Cinnamon Roll Sourdough Focaccia

Cinnamon Roll Sourdough Focaccia

I am so excited to share with you today
one of the most popular recipes on my website. It’s a Sourdough Cinnamon Roll
Focaccia bread. I had a group of friends over, and I
made this for them for the first time and literally they were texting me after
saying, “My family wants this for Christmas morning. We want this for every
celebration, holiday. It is so delicious,”
and it’s so easy, so easy. Just a few simple ingredients. It has layers of like this beautiful
cinnamon sugar all throughout. I think you’re really
going to love this one. Here’s how I make it. The first step in making this,
and we’re actually starting the night before, and we’re making a levain. Now, you can use ripe active sourdough
starter in place of this, but for best results, you want to make a levain. It acts as a power feed
for your sourdough starter. And so this is what I’m doing.
I’m taking my ripe starter, I’m adding just 5 grams of it to
this measuring cup. And some people think,
5 grams, that’s nothing. And it’s really a very small amount
of starter, active starter, there. And the reason we’re doing such a small
amount is because we’re doing a 1:10:10 feed.
It’s overnight. So this is going to take all night long
to rise in here and get bubbly and active. And that way, when I wake up in the morning,
I can use it straight away, or I could stick it in my fridge if I
wanted to and use it sometime during the day. But I just like having options when I wake
up in the morning, so that’s why I like to mix this the night before. So I’m taring my scale again. I’m going do, I did 5 grams of starter, I’m going to do 55 grams of flour. Some people are a little bit curious
sometimes why I’m doing a little bit more flour and water and starter. If I add them all up,
it adds up to a little bit over 100. And I only need 100 grams of
starter or levain for this recipe. Well, while this ferments, actually,
you lose about 2% of the– the weight of your starter, or levain. So I do a little bit extra there. All right, I’m going to mix this up. And then overnight, we are going to watch this rise and double in size. I like to cover it,
set it in a relatively warm place, but it’s pretty warm out. It’s summer right now,
so it will go a little bit faster. So I used cold water to mix this up. If it was winter, I would use
a little bit warmer water, I may change up my ratio a little bit,
but this is how you can make ratios work for you as well. So I definitely recommend trying out this
levain method, and I’m going to set it on my counter, and we’ll come back to it
in the morning ready to mix up our dough. Guess what? It’s actually been over 24 hours
since I was planning to make that sourdough focaccia. Sometimes life happens. And what you find on this channel is me
showing you my real life, how I make sourdough recipes,
how they fit into my life. So I didn’t have time
to mix up that focaccia. And so what I did is when I woke up
the next morning, I looked at it. It was active, it was bubbly,
it was risen, my starter. And then I just stuck it in my fridge. And it can stay in your fridge
for about 24 hours, maybe even 36 hours, and it still has really really
similar rising capabilities. So I just pulled it out of my fridge
and we’re going to mix up the focaccia just a day or two later. And so use that trick. If you ever have a ripe risen levain, or
even sourdough starter, and you can’t use it right then, stick it in your fridge. Use it straight from your fridge the next
day, or within about 36 hours, and you can still make really, really great bread. One of the tricks, if you are using your
levain that is from the fridge, there it is.
I use warm water to mix up this dough. Any time that you are taking
levain or starter straight from the fridge, I like to use warm water. That just helps to balance
your temperature. And into the water it goes. See how it still kind of floats in there? It’s still active. You can still use it even
though it’s been refrigerated. So this is a tip that I use a lot if I’m
just not ready to make something quite yet. All right, so I’m doing 100 grams
of my starter, or actually my levain, that I made the other day. And a little bit over, a little
under is going to be just fine. I have 385 grams of water in here. Mix that up. And then we’re going to add
20 grams of sugar. Because this is a sweet focaccia, I like
adding a little bit of sugar to the dough. You could leave that out if you wanted to. We’re going to do 10 grams of salt. I just use a table salt for this recipe. Mix it up. Ok then I tare my scale down here, and I’m going to do 500 grams of bread flour. And mix it up. You are going to see that this is a little
bit of a wetter dough, and because of that,
we’re going to be using coil folds to strengthen this dough
over the next 2 hours. Other than that, though,
it’s really easy dough to work with. It’s just a little bit more wet. So I’ve got a few tips that will help you
working with this more wet dough. So we’re going to just get the dough
off of that dough hook there. We’re going to cover this guy up
and let it rest for 30 minutes. Okay, it’s been half an hour. I’m going to come in here and do
my first set of coil folds. Now, what you’re going to do,
you’re going to take your hands and just go straight down
into the bowl and lift up. I’ve got to get my hands
a little bit damp. That helps so the dough
doesn’t stick to my hands. Let me get my hands wet. Ok I’ve got damp hands here, I’m going to reach down in, pull up kind of in a coil like that. I don’t want it to tear. I’m going to drop it,
and then I’m going to move the bowl, come on the other side,
up into a coil, turn the bowl. Again, I’m going to keep going around,
probably like four times until– see how the dough doesn’t want to
stretch down as far anymore. That tells me, okay, you’re done. You’re done doing the coil fold. So I just lift it up in the middle, put it down, lift it up, put it down. Like that.
