Sourdough Cinnamon Roll Focaccia

This Discarded Sourdough Cinnamon Roll Focaccia is a combination of two popular dishes: cinnamon rolls and focaccia.It has the airy, soft texture (and signature bubbles!) of focaccia, with a sweet, cinnamon-spiced topping reminiscent of cinnamon rolls.

Perfect for a sweet snack or dessert, this recipe is also a great way to use up sourdough discard. While it requires a bit of patience for the dough’s rises, the actual preparation is simple and straightforward.

Prep Time: 30 minutes
Cook Time: 30 minutes
Rise Time: 3 hours 30 minutes
Total Time: 4 hours 30 minutes

Ingredients:

For the Dough:

• 2 cups warm water
• 2 teaspoons granulated sugar
• 1 ¼ teaspoons active dry yeast
• 4 ½ cups all-purpose flour
• 200 grammes, or roughly ¾ cup, of unfed, room-temperature sourdough scraps
• 2 teaspoons kosher salt
• Two tablespoons of melted unsalted butter (to grease the pan)

For the Topping:

• 5 tablespoons unsalted butter, melted
• ½ cup packed brown sugar
• 2 teaspoons ground cinnamon

For the Frosting:

• 1 cup powdered sugar
• 1 ½ tablespoons milk (dairy or non-dairy)
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough:
   • Put the granulated sugar and warm water in the bowl of a stand mixer that has a dough hook attached. After adding the yeast, leave it for approximately five minutes, or until it starts to foam. If the yeast doesn’t foam, it’s likely expired, and you’ll need to start over with fresh yeast.
   • Add the flour, sourdough discard, and salt to the yeast mixture. Mix on low speed until the dough is fully combined and no dry spots remain. The dough will be very sticky and shaggy at this point—it won’t be possible to knead it by hand.
   • Cover the dough with plastic wrap after transferring it to a sizable basin that has been greased. Let it rise for 2-3 hours, or until it has doubled in size.
2. Prepare the Pan:
   • While the dough rises, brush a 13×9-inch baking pan with 2 tablespoons of melted butter and set it aside.
3. Shape and Second Rise:
   • Once the dough has risen, use a spatula to gently deflate it by scraping the sides of the bowl.Place the dough in the middle of the pan that has been prepared. Spread it out gently to fill the pan as best as you can. Place a fresh kitchen towel or plastic wrap over the pan and let it rise for another 1½ to 2 hours, or until the dough has doubled in size and almost filled the pan.
4. Make the Topping:
   • As the dough approaches the end of its second rise, preheat your oven to 450°F (230°C).
   • In a small saucepan over low heat, melt the butter. After it melts, take it from the fire and mix in the cinnamon and brown sugar until thoroughly blended.
5. Add Topping and Bake:
   • Once the dough has risen, gently press deep dimples into the surface of the dough using wet fingers. Drizzle the cinnamon-sugar butter mixture evenly over the dough. It may look a bit messy, but that’s okay!
   • The focaccia should be golden brown and crispy on the edges after 25 to 30 minutes of baking.
6. Cool and Frost:
   • Let the focaccia cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
   • For the frosting, combine the milk, powdered sugar, and vanilla extract in a small bowl and whisk until smooth. If you prefer a thinner frosting, add extra milk to achieve the desired consistency.
   • Drizzle the icing over the focaccia after it has cooled. Cut into slices and serve!

Notes:

• You don’t need a stand mixer for this recipe—feel free to make the dough in a large bowl using a wooden spoon.
• If you’re doubling or tripling the recipe, bake each focaccia in its own 9×13-inch pan, rather than using a larger pan.