Pull-Apart Cinnamon Roll Focaccia
〰️
Gone in a flash
〰️
Pull apart to share
〰️ Gone in a flash 〰️ Pull apart to share
You guessed it - all focaccia roads lead back to Gael’s Saturday Focaccia. This is modified to remove the savory stuff and UP LEVEL the sweet stuff (cinnamon sugar + icing). Enjoy!
INGREDIENTS
Dough
2 cups lukewarm water
1 tablespoon granulated sugar
1 tablespoon instant yeast (optional to add 1/3 cup sourdough starter or discard)
1 tablespoon table salt
2 tablespoons avocado oil (or any neutral, flavorless oil)
5 cups all-purpose flour
Toppings
1 1/2 sticks butter, melted
2 cups granulated sugar
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg or cloves
Icing: 2 cups powdered sugar, 3 tablespoons water, zest of 1 lemon
DIRECTIONS
In a large bowl, combine the water, sugar, yeast, salt, and oil, stirring to dissolve the sugar and yeast.
Stir in all 5 cups of the all-purpose flour. Knead the dough by hand until it's smooth and soft like a marshmallow. If the dough seems too wet or sticky, add more flour a tablespoon at a time until it comes together. If it feels too stiff or dry, add more water one tablespoon at a time. Ideal state: pillowy marshmellow, not sticky, not stiff.
Lightly oil the bowl and the dough ball. Turn the dough on all sides to coat with the oil. Cover it loosely with plastic wrap, and place in a comfy/protected place like your microwave or oven (off), to let it rise for 2 hours, or until it nearly doubles in size.
Grease two 8" or 9" cake rounds (I recommend silicone cake dishes) with a light layer of oil or butter in each pan. Evenly spread the oil across the bottom and sides with your fingers or a brush.
In a medium bowl, make the cinnamon sugar mixture by combining the melted butter, sugar, cinnamon, nutmeg or cloves.
Uncover the risen dough, and divide it in half (two loaves). Then divide each half into small pieces that will be “tear apart” sections once baked. Dredge each small piece of dough in the cinnamon sugar mixture before placing into a loaf pan. Loosely cover the pans with plastic wrap, and let the dough rise for 45 minutes in a warm/protected place.
Preheat your oven to 425°F towards the end of the 45 minutes.
Uncover the dough after 45 minutes. Use your fingers to dimple the dough, making focaccia's signature texture. Bake both loaves in the middle of the oven for about 25-30 minutes, or until lightly crisping on top. It should be gooey and caramelized on the bottom, too (yummm).
Remove the focaccia from the oven, let cool for 15-20 minutes before removing from pans. Drizzle with lemon icing and serve!