Cinnamon Roll Focaccia

625 grams of all purpose flour

500 grams warm water

1 1/4 teaspoon instant yeast

2 teaspoons of honey

1 tablespoon plus a little extra melted butter

Melted butter for drizzling

13 grams of salt

For cinnamon roll focaccia topping

6 tablespoons of melted butter

1 tablespoon of cinnamon

1 tablespoon white sugar

1 tablespoon brown sugar

Cream cheese frosting

8 ounces room temp cream cheese (if you forget to set it out, just microwave for a few seconds at a time until it softens)

3 tablespoons heavy whipping cream

2 tablespoons softened butter

1/2 cup powdered sugar

(For the raspberry frosting, I also added a handful of crushed fresh raspberries and used raspberry butter)

Instructions:

In a large bowl, add the 500 grams of warm water, 1 1/4 teaspoon instant yeast, 2 teaspoons of honey, 1 tablespoon plus a little extra of melted butter and 13 grams of salt. Stir until combined.

Then add your 625 grams of flour and mix together (I prefer to use a spoon) until there aren’t any chunks of dry flour. I usually use my hands towards the last bit to really get it all mixed. Cover with plastic and a towel and let sit for 10 minutes

Now we are going to do a stretch a fold (if you’ve never done this, look it up on YouTube to get a visual). We will do this stretch and fold around all sides of the dough. Cover with plastic and a towel and let rest for another 10 minutes

Do another set of stretch and folds and once done, flip the dough over so it is seam side down. Drizzle some melted butter on the dough and rub it in gently with your hands to make sure all the dough is covered

Cover with plastic and place in the fridge for 12-24 hours, I find my dough does best when I hit around the 12 hour mark

Take a 9x13 baking dish (this dough gets nice and big so a baking sheet doesn’t do the job as well) and drizzle a little butter and then place parchment paper down and drizzle some more butter on top of the parchment paper

Remove dough from bowl and plop into baking dish. Put some melted butter in your hands and fold one side of the dough towards the middle and then repeat with the other side and then flip the dough over so the seam is on the bottom. Cover with plastic and let sit for 2-2.5 hours

Preheat your oven to 430° F

Make your cinnamon sugar mixture (6 tablespoons of melted butter, 1 tablespoon of cinnamon, 1 tablespoon white sugar, 1 tablespoon brown sugar) by mixing all your Ingredients in a bowl

Pour on top of your dough and then press your fingers into the dough to dimple it, making sure to spread the dough to all the corners of the dish and getting the cinnamon mixture all over the dough

Cover with a towel and let sit for 30 minutes while your oven is preheating

Now bake the focaccia for 18-25 minutes, checking every few minutes once you hit 18 so you catch it right as the top gets nice and golden

While it’s baking, make your frosting by adding all your ingredients to a bowl (8 ounces room temp cream cheese, 3 tablespoons heavy whipping cream, 2 tablespoons softened butter, 1/2 cup powdered sugar) and beat until combined and fluffy

Once your focaccia is done, let it cool for 5-10 minutes before frosting and enjoy!