Cinnamon Roll Focaccia

Steps

1. 1

   The night before, combine the flour, sea salt, white sugar, instant yeast, and warm water in a large bowl. Stir until fully mixed; the dough may look dry at first, so keep mixing rather than adding more water.

2. 2

   Spread a very thin layer of olive oil over the surface of the dough to keep it from drying out. Cover the bowl with plastic wrap, a damp towel, or aluminum foil and refrigerate overnight, or for up to two days.

3. 3

   The next day, lightly oil a 9-by-13-inch baking dish so the dough will not stick.

4. 4

   Transfer the dough into the prepared baking dish. If it clings to the bowl, loosen it with a spatula.

5. 5

   Cover the dish with foil and leave it on the counter, not in the refrigerator, until the dough is very puffy and fills the dish. The source does not give a duration for this rise.

6. 6

   Melt the butter in the microwave. In a separate bowl, combine it with the chosen sugar and cinnamon, mixing with a fork.

7. 7

   Put about half of the cinnamon-sugar-butter filling in the center of the risen dough.

8. 8

   Fold each end of the dough over the filling, then turn the whole dough over so it is upside down in the baking dish.

9. 9

   Let the dough rise again until it puffs up. The source describes this second rise as about 30 minutes.

   Start 30-minute timer
10. 10

    Scatter the remaining filling over the top in several spots. Dimple the dough with your fingers or the back of a spoon.

11. 11

    Bake at 400°F (200 °C) (204°C (400 °F)). The source does not specify the baking duration.

12. 12

    When the focaccia is out of the oven, mix powdered sugar with a splash of milk to make icing.

13. 13

    Drizzle or spread the icing over the focaccia as desired, then cut a slice and serve.