Cinnamon Sugar Focaccia Bread with Cream Cheese Frosting

This is such a delicious treat! The amazing taste of a cinnamon roll but not as much work!!

Huge tip : I like letting my dough bulk and ferment overnight! It is better when you let it ferment more. I have also waited till it doubled in size which took a couple hrs and it’s been fine too.

Here is everything you need to make this and what to do:

INGREDIENTS

• 1/2 cup active sourdough starter

• 1 1/2 cups water

• 5 tbsp honey

• 2 tsp salt

• 3 1/2 cups bread flour

• 2-3 tbsp extra virgin olive oil for the bowl

Topping Ingredients

• 1/2 cup brown sugar

• 3 tbsp butter

• 2 tsp ground cinnamon

Cream Cheese Icing

• 4 oz softened cream cheese

• 1 1/2 cup powdered sugar

• 3-4 tbsp milk

• 1 tsp vanilla

• 3 tbsp butter room temperature

INSTRUCTIONS

• Add sourdough starter and water and mix them in the bowl. Add your honey, salt and bread flour. Mix this until it is well combined.

• Once it is combined well, cover the bowl with a towel or plastic wrap and let it sit for about 30 minutes. After about 30 minutes, you want to do your first knead. With wet hands, take the dough from one of the sides of the bowl, lift it, and fold it over the dough. Repeat this, rotating the bowl and raising the dough and laying it across itself. I do this to all sides and then let it rest. This should be a very wet dough. If it is tough, add a bit more water. I do the kneading two times.

• Sit it at room temperature to ferment and bulk.

• When the dough doubled in size (this can take a couple hours – more you let it ferment the better it will be- I recommend letting it do it overnight), Oil the counter and gently let the dough drop out of the bowl or container onto your countertop. You want to try to avoid popping all those bubbles. I gently spread the dough, pulling the corners to make it larger. I will then fold the dough over itself once or twice. Then I will make sure to oil my 9 by 13 cake pan with a 1-2 tablespoons of olive oil or non stick spray.

• Transfer dough carefully in the sheet pan and gently pull it so that it starts to fill the pan. You do not to stress about it too much because it will spread and once we poke those holes in it, it will fill the entire pan.

• At this point I like to cover the pan with a towel and let the dough rise once again until it doubles its original size. This can take about 30 minutes to 1 hour. It will totally depend on how active your starter was.

• Once it has doubled in size, spray your hands with oil or add butter to them. You cant to poke holes in the dough once it is fully proofed. You are going to dimple the bread.

• Next, you will heat the butter, brown sugar and cinnamon together and pour it over the top of the dough, encouraging it into filling the dimples and holes.

• Bake this bread in a 425 degree oven for 25 minutes or until the top is golden brown. This may be hard to tell with the cinnamon and sugar on top.

• When it is done, take the focaccia out of the oven, let the bread cool while you make your frosting. You want the frosting to be more thin than a normal frosting so make sure to thin it out a bit more with milk if needed.

• Drizzle the frosting over the bread while its still slightly warm. This will allow the frosting to soak into the bread a bit.