保密局1949
Focaccia Dough
200 g active sourdough starter (about 1 cup) Ensure starter is active. 400 g warm water (about 1 ⅔ cups, between 100℉ – 110℉) Use warm water for proper activation. - 10 g salt (1 ½ teaspoons)
510 g unbleached flour (about 3 ½ cups) All-purpose flour can be used as a substitute. - Avocado cooking spray (or cooking spray of choice)
For greasing the bowl and dish.
Cinnamon Roll Focaccia Topping
- 113 g salted butter (1/2 cup or 1 stick) Melted.
250 g brown sugar (about 3/4 cup) 4 g vanilla extract (about 1 teaspoon) - 6.5 g
ground cinnamon (about 2 ½ teaspoons)
Vanilla Icing Glaze
- 120 g powdered sugar (about 1 cup)
- 4 g vanilla extract (about 1 teaspoon)
- 30-45 g milk or cream (2-3 tablespoons) Adjust for desired consistency.
Method
Sourdough Focaccia Dough
- In a large bowl, combine the active sourdough starter and warm water.
- Stir in salt and gradually add the flour, mixing until fully incorporated.
- Knead the dough for about 5-10 minutes until it feels smooth.
- Spray a mixing bowl with cooking spray, place the dough inside, cover, and let it rise for about 4-6 hours or until doubled in size.
Cinnamon Roll Focaccia Topping
- Preheat your oven to 375℉ (190℃).
- Once the dough has risen, punch it down gently and spread it onto a greased baking dish or tray.
- In a small bowl, mix melted butter, brown sugar, vanilla extract, and cinnamon.
- Pour this mixture over the dough, spreading it evenly. Create swirls using a knife or spatula.
- Let the focaccia rise again for about 30 minutes, then bake in the preheated oven for 25-30 minutes or until golden brown.
Vanilla Icing Glaze
- While the focaccia is cooling, whisk together powdered sugar, vanilla extract, and milk or cream until smooth.
- Drizzle over the cooled focaccia.