The Baking Coach: Cinnamon Roll Focaccia

By
Lisa Basini
-
37

THIS IS WHAT YOU NEED

  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 2 3/4 cups all-purpose flour, extra for rolling
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 stick melted butter
  • 9-inch round baking pan/tin

Filling:

• ½ cup granulated sugar
• 1 ½ tablespoons ground cinnamon
(reserve 1 tablespoon for garnish)

THIS IS WHAT YOU DO

  1. In a large bowl, gently stir together the yeast, sugar, and warm water.
    Let it sit until foamy. Add the flour, salt, and 3 tablespoons of olive oil.
  2. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic. Using 1/3 of the melted butter, lightly coat a large bowl, place the dough in the bowl, and turn it to coat with butter. Cover with a damp cloth and let rise in a warm place for
    30 minutes.
  3. Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a 1/2-inch-thick rectangle. Brush the top with another ⅓ of the melted butter. Spread the filling evenly, then roll the dough into a log using your hands. Roll the log into a ball, then flatten it into a disk. Use the remaining butter to grease the pan, and place the disk into the pan. Loosely cover with plastic wrap and a towel, and let it rest for 15 minutes.
  4. Flip the dough, and just before baking, sprinkle with the reserved filling. Using your fingers, make dimples randomly on the top of the bread.
  5. Bake in the preheated oven for 20-25 minutes, or until golden brown. Serve warm.

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