Description
A golden, airy sourdough focaccia swirled with butter, brown sugar, and cinnamon blending the comfort of cinnamon rolls with the craft of sourdough baking.
Ingredients
- 1 cup active sourdough starter (bubbly and recently fed)
- 3 ½ cups bread flour
- 1 ¼ cups warm water (about 80°F)
- 1 ½ teaspoons salt
- 4 tablespoons unsalted butter, melted (or olive oil)
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- Optional glaze: ½ cup powdered sugar, 1 teaspoon vanilla extract, 1–2 tablespoons milk
Instructions
- Combine sourdough starter, water, and flour. Mix until just combined, then let rest 30 minutes (autolyse).
- Add salt and melted butter, mixing gently to incorporate without deflating.
- Perform 2–3 rounds of gentle stretch and folds every 30 minutes to build structure.
- Let the dough rise at room temperature until doubled and bubbly (bulk fermentation).
- Mix brown sugar and cinnamon into a paste.
- Spread the cinnamon mixture over the dough, fold it over itself to trap the swirl.
- Transfer to a buttered or oiled pan and proof for 2–3 hours until airy and jiggly.
- Preheat oven to 400–425°F. Dimple the dough lightly with your fingertips.
- Bake 25–30 minutes, until golden brown and crisp at the edges.
- Cool 10 minutes, then drizzle with glaze while still warm.
Notes
For best results, use an active starter and maintain a warm environment during fermentation. To make ahead, refrigerate overnight and bake the next day for a weekend treat.
- Prep Time: 20 minutes (plus fermentation time)
- Cook Time: 30 minutes
- Category: Bread & Pastry
- Method: Baked
- Cuisine: Rustic Fusion