Cinnamon Scroll Sweet Focaccia

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Cinnamon Scroll Sweet Focaccia

Say hello to my Cinnamon Scroll Sweet Focaccia! All the goodness of buttery cinnamon swirls, baked into that iconic pillowy focaccia dough, then drizzled with a dreamy glaze.

Prep Time1 2 30

Cook Time30

Course: Appetizer, Dessert, Side Dish, Snack

Cuisine: Italian, Mediterranean

Servings:

Author: Daen Lia

Ingredients

Filling

10 tablespoon Westgold butter unsalted
1 cup brown sugar
1 teaspoon vanilla paste
1 teaspoon cinnamon

Glaze

2 cups icing sugar
4 tablespoon butter melted
1 tablespoon milk full cream
1 teaspoon vanilla paste

Focaccia dough

700 g bread flour
680 g lukewarm water (100°F / 34°C) - 98% hydration
7 g dry yeast
12 g fine sea salt
1 teaspoon honey
2 tablespoon brown butter

Instructions

Filling

Brown Butter: Place the butter into a pan on a medium heat. Stir the butter the entire time. Once the butter is melted, it will begin to sizzle and foam. Continue to stir for 5 – 8 minutes or until the butter turns golden brown and begins to smell nutty. You will see the milk solids have become toasty brown and are sitting at the bottom of the pan. Allow the brown butter to slightly cool.
Filling: Transfer two thirds of the brown butter to a bowl. Combine with the brown sugar, vanilla pasta and cinnamon. Mix until well combined.

Glaze

Mix: Add all ingredients to a bowl and mix with a hand-held mixer or by hand until well combined. The consistency should be quite runny.

Focaccia dough

Activate yeast: Stir water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready.
Dry ingredients: In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes.
Stretch and fold: Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times, covering the dough again for another 10 minutes. This is the stretch and fold method and it will strengthen your dough. On the final stretch and fold, continue until the dough shapes into a ball.
1st proof: Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic. Let it rest in the fridge between 12 to 72 hours; this is the first proof. We only need half of the dough for this recipe so slice the dough in half and use the second half for a different recipe.
2nd proof: Line a baking tin with baking paper and drizzle one third of the brown butter into it. Move the dough there, gently stretching it to a rough rectangle, but not to the tin's edges—it will spread as it rises. Spread two thirds of the filling over the dough and then fold the edges of the dough over the filling or until the filling is enclosed by the dough. Flip the dough over. Protect it with a damp cloth and let it rise for 2 hours in a warm spot.
Preheat oven: Preheat your oven to 200°C (390°F).
Bake: After the rise, dimple the dough with your fingers. Drizzle over the remaining filling. It will have set in this time so pop it into the microwave for 30 seconds to loosen it up. Bake for 30 minutes until golden on top.
Rest & glaze: Allow the focaccia to cool slightly before transferring it to a wire rack to rest for 30 minutes. Drizzle the glaze all over. Slice up and enjoy.

Notes

Dough: The dough needs time to rise so make this first!
Yeast: I like to use dry yeast that needs to be activated in water however, you can use instant yeast if you prefer. There is no need to activate instant yeast so simply add it to the dry ingredients along with the water and honey.
Flour: If you don't have bread flour, all purpose flour will also work.
Butter: You don't need to brown your butter but it does bring such a lovely flavour to this recipe.

Nutrition