helps the flour absorb the water.
2. Mix the Ingredients:
Add the sugar, salt, and softened butter to the dough. Knead the mixture by hand or use the stretch and fold method for about 8-10 minutes until the dough is smooth and elastic. Once kneaded, place the dough in a lightly oiled bowl and cover it. Let it rise at room temperature for 4-6 hours, or until it has doubled in size. Don’t rush this part; it’s where the sourdough develops its flavor!
3. Prepare the Cinnamon Filling:
While the dough is rising, mix the brown sugar and ground cinnamon in a bowl until combined. In another small bowl, melt the butter for the filling, so it’s ready to go when it’s time to roll out the dough.
4. Roll Out and Fill:
Once the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle about 1/2-inch thick. Brush the surface evenly with the melted butter, then sprinkle the cinnamon sugar mixture generously over the entire surface.
5. Shape the Rolls:
Starting from one long edge, tightly roll the dough into a log, sealing in the sweet filling. Once rolled, cut the log into 1.5 to 2-inch thick slices using a sharp knife or dental floss for clean edges. This step will give you those delightful swirl patterns!
6. Arrange and Second Rise:
Place the slices cut-side up in a greased 8×12-inch baking pan or on a lined baking tray, leaving a little space between each. Cover them again and let rise for another 1-2 hours until they feel puffy. Enjoy the scent of the cinnamon filling wafting through the air!
7. Baking Time:
Preheat your oven to 375°F (190°C). Bake the focaccia for 25-30 minutes, or until it’s golden brown and cooked through. If it starts browning too quickly, you can tent it with foil during the last 10 minutes of baking.
8. Make the Glaze:
While the focaccia bakes, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth and pourable. This glaze will add that lovely finishing touch.
9. Serve and Enjoy:
Once baked, remove the focaccia from the oven and drizzle the icing glaze over the warm rolls. Let them cool slightly before serving. Enjoy this delightful treat warm or at room temperature. Each bite should be soft, fluffy, and packed with cinnamon goodness!
This unique recipe merges the chewy, airy texture of sourdough focaccia with the sweet, spiraled delights of a cinnamon roll, topped off with a light vanilla glaze for that perfect finish. Enjoy your baking!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour or bread flour. Whole wheat will give a nuttier flavor and denser texture, while bread flour can add extra chewiness. Just keep in mind, you might need to adjust the water slightly since whole wheat flour absorbs more moisture.
What If My Dough Doesn’t Rise?
Don’t worry! Several factors can affect rising, such as temperature and the strength of your sourdough starter. Make sure your starter is active and bubbly before using it. If your kitchen is too cool, try placing the dough in a warmer location, like an oven with just the light on, to encourage rising.
How Can I Store Leftovers?
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it, wrapped tightly in plastic wrap and foil. Just thaw at room temperature or reheat in the oven for best results!
Can I Add Other Ingredients to the Filling?
Absolutely! Feel free to get creative with the filling. You could add chopped nuts, raisins, or even chocolate chips for an extra twist. Just make sure not to overload it, so the dough can still rise properly and maintain its shape!
