Sweet focaccia? Yes please! # 367: Cinnamon Roll Focaccia

Cinnamon rolls are one of the comfiest sweater weather foods, and yet I’m frequently too lazy to make them. Make it an overnight focaccia with the same warm cozy vibe? Sign me up!

I posted my first focaccia attempt in 2017, and while it was good, it didn’t rise to these fluffy bubbly heights. This time around, I’m a bit more confident with bread dough (I swear it can smell fear) and the recipe I used called for an overnight proof.

The overnight rise in the fridge gives it time to reflect on how delicious it is and its ego balloons, creating a fluffy texture. Or in a world where I don’t anthropomorphize all my food, it’s a process called cold fermentation and it improves flavor (by slowing the carbon dioxide production of the yeast) as well as texture (by giving the flour more time to absorb the water in the dough.)

The one downside to an overnight recipe is that when I start a bake late at night, I forget to take pictures of my lovely mise en place and you only get a picture of the dough during its first rise. My bad.

Waay more olive oil than you think.

The overachiever bubble.

Sugar, butter and cinnamon. Who could ask for more?

Normally for a cinnamon roll, you’d spread this evenly on top of your rolled out dough before rolling and slicing them.

The focaccia version is basically a preschooler’s dream where you get to squish the filling into the dough with your fingers.

Omnomnom.

I wish you could hear the filling ooze and bubble fresh from the oven, like a happy cinnamon volcano.

Happy munching!

Recipe from EatsByEllaa on Instagram