Cinnamon Roll Focaccia

188

Ingredients:

Focaccia: 

1 ½ cups warm water 

3 ⅓ cup bread flour 

1 tbsp instant yeast 

2 tbsp Zaytuna Olive Oil 

Pinch of sugar 

1 tsp salt 

Topping: 

½ cup dark brown sugar 

1 tbsp Supreme Cinnamon Powder 

¼ cup butter

Cream cheese frosting: 

100g cream cheese 

¼ cup softened butter 

1 ½ cup icing sugar, sifted 

½ tsp vanilla extract 

Pinch of salt 

Method: 
Whisk together warm water, yeast, and sugar in a mixing bowl. Set aside for 10 minutes to activate the yeast. Stir in salt and olive oil, then add the flour and mix together to form a shaggy dough (the dough will be sticky). Lightly dust your work surface and tip the dough out. Knead for 8-10 minutes or until it’s less sticky and easier to handle. Brush the dough with olive oil and put it into the bowl. Cover and leave to prove in a warm place for 1-2 hours or until doubled in size. Oil a rectangle tin then tip the dough into the tin and stretch it to fill it. Cover with a tea towel and leave to prove for another 1-2 hours. Preheat the oven to 200°c. 
Add brown sugar, cinnamon powder and butter into a pot. Gently melt and mix over low heat until the butter has melted. Spoon the sugar mixture on top of the dough then press your fingers into the dough to make dimples then bake for 20 mins until golden. In the meantime prepare the cream cheese frosting. Add all the ingredients into a bowl and whisk until smooth. 
Once the focaccia is baked, remove from the oven and allow to cool for 5 minutes. Once cooled, spread the cream cheese frosting over the focaccia. Serve hot or at room temperature. 

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