Oh my gosh, you guys, this recipe? It's a total accident, honestly. I was trying to make regular sourdough focaccia, you know, the kind with rosemary and sea salt. But then, I opened my pantry and saw this jar of leftover cinnamon sugar... and well, let's just say my brain short-circuited. One thing led to another (mostly involving flour explosions and a near-miss with the oven mitt), and voila! Cinnamon roll sourdough focaccia was born. It smells like a bakery on Christmas morning, honestly. The warm, yeasty scent of sourdough mingled with that sweet, spicy cinnamon? It's pure magic. And the texture? Oh my word, it's like a hug in bread form. Soft, pillowy, slightly chewy… it’s the perfect combination of sweet and savory. This isn't just a recipe; it's a feeling. A cozy, comforting feeling that wraps you up like a warm blanket on a chilly evening. It’s become my go-to for lazy Sundays, unexpected guests, or just because I need a little extra comfort. I've made it countless times, each time tweaking it a bit, learning from my mistakes (like the time I forgot the sugar...oops!), and embracing the happy chaos of my kitchen.
Why You'll Love This Recipe
- It's surprisingly easy (most of the time!)
- Great for picky eaters even my nephew, who usually only eats chicken nuggets, devoured this!
- Comfort food at its finest seriously, it's like a warm hug in bread form.
- Perfect for date nights or cozy nights in with a good movie.
- A total meal-prep win when you need something quick and satisfying.
- The emotional appeal is just… different. It really hits the spot.
Remember that time I accidentally added baking soda instead of baking powder? Let’s just say the focaccia resembled a volcano more than a bread. But hey, even kitchen disasters can lead to happy accidents, right? This one definitely did!
Ingredients
- Active sourdough starter (fed 4-6 hours before): This is the heart and soul of this focaccia. I use my own starter, “Old Faithful,” which is about 5 years old now. She’s seen a lot of baking disasters (and triumphs!).
- All-purpose flour: You can substitute bread flour, but I find all-purpose works perfectly fine. I’ve experimented with adding a bit of whole wheat, too it gives it a nice nutty flavor.
- Water: Lukewarm water is key here. Too hot, and you’ll kill your starter; too cold, and the dough won’t rise properly. I swear by filtered water; tap water can sometimes have weird mineral deposits that affect the flavor.
- Olive oil: I use a good quality extra virgin olive oil it makes a huge difference in flavor and texture. Don’t skimp on this one!
- Salt: Essential for flavor and dough development. I always use sea salt it has a more complex flavor than table salt.
- Sugar: Granulated sugar is what I use for the dough itself, and then, of course, you have the cinnamon sugar topping!
- Cinnamon: Ground cinnamon is best here. I’ve tried using cinnamon sticks before, but it's really too much to grind and work with. Use freshly ground cinnamon if you can; it makes all the difference in the flavor.
- Brown sugar: Adds warmth and depth of flavor to the cinnamon sugar topping. I like to use dark brown sugar for a richer flavor.
Instructions
- Step 1: Prepare the sourdough:
- First, I gently mix the starter into the lukewarm water. This is where I always get a little nervous will it rise? Will it fail? It's a bit of a gamble, but usually, Old Faithful comes through. The smell of the starter is just… yeasty and comforting. It’s kind of like a sourdough hug before the actual baking even starts.
- Step 2: Combine dry ingredients:
- In a large bowl, whisk together the flour, sugar, and salt. I always get a little flour dust everywhere, but hey, that’s part of the charm. Then, I slowly add the water mixture to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
- Step 3: Knead the dough:
- Now for the fun part kneading! This is where I usually put on some music and just go for it. I knead for about 8-10 minutes until the dough is smooth and elastic. It’s satisfying, almost meditative. The dough should be slightly sticky, but not overly so.
- Step 4: First rise:
- Lightly oil a large bowl and place the dough in it. Cover with plastic wrap and let it rise in a warm place for about 4-6 hours, or until doubled in size. This is the waiting game. Sometimes I get impatient and peek, but honestly, it’s best to just let it do its thing.
- Step 5: Shape and add cinnamon:
- Once risen, gently punch down the dough. Divide it in half. Roll each half into a rectangle, sprinkle with cinnamon sugar, then roll it up tightly. Place the rolls in a lightly oiled baking pan. It's fun to make the rolls; they look like little cinnamon logs.
- Step 6: Second rise and bake:
- Cover the pan and let the dough rise for another 30-45 minutes. Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown. The smell during baking is heavenly! It fills the whole kitchen with warmth and sweetness.
You Must Know
- Don’t overknead the dough it can make the focaccia tough.
- Make sure your starter is active before you begin a sleepy starter will result in a flat focaccia.
- Don’t be afraid to experiment with different spices cardamom or nutmeg would also be delicious!
My kitchen was a complete disaster after making this flour everywhere, sticky counters, and a lingering scent of cinnamon. But hey, it’s all worth it for this amazing bread.
Storage Tips
Honestly, this focaccia is best enjoyed fresh from the oven. However, if you have leftovers (unlikely!), store them in an airtight container at room temperature for up to 2 days. I’ve tried freezing it, but the texture isn’t quite the same when thawed. I once tried microwaving it to warm it up, and the cinnamon sugar separated...don't do that, lol.
Ingredient Substitutions
I’ve experimented with different flours, and a mix of whole wheat and all-purpose works surprisingly well. You could also try using maple syrup instead of granulated sugar, but I haven't tried that yet. I think it might be too sweet.
Serving Suggestions
This focaccia is amazing on its own, but it’s also delicious with a smear of cream cheese or butter. I love pairing it with a strong cup of coffee or a warm mug of tea. A rom-com on the side? Yes, please!
Cultural Backstory
This recipe is a total fusion a happy accident that blends the Italian tradition of focaccia with the comforting warmth of a classic cinnamon roll. It’s a reflection of my own culinary journey a mix of different cultures and flavors.
This recipe is more than just bread; it’s a reminder of the joy of baking and the unexpected delights that can arise from a little kitchen chaos. I hope you enjoy it as much as I do. Please share your creations!
Frequently Asked Questions
- → Can I use instant yeast instead of sourdough starter?
I haven’t tried it, but I imagine it would work, although the flavor profile would be quite different. The sourdough starter is what gives this focaccia its unique tangy flavor and texture.
- → What if I don't have brown sugar?
You can use all granulated sugar, but you might lose a bit of the depth of flavor. Granulated sugar will also likely make the topping a bit too sweet.
- → How do I know when the focaccia is done?
The focaccia is done when it’s golden brown and sounds hollow when tapped on the bottom. If you’re unsure, use a toothpick it should come out clean.
- → How long does this focaccia last?
It's best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Avoid microwaving!
- → Can I add other spices?
Absolutely! Experiment with cardamom, nutmeg, or even a pinch of ginger. The possibilities are endless!