A delightful twist on traditional focaccia, this Cinnamon Roll Focaccia combines the airy texture of focaccia with a sweet cinnamon flavor. Topped with cream cheese icing, it's perfect for the holiday season.
1: Mix together the cinnamon and sugar.
2: Use any of the focaccia recipes to make the dough, incorporating 2 tablespoons of cinnamon sugar during each of the two stretch and folds.
3: If making overnight or sourdough focaccia, place the dough into the fridge after the second stretch and folds.
4: For same day dough, proof in a bowl for about 1-1.5 hours.
5: Tip the dough into the prepared tray, stretch it to the edges, and scatter the remaining cinnamon sugar before folding the dough into thirds.
6: Flip the dough so the smooth side is on top and proof in the tray for another 1-1.5 hours (up to 2 hours for overnight/sourdough dough).
7: Drizzle over salted butter and sprinkle with Turbinado sugar.
8: Dimple and bake at 210C/410F for 18-25 minutes until golden.
9: While baking, whisk together all icing ingredients until smooth and drizzle over the focaccia when warm from the oven.
10: If using later, leave the focaccia un-iced, reheat wrapped in foil in the oven (180C/355F for about 15 mins), and drizzle on icing before serving.
