My focaccia stuck to the pan ?

Make sure to heavily grease the pan with both olive oil and butter before adding the dough. Let the baked focaccia rest for 10–15 minutes before removing it, and use a metal spatula to gently loosen the edges. Next time, consider parchment paper for extra insurance.

My dough was too wet ?

This recipe uses high hydration for that signature airy crumb. Use wet hands or a dough scraper for handling, and trust the process. Stretch-and-folds will strengthen the dough—no kneading needed.

Does this taste like a cinnamon roll?

Yes—but better. You get all the cinnamon-sugar goodness of a roll, plus the chewy, golden crust and sourdough depth of focaccia. It’s the best of both worlds.

Sourdough Cinnamon Roll Focaccia – A Joyful Twist on Tradition

Name: Sourdough Cinnamon Roll Focaccia
Prep time: 16 h
Cook time: 35 min
Total time: 16 h 35 min
Yield: 1 9x13 pan (12 servings)
Cuisine: American
Ingredients: 5 grams sourdough starter; 55 grams flour; 55 grams water; 100 grams ripe levain; 385 grams water; 20 grams granulated sugar; 10 grams salt; 500 grams bread flour; 40 grams olive oil; 50 grams unsalted butter, divided; 120 grams brown sugar; 8 grams ground cinnamon; 75 grams powdered sugar; 30 grams cream cheese; 15 grams milk; 4 grams vanilla extract; Pinch of salt

Description

A golden, chewy sourdough focaccia swirled with buttery cinnamon sugar and topped with smooth cream cheese icing. A perfect fusion of sweet and tangy.

Ingredients

Scale

Levain (1:10:10 ratio, ready in 10-12 hours at 78ºF)

5 grams sourdough starter, ripe and active (about 1 tsp)
55 grams flour (all-purpose or bread flour), scant 1/2 cup
55 grams water, about 1/4 cup

Cinnamon Roll Focaccia Dough

100 grams ripe levain, scant 1/2 cup
385 grams water, about 1 2/3 cup
20 grams granulated sugar, 4 tsp
10 grams salt, 1 1/2 tsp
500 grams bread flour, about 3 1/2 cups
40 grams olive oil (reserved for pan), about 3 Tbsp
50 grams unsalted butter, melted (25g for pan bottom, 25g for top), about 4 Tbsp total

Cinnamon Filling

120 grams brown sugar, 1/2 cup
8 grams ground cinnamon, 1 Tbsp

Cream Cheese Icing

75 grams powdered sugar, 2/3 cup
30 grams cream cheese, 2 Tbsp
15 grams milk, about 1 Tbsp
4 grams vanilla extract, about 1 tsp
Pinch of salt

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Instructions

1. Build the levain the night before: mix starter, flour, and water. Let ferment at 78°F for 10–12 hours.

2. Next day, mix levain, water, and sugar. Add flour and salt. Mix until shaggy. Rest 30 mins.

3. Perform 3–4 rounds of stretch-and-folds every 30 minutes. Let dough bulk ferment until puffy (3–4 hours).

4. Butter a baking pan and pour in olive oil. Transfer dough, rest 15–20 minutes.

5. Mix brown sugar and cinnamon. Sprinkle over dough and fold gently to layer the filling.

6. Proof dough in pan 1–2 hours until nearly doubled.

7. Preheat oven to 400°F. Dimple dough with fingers. Drizzle with remaining melted butter.

8. Bake 28–35 minutes until golden brown and edges pull from pan.

9. Cool 10 minutes. Mix cream cheese icing and drizzle over warm focaccia.

10. Slice and serve warm or at room temperature.

Notes

Use a metal or enamel-coated pan to reduce sticking.

For a thicker glaze, reduce the milk slightly.

You can refrigerate the icing and warm it gently before use.

Store leftovers airtight for 1–2 days at room temp or refrigerate for up to 4 days.

Prep Time: 16 hours (includes overnight levain)
Cook Time: 35 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 13g
Sodium: 220mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg