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Cinnamon Roll Focaccia
Unknown · tasteofhome.com · 2018 · 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
750g
Water
474g
Hydration
63.2%
Salt
0.8%
Yeast
0.95%
Oil
7.3%
Sauce
—
Cheese
—
Dough weight
1596g
Process
Bake temp
350°F / 177°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (8)
- flour6 to 6-1/2 cups all-purpose flour6 cup · 750g
- yeast2 packages active dry yeast7.1g
- saltsalt1 tsp · 6g
- waterwarm water2 cup · 474g
- oilcanola oil0.25 cup · 54.5g
- sugarsugar0.3333333333333333 cup · 66.7g
- sugar1-1/2 cups confectioners' sugar1 cup · 200g
- dairy dough3 to 4 tablespoons half-and-half cream3 tbsp · 37.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter0.25 cup · 56.8g
- over cheeseground cinnamon1 tsp · 4.2g
- over cheese1/2 to 1 cup chopped nuts0.5 cup · 100g