Cinnamon Roll Focaccia

Step 1/4

• 600 ml water
• 60 g sugar
• 84 g fresh yeast
• 80 ml olive oil
• Italian 00 flour
• 10 g salt

• large bowl
• hand mixer with dough hook

Mix water, sugar, and yeast in a large bowl and let it rest for approx. 5 min. until the yeast starts to foam. Add half of the oil to the yeast mixture, setting the remaining oil aside. Add the flour and salt and mix well. Place the dough in a greased bowl and cover it, letting it rise in a warm place for approx. 1 hr. until it has doubled in size.

Step 2/4

• 80 g butter
• 100 g raw sugar
• 3 tsp ground cinnamon

• bowl (small)

Preheat the oven to 230°C/478°F. In a small bowl, mix ⅔ of the melted butter, brown sugar, and cinnamon, and set aside.

Step 3/4

• 80 ml olive oil

• baking dish (11x7 in.)

Pour the remaining oil into a baking dish and use a brush to grease the bottom of the dish. Place the risen dough into the prepared dish and spread it evenly to the edges.

Step 4/4

• 40 g butter
• 120 g cream cheese
• 120 g confectioner’s sugar
• 4 tbsp whole milk

• bowl (small)

Use your fingers to gently press the typical small dimples into the dough. Pour the cinnamon-sugar-butter mixture evenly over the dough. Bake the focaccia for approx. 18–20 min. until golden brown. Meanwhile, in a small bowl, mix the remaining butter, powdered sugar, milk, and cream cheese to make a frosting. Spread the frosting over the warm focaccia.

Enjoy your meal!