Then we cover it back up. We’ll see it in another 30 minutes. This is my second set of folds. I’m going to show you from the top down this time. I got my hands damp. Come in, pull it up, let it go down. Remember, you don’t want it
to tear when you’re doing this. Pull it up. Last one. Usually do, maybe one more,
three to four of these. You can see how this
dough has changed so much. I’m going to cover it, and we’re still
going to do about two more coil folds. Give it another 30 minute rest,
and we’ll come back and do the next. My last set of folds, here we go. See how the dough is getting stronger throughout this process? That’s what we’re looking for. Covering this up, I’m going to let this rest
for another couple of hours. I actually did just take the temperature
because I do usually like to take the temperature of my dough.
I usually like it about 78. So this may take a little bit longer. I think I’m going to stick it in my
breadproofer and let it continue to rise. I want it to be jiggly, puffed up. I’ll show you what it
looks like once it’s risen. Probably another 2-3 hours,
based on this temperature, it could be a little bit longer. If I warm it up in the breadproofer,
it’ll go right about that. I just set this into my breadproofer. That’s going to keep it
at a little bit warmer temperature. Then I can come back and check
on it in a little while. Really quick, if you don’t have a bread
proofer, I also like this dough mat a lot. You can stick your bowl of dough on, or I
love using it for like a pan of rolls or something like that. It just is great for helping
to maintain the temperature as well. So that’s another option. An oven with your light on works too. Lots of options to keep that dough
temperature a little bit warmer, so it will ferment when you want it to. All right. Look at this beautiful dough. Jiggly, it’s risen, probably,
I don’t know, 40%. Got some bubbles scattered
around the edges. I’m going to go ahead and get
this shaped and into my pan. Before I stick it into my pan,
I am going to put some parchment paper down, and that’s just because this
is a sticky cinnamon roll filling. And so I just think the parchment
does help with cleanup. If you have a non-stick pan like this one,
you actually don’t need it. But sometimes it will stick to the bottom
of your pan if it’s not non-stick, so I always recommend a good
quality parchment paper. I use this one from Costco. And let me show you how
I put it in the pan. So the first thing I do, I tip this over and I’m going to pull out my parchment paper and I fold it so that it’s going to… I’ll be able to cut it into a circle. You’re just gonna keep folding
it into these like triangles. This is a 12-inch pan,
and I really love this size for pizza, focaccia, all of these things. I love the USA pans, too. I’m going to put this in the middle here,
grab my scissors, and then just cut off that part. We’ll see. Hopefully, this will fill out
the pan quite nicely. And it does, and just like that. If you wanted, I may
cut this a tiny bit, those edges. I can fold this back up and give it just a little– a little bit more on the edge there. So that’s just a little bit better. All right, so we’ve got our pan, got our dough, and I just mixed up my filling. So this is brown sugar and cinnamon. That’s all that’s in here. We’re going to put this
right into the focaccia. So let me show you how I do that. I first, I’m going to add a little bit
of oil, a little bit of butter to the bottom of this. Ok I’m going to pour about 20 grams of oil and 20 grams of butter onto the bottom of this pan, right on top of the parchment. Now we like the crispiness that comes from this mixture of like the butter and the oil. You just want to kind of get it all
around the bottom of the pan. If you don’t like that much butter
and oil, you can do less of it. You don’t have to do that much, you could do 10 grams
of each if you wanted to. All right, I’m going to get my hands damp,
and then I’ll be able to touch this really wet focaccia dough and get it into the pan. Damp hands help when you’re
dealing with a nice, sticky dough. Here we go.
Into the pan. And I just want to gently
spread it out a little bit because we’re going to add on the cinnamon filling. Ok I’m going to take about,
at least half of this filling, maybe two-thirds, and cover the dough. And then I fold it over, and over, just like that. And then I’m going to take the sugar
again, go right on the top, and we’re going to roll it up just like that. And then you get this almost little
package right in the middle of your pan. It is going to relax
and spread out a little bit. Then after it does that, maybe an hour or two, maybe 2-3 hours even, it’s going to be bubbly, doubled in size. I’m going to then, at that point, be able
to dimple it, press it out in the pan. Right now, I’m just covering it and keeping it warm and we’ll come back to it. Now, you could stick this in the fridge
at this point and then pull it out tomorrow and let it rise until doubled
in size, dimple it, and bake it. So you have a couple of options with this,
but right now we’re just going to let it sit right here. We’ll come back to it
in a couple hours. All right, it’s been a couple of hours. Look how much that’s filled out. I’m going to pour the rest
of my melted butter right over the top. We’re going to dimple this up, and as we dimple, if you notice it’s not 100%
to the edges, we’re going to gently press it out to the edges as well. Just dimple this up. See all those fun little bubbles, that start to rise up in here? This is really so simple. Perfect for a birthday breakfast or
a holiday morning or something like that. Look at that. Ok we’re going to bake it, 425
about 25 to 30 minutes. I may come in and check
it about halfway through. If it feels like it’s burning a little
bit on the top, sometimes with these sweet focaccias, that can happen. So you could put a piece of foil over it
if that’s the case, just to help so the bottom will bake completely
and the top doesn’t burn. Into the oven it goes. While this is baking, I’m going
to mix up the cream cheese glaze. If you love cinnamon rolls,
you know cream cheese frosting is one of the best parts about this. So I love adding a little bit
of cream cheese into this glaze. Now, if you are going to– Do you love cinnamon rolls, too? Yes.
Okay, good. Another option than the cream cheese
glaze, I was just thinking about this, is just do a regular glaze. If you didn’t want it,
you can leave the cream cheese out and just drizzle that on if you don’t want
to worry about the refrigeration part, so you can do that, too. Lots of options with this. If you want to double the glaze because
you’re a glaze person or a frosting person, do that. All right. You’re going to start
just by whisking together. Some softened cream cheese. And I just stuck this in the microwave,
actually, for like, I don’t know, 15 seconds just to get it a little bit soft. And then I’m going to add
in my powdered sugar. I’m doing 75 grams of this. Then we’ll add in some milk
to have it all come together. A little bit of vanilla extract. And then a pinch of salt. And this glaze is just going to
finish off our focaccia. If you want to try something with a lot
of flavor, try vanilla bean paste in this,– it’s really good as well, and then just a little bit of salt. You’re going to whisk this up together
to create this super yummy glaze that goes on top of the focaccia. Now, because this has cream cheese in it, you don’t want to let it sit out too long. I think about 2 hours or so before
you would probably want to freeze it. So what I recommend with this is don’t top
this with the glaze unless you’re going to be eating it right away. If you’re not going to eat it right away,
save this glaze and top it right before you eat it, and then it will be perfect. But if you want it nice and warm out of
the oven, which I don’t always recommend. Usually, you want to wait
and let bread cool, but if you’re serving this for a breakfast
or a brunch or something like that, you may want to serve it warm,
so then you top it with the glaze pretty shortly after it comes out of the oven. You just want to get it nice and
mixed together here. The cream cheese really does add
that cinnamon roll flavor that I really love, so definitely recommend that. All right, we’re going to wait until our
focaccia’s all the way baked, and then we’ll top it up with our glaze. Ok so I’m noticing I have like a little bit
of a bigger bubble right here that’s getting brown, but I still want the top
to be a little bit browner and to be baking more. So I’m just covering it with a little bit of foil,
that part, and I turned it in the oven, so hopefully it will brown the other part
a little bit more, and we’ll just see– if the whole thing was like that,
I would cover the entire thing, but because it’s just that little bubble
there, I’m going to go like that and see how it looks in a few minutes–I may take it off. All right. Let me go.
Oh that looks beautiful, this focaccia. Perfect. I ended up letting it go
about 30 minutes this time. I think covering it did help that little
bubble there to not get quite as brown. Here it is. Beautifully baked. You can see, I don’t know,
let me show you right in here, Some of that gooey
cinnamon sugar is in there. That’s why I like to use
the parchment paper. Ok, let’s pull it out of here
and see what it’s like. I like to let it sit a minute or two,
even up to 5 to 10 minutes in the pan and then remove it to a wire cooling rack. There we go. Just a little bit of that butter on the
Let’s check the bottom of this. I always like to check the bottom because
some pans, the bottoms don’t get baked all the way through. And if that happens,
then you want to cover with foil and bake a little bit longer on the bottom. So let’s check this out. Oh, no,
it’s perfect. It’s not at all gummy
it’s hot, but that–that’s beautiful. You can just see that cinnamon
sugar that’s inside. It’s going to be so good
once we’re able to cut it open. I want to let it sit for a minute. I might– I’m going to drizzle the glaze on top, and then we’ll let it cool just probably 10 to 15 minutes before
I slice into it and taste it. Typically, you want to let this cool all
the way before you– before you eat it if you want the structure of the dough to stay, you know intact. But if you’re serving this for breakfast,
for brunch, I like to serve it warm, so I let it cool maybe 20 minutes drizzle the glaze on, serve it. Other than that, let it cool and add the glaze when you’re going to serve it. All right, some of that crunch on the outside. I’m just going to cut right into it. With this circular size, I like to cut kind of wedges. Wow. Oh, my goodness. Look at that. You see like the big rise
from this like focaccia dough and the cinnamon sugar swirled all throughout. The glaze on top. So, so good. Honestly, if you haven’t made a sourdough
cinnamon roll focaccia yet, highly, highly recommend it for your
next gathering or fun brunch, breakfast. I made this for some friends. When I was developing this recipe,
and they were like, “Uh this is our new request for birthdays
and Christmas and holidays and all the times, because it’s just so good.” Here we go. Oh That ripple, cinnamon sugar, the glaze. It’s like crispy, crunchy a little bit,
but super soft in the middle. You guys, you got to try this. I think you’re going to love it. Okay, the real moment of truth. What do you think? Oh, you gotta have another bite to– to really know? So good? Yep!

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