Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen.
If you’ve ever wondered what a sweet focaccia would be like, then this cinnamon roll focaccia recipe is for you! Follow our simple no-knead recipe for golden, fluffy breakfast perfection, and enjoy this sweet take on focaccia.
Note: This cinnamon focaccia requires overnight refrigeration, as well as proving time.
Looking for a classic savoury focaccia?
Ingredients
Method
In a large bowl combine flour, salt and yeast, whisk to combine. Add water and mix well to create a sticky dough. Cover tightly with plastic wrap and refrigerate overnight or for up to 36 hours.
Combine the brown sugar and cinnamon in a small bowl.
Remove the dough from refrigerator and punch down dough.
Line the base of a lightly greased 20cm x 30cm (base measurement) slice pan with non-stick baking paper. Rub baking paper and sides of the tray with softened butter.
Place the dough onto a lightly oiled benchtop. Gently press the dough into a flat rectangle. Sprinkle with 2 tablespoons of the cinnamon sugar. From the short side, fold a third of the dough onto itself and then another third over that. Rotate dough 45 degrees. Gently press flat into a rectangle and repeat sprinkling with sugar and folding.
Turn dough so that folded seams are on the base of the tray and place into the prepared pan. Carefully brush with a little melted butter. Cover loosely with plastic wrap and set aside in a warm place for up to 3 hours, or until the dough has filled the tray.
Preheat oven to 230°C (210°C fan-forced). Lightly brush focaccia with remaining melted butter and sprinkle with remaining cinnamon sugar. Briefly dimple the dough using fingers.
Bake cinnamon focaccia (on the lower-third shelf) for 25-30 minutes, or until golden brown and sounds hollow when tapped. If the top is over-browning, cover loosely with a piece of foil.
VANILLA GLAZE Combine the sugar, vanilla and milk in a small bowl. Whisk until smooth.
Drizzle the Vanilla Glaze over the cooled cinnamon focaccia to serve.
Why prove the cinnamon roll focaccia dough overnight?
By slowing the yeast growth, cold fermentation yields a better dough for this cinnamon focaccia without kneading.
Improves texture: The extended time allows the gluten network to strengthen and relax simultaneously, creating an open, airy crumb with large, irregular holes.
Better flavour: The long proving time allows enzymes in the yeast and flour to break down starches, resulting in a more ‘sourdough’ flavour.
Increases flexibility: Cold dough is easier to handle, but needs a longer, second rise before baking.
Why use bread flour for focaccia?
We used bread flour for this cinnamon focaccia as it has a higher protein content and gives a delicious chewy crumb.
How do I store the cinnamon focaccia?
Focaccia is best eaten on the day it’s made but freezes well. Wrap tightly in plastic then foil and freeze. Before serving, refresh in a 180°C oven until heated through.
