Fresh Milled Sourdough Cinnamon Roll Pull Apart Focaccia
Equipment
Ingredients
Dough
fresh milled wheat flour (fresh_milled)
500 g
water (room_temperature)
300 ml
active sourdough starter (active, bubbly)
150 g
salt
10 g
olive oil
30 ml
Cinnamon Sugar Filling
butter (softened)
80 g
granulated sugar
100 g
ground cinnamon
15 g
Instructions
Mix the dough
Combine fresh milled flour, water, active sourdough starter, salt, and olive oil in a large bowl.
Bulk fermentation
Cover the dough and let it rise at room temperature for 2-3 hours until doubled in size.
Prepare cinnamon filling
Mix softened butter with granulated sugar and ground cinnamon until smooth.
Shape the dough
Roll the dough into a rectangle approximately 40x30 cm on a lightly floured surface.
Spread filling and cut
Spread the cinnamon butter mixture evenly over the dough, then cut into 5 cm squares.
Arrange in baking dish
Place dough squares into a greased 23x33 cm baking dish, slightly overlapping.
Final proof
Cover and let the shaped focaccia rise for 1 hour until puffy.
Bake the focaccia
Bake in a preheated oven at 190°C for 25-30 minutes until golden brown.
Original recipe
Storage
Best enjoyed fresh, but reheats beautifully. Wrap tightly for freezer storage.
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