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Cinnamon Roll Focaccia

tasteofhome.com · 2018 · Original

Focacciainferred from the title

DietVegetarian. Not vegan: to 4 tablespoons half-and-half cream, butter.

Against 5,130 pizza recipes

Focaccia style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% of recipes that state an oven.

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Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza

Tradition: 70 to 85% hydration (this recipe: 63%) · 425 to 475°F bake (this recipe: 350°F)

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

n/a

Cheese

n/a

Dough weight

1596g

Process

Bake temp

350°F / 177°C

Bake time

25 to 30 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 oil1/4 cup · 54.5g
  • sugarsugar1/3 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 cheesebutter1/4 cup · 56.8g
  • over cheeseground cinnamon1 tsp · 4.2g
  • over cheese1/2 to 1 cup chopped nuts1/2 cup · 100g

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