Cinnamon Roll Focaccia Bread
Ingredients:
For the Focaccia:
4 cups (512 grams) all-purpose flour
2 tablespoons sugar
1 8g packet instant yeast
2 cups (455 grams) warm water (110 degrees if using thermometer)
2 teaspoons sea salt
Cinnamon Roll Filling:
1/2 cup (113 grams) butter or dairy-free butter
3 tablespoons ground cinnamon
3/4 cup (150 grams) brown sugar or coconut sugar
Optional Icing:
1 cup (120 grams) powdered sugar
splash of milk or dairy-free milk
Instructions:
The night before:
In a large bowl, combine the flour, sugar, instant yeast, warm water, and sea salt. Mix with a spatula until a shaggy dough forms.
Drizzle a thin layer of olive oil or coconut oil over the surface of the dough, spreading it to fully coat. Cover the bowl with plastic wrap of a clean kitchen towel and refrigerate overnight.
The following day or two days later:
Generously grease a 9x13-inch baking dish with olive oil. Using a spatula, loosen the dough from the sides of the bowl and gently transfer it into the prepared baking dish. Set aside.
In a small microwave-safe bowl, prepare the cinnamon filling. Melt the butter, then stir in the brown sugar or coconut sugar and cinnamon until smooth and well combined.
Pour half of the cinnamon mixture over the dough. Fold the dough into thirds, then flip it over so the filling is layered inside. Cover loosely and let rise at room temperature for 3-4 hours, or until noticeably puffy.
Once the dough has risen, use your fingers to dimple the surface of the dough. Pour the remaining cinnamon sugar mixture on top, and spread so it settles into the dimples.
Preheat your oven to 350°F. Bake for 30 minutes, or until the focaccia is lightly brown on top.
Remove the bread from the oven, and prepare the icing. In a medium bowl, mix together the powdered sugar and milk until smooth. Drizzle over the warm focaccia and serve.