Description
A simple way to enjoy the soft, airy texture of focaccia alongside sweet cinnamon swirls.
Ingredients
Scale
- 3 cups bread flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm whole milk (about 110°F)
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup olive oil, plus extra for greasing pan
- 1/4 cup unsalted brown butter, cooled
- 1/2 cup plain Greek yogurt, room temperature
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon cornstarch
- 3 tablespoons unsalted melted butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the brown butter: In a small saucepan over medium heat, melt the unsalted butter until it foams and the solids turn golden brown with a nutty aroma, about 4 to 5 minutes. Watch carefully to prevent burning. Remove from heat and let cool to warm before using.
- Activate the yeast: Combine the warm whole milk with 1 tablespoon of granulated sugar in a small bowl. Sprinkle the yeast evenly over the surface. Let it sit for 5 to 7 minutes until it becomes foamy, indicating the yeast is active.
- Mix the dough: In a large bowl, whisk together the bread flour, all-purpose flour, remaining sugar, and salt. Add the brown butter, olive oil, Greek yogurt, and the yeast mixture. Stir with a wooden spoon or dough hook until the ingredients come together into a rough dough.
- Knead until smooth and elastic: Turn the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes until smooth and elastic, with a slightly tacky feel. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6 to 7 minutes. Adequate kneading is important to develop the gluten structure, contributing to chewiness and soft crumb.
- First rise: Lightly oil a clean bowl, place the dough inside, and cover tightly with plastic wrap. Let it rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. For a deeper flavor and convenience, you can refrigerate the dough overnight for a cold rise – just bring it to room temperature before shaping.
- Prepare the cinnamon filling: In a bowl, whisk the brown sugar, ground cinnamon, cornstarch, melted butter, and vanilla extract until combined into a thick paste. The cornstarch helps absorb excess moisture, keeping the filling from leaking and making the dough soggy during baking.
- Roll and shape the dough: Generously oil a 9×13-inch rimmed baking pan. On a lightly floured surface, roll or stretch the dough into a rectangle about 12 by 15 inches. Transfer it to the baking pan and gently press it to the edges without tearing.
- Spread the cinnamon filling: Evenly spread the cinnamon mixture over the dough’s surface, ensuring full coverage to get clear cinnamon layers.
- Form cinnamon rolls and second rise: Starting from a short edge, roll the dough loosely into a log, then cut it into eight equal pieces with a sharp knife or dental floss to avoid squashing. Place the rolls cut-side up, evenly spaced, back into the greased pan. Cover loosely with plastic wrap or a clean kitchen towel and allow them to rise for 30 to 45 minutes until puffy.
- Bake the focaccia: Preheat the oven to 375°F (190°C). Bake the cinnamon roll focaccia for 25 to 30 minutes, or until golden brown on top and cooked through. If the edges brown too quickly, loosely tent with foil.
- Prepare and apply the glaze: While baking, whisk the powdered sugar, whole milk, and vanilla extract together until smooth. When the focaccia is fresh from the oven, immediately drizzle the glaze evenly over the warm rolls. Let the glaze set for about 10 minutes before serving.
Notes
- Brown Butter: Preparing the butter to this toasted stage intensifies its flavor and adds depth that works nicely with the cinnamon filling. Let it cool so it does not kill the yeast when mixed in.
- Cornstarch Tip: Adding cornstarch to the cinnamon filling stabilizes the mixture by soaking up excess butter and sugar moisture, preventing the dough below from becoming wet or sticky during baking.
- Greek Yogurt Role: Yogurt adds a gentle tang and softness to the dough, helping the focaccia stay fresh for longer and improving the crumb’s tenderness without weighing it down.
- Flour Blend: The combination of bread flour with all-purpose flour balances chewiness and softness, resulting in a focaccia that is sturdy yet tender enough to highlight the cinnamon swirl texture.
- Storage Guidance: Store cooled focaccia rolls in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. For longer storage, refrigerate for up to five days. Reheat in a 300°F oven covered with foil for 8 to 10 minutes to keep the focaccia soft and avoid drying out.
- Handling Dough: If the dough tears during rolling, let it rest for 10 to 15 minutes before continuing; this relaxes the gluten and reduces tearing risk.
- Make-Ahead Option: The dough can be refrigerated overnight after the first rise. Before shaping, allow it to come to room temperature so it’s easier to roll and shape.
- Avoid Overproofing: Keep an eye on rising times. Overproofed dough weakens gluten structure and leads to dense results. Aim for dough that just doubles in size during rising stages.
- Substitutions: For a dairy-free version, replace brown butter and yogurt with plant-based alternatives, but expect differences in flavor and texture. Using water instead of milk is possible but will reduce softness and richness.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg