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Cinnamon Sugar Sourdough Focaccia Bread with Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 10 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: Approx. 12-18 hours including fermentation
  • Yield: 1 9x13 inch focaccia bread, serves 8-10
  • Category: Dessert Bread
  • Method: Baking
  • Cuisine: Italian

Description

This Cinnamon Sugar Focaccia Sourdough Bread with Cream Cheese Icing is a delightful dessert twist on traditional sourdough focaccia. The bread is soft and flavorful from a long fermentation, topped with a warm cinnamon sugar glaze that seeps into its dimples, and finished with a sweet and tangy cream cheese icing drizzle. Perfect for those who love the texture of focaccia paired with the comforting flavors of cinnamon rolls.

Ingredients

Dough Ingredients

  • 100 grams active sourdough starter
  • 400 grams water (plus additional 3 tbsp if needed)
  • 55 grams honey
  • 15 grams salt
  • 550 grams bread flour
  • 2-3 tbsp extra virgin olive oil (for bowl and pan)

Topping Ingredients

  • 1/2 cup brown sugar
  • 3 tbsp butter
  • 2 tsp ground cinnamon

Cream Cheese Icing

  • 4 oz softened cream cheese
  • 1 1/2 cup powdered sugar
  • 3-4 tbsp milk
  • 1 tsp vanilla extract
  • 3 tbsp butter (room temperature)

Instructions

  1. Mix wet ingredients with starter: In a large non-metal bowl, combine the active sourdough starter and 400 grams of water. Stir until mixed thoroughly.
  2. Add dry ingredients and mix dough: Add the honey, salt, and bread flour to the bowl. Mix using a Danish dough whisk or wooden spoon until the dough comes together. When it becomes harder to mix, switch to using your hands to combine everything fully.
  3. Autolyse rest: Cover the bowl with a towel or plastic wrap and let the dough rest for about 30 minutes. This rest helps hydrate the flour and develop gluten.
  4. First knead with stretch and fold: With wet hands, grab one side of the dough, lift, and fold it over itself. Repeat this all around the bowl. If dough feels dry or tough, add water 1 tablespoon at a time. Cover and rest.
  5. Bulk fermentation and additional kneads: Let the dough bulk ferment at room temperature overnight, repeating the stretch and fold kneading a couple more times during the evening to strengthen gluten and develop flavor. Cover with plastic wrap to prevent drying.
  6. Alternative fermentation: If preferring to bake the next evening, place dough in the fridge overnight for slower fermentation. Remove a couple hours before baking to come to room temperature.
  7. Prepare for shaping and second proof: In the morning, after dough has doubled/quadrupled in size, oil a clean counter and gently turn the dough out without deflating. Stretch the dough lightly and fold it over itself once or twice.
  8. Transfer to baking pan: Oil a 9x13 inch cake pan with 1-2 tablespoons olive oil and carefully transfer the dough into it, gently pulling to fill the pan. Cover with a towel and let rise until it doubles in size again (about 30 minutes to 1 hour).
  9. Create dimples and add topping: Once fully proofed, spray your hands with oil or butter and poke dimples all over the dough surface. In a small pan, melt butter with brown sugar and cinnamon, then pour this warmed cinnamon sugar syrup evenly over the dough, encouraging it to fill the dimples.
  10. Bake the focaccia: Preheat oven to 425°F (220°C). Bake the bread for 25 minutes