Description
A sweet, cozy bake using sourdough discard to create a soft and shareable cinnamon roll focaccia.
Ingredients
Scale
- 200 g sourdough discard (unfed)
- 300 g warm water
- 2 tablespoons honey or sugar
- 2 teaspoons salt
- 420 to 480 g all purpose flour
- 2 teaspoons instant yeast (optional)
- 3 to 4 tablespoons softened butter or neutral oil for the pan and top
- 1/2 cup brown sugar (for topping)
- 1 tablespoon cinnamon (for topping)
- 3 to 4 tablespoons melted butter (for topping)
- 1 cup powdered sugar (for icing)
- 1 to 2 tablespoons milk (for icing)
- 1/2 teaspoon vanilla (for icing)
Instructions
- Whisk together the warm water, honey, sourdough discard, and yeast if using. Add salt.
- Add the flour and stir until you have a sticky dough. If it feels soupy, add more flour a tablespoon at a time.
- Cover the bowl and let it rest for 20 minutes. Do a quick set of stretch and folds in the bowl. Cover again.
- Let it rise until puffy, about 60 to 90 minutes with yeast or longer without.
- Butter or oil a 9×13 pan and scoop the dough into the pan, gently pressing it outward.
- Rest the dough in the pan for about 30 to 45 minutes until airy.
- Mix brown sugar and cinnamon. Drizzle melted butter over the dough, sprinkle with cinnamon sugar, and dimple the dough with fingers.
- Bake at 425°F for 20 to 25 minutes until golden.
- Cool for 10 to 15 minutes and drizzle icing on top if desired.
Notes
If your discard is very sour, use a newer discard and add a touch more honey. This recipe is customizable, allowing for various toppings and variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: sourdough, cinnamon roll, focaccia, dessert, baking