Imagine sinking your teeth into a pillowy, golden-brown focaccia that's swirled with warm cinnamon and topped with a decadent cream cheese glaze. This isn't just any bread - it's a culinary masterpiece that transforms the humble sourdough into a show-stopping dessert-like creation that will make your taste buds dance with joy! Whether you're a seasoned baker or a curious kitchen adventurer, this Cinnamon Sugar Focaccia will elevate your baking game and impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 10 hrs 45 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
- 100g sugar
- 2 tsp cinnamon
- 200g cream cheese
- 100g powdered sugar
- 50g milk
Instructions
- In a large mixing bowl, combine bread flour, water, and sourdough starter. Mix until a shaggy dough forms, ensuring all flour is hydrated. Let rest for 30 minutes (autolyse process).
- Add salt, sugar, and cinnamon to the dough. Perform a series of stretch and fold techniques every 30 minutes for 2-3 hours to develop gluten structure.
- After final stretch and fold, cover the bowl and allow dough to ferment at room temperature (around 70-75°F) for 8-10 hours until significantly risen and bubbly.
- Generously oil a large baking sheet. Transfer the fermented dough and gently spread it out using oiled fingers, creating dimples across the surface.
- Sprinkle additional cinnamon sugar mixture over the dough's surface. Cover and let proof for 1-2 hours until puffy.
- Preheat oven to 425°F (220°C) with a baking stone or heavy baking sheet inside.
- Bake focaccia for 20-25 minutes until golden brown and internal temperature reaches 205°F.
- While cooling, prepare cream cheese icing by whisking cream cheese, powdered sugar, and milk until smooth and glossy.
- Once focaccia is completely cooled, drizzle generously with cream cheese icing.
- Slice and serve at room temperature. Best enjoyed within 2 days.
Tips
- Temperature is Key: Maintain a consistent room temperature (70-75°F) during fermentation for optimal sourdough development.
- Patience Matters: Don't rush the stretch and fold process - it's crucial for developing a light, airy texture.
- Hydration Technique: Use wet or oiled hands when handling the sticky dough to prevent sticking.
- Dimpling Technique: Be gentle when creating dimples in the dough to preserve air bubbles.
- Oven Preparation: A preheated baking stone or heavy baking sheet helps create a crispy bottom crust.
- Icing Consistency: Adjust milk quantity in the cream cheese icing to achieve your desired drizzle thickness.
- Storage Tip: Store at room temperature, covered, and consume within 2 days for maximum freshness.
- Make-Ahead Option: You can slow down fermentation by proofing the dough in the refrigerator overnight.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 10g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
