Sourdough Focaccia

Dough Ingredients

• 50 grams active sourdough starter
• 400 grams filtered water
• 500 grams bread flour
• 10 grams salt
• Optional: 15 grams extra virgin olive oil (3%) + 15 grams honey (3%)

Toppings

Cinnamon Butter Syrup (either pour on top, or split in half; half to fold in and other half to top):

• 113g of Butter
• 100g of Brown Sugar
• 2 tsp Cinnamon
• Pinch of Salt

Cream Cheese Topping for Cinnamon Roll Focaccia:

• 28g Unsalted Butter
• 125g Powdered Sugar
• 1/2 tsp Cinnamon
• 1 tsp Vanilla Paste/Extract
• Pinch of Salt

Directions

1. Mix dough together until sufficient gluten development.
2. Rise to 75% then pour into a heavily greased/lined 9×13 glass/metal pan and stretch to sides.
3. Top with filling. Fold 1/3 over, add more filling, fold 1/3 over, add more filling then cover and let it rest in the refrigerator for 12-16 hours.
   • If baking same-day, you let the second rise and do not refrigerate; then bake when ready.
4. After cold proof, let proof covered in room temp or in oven proof until the dough has risen enough to almost reach the top of the 9×13 dish or very airy and jiggly.
5. Preheat oven to 425.
6. Add toppings to focaccia and dimple.
7. Bake at 425 for 25 minutes to the lowest rack (to make bottoms crispy), then increase to 450 for 10 mins.