Overnight Cinnamon Roll Sourdough Focaccia

Ingredients for dough:

250g all purpose flour

240g water

20g honey

5g salt

50g active starter

 

For the filling:

4 to 5 tbsp butter

¼ cup brown sugar

1 tbsp cinnamon

Pinch of salt and splash of vanilla

 

For the frosting:

¾ cup powdered sugar

1 to 2 tbsp milk or water

Splash of vanilla

 

Directions

1. Mix the Dough (Night Before)

1. In a bowl, combine flour, water, starter, honey and salt.
2. Mix until everything is fully combined and no dry bits remain.
3. Cover the bowl and let it rest for 30 minutes.
4. After 30 minutes, perform a set of stretch and folds
5. Cover again and let the dough sit at room temperature overnight (8–12 hours).

 

2. Transfer + Shape (Next Morning)

1. Generously oil your 8×8 baking dish (or line with parchment).
2. Lightly oil your hands.
3. Gently lift the dough out of the bowl and place it into the pan.
4. Press and stretch the dough toward the edges. If it springs back, let it rest 5 minutes and stretch again.
5. Drizzle a little olive oil on top and lightly dimple the dough with your fingertips.

3. Make the Filling

In a small bowl, combine all of your filling ingredients. Stir into a spreadable paste or melt your butter completely to make it pourable.

4. Add the Cinnamon Filling

1. Spread the cinnamon mixture evenly over the dough.
2. Swirl lightly with the back of a spoon or your fingers

5. Bake

1. Preheat your oven to 425°F.
2. Bake for 20–25 minutes, checking around minute 18.
3. It’s done when the bread underneath feels set, not jiggly - the top looks caramelized and the edges are golden.
4. Remove from the oven and let cool 10–20 minutes so the topping thickens.

6. Make the Frosting

Whisk together:

• ½ cup powdered sugar
• 1–2 tbsp milk or water (add slowly)
• Splash of vanilla

Adjust liquid until it becomes a thick drizzle. 

7. Frost + Serve

Drizzle frosting over warm focaccia.