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Cinnamon Roll Focaccia
Amanda Rettke--iambaker.net · iambaker.net · 2024 · Original
focaccia genovese (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
313g
Water
237g
Hydration
75.8%
Salt
1.0%
Yeast
0.96%
Oil
23.4%
Sauce
—
Cheese
57g
Dough weight
854g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (11)
- waterwater1 cup · 237g
- sugargranulated sugar2 tbsp · 25g
- yeastactive dry yeast1 tsp · 3g
- oil⅓ cup vegetable oil0.333 cup · 73g
- flourall-purpose flour2.5 cup · 312.5g
- salt½ teaspoon kosher salt0.5 tsp · 3g
- sugar¼ cup light brown sugar0.25 cup · 50g
- cheese othercream cheese2 oz · 56.7g
- sugarconfectionersƇ cup · 125g
- dairy doughmilk2 tbsp · 25g
- salt1 pinch kosher salt—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseunsalted butter6 tbsp · 108g
- over cheesecinnamon1.5 tsp · 6.3g
- over cheesevanilla extract1 tsp · 4.2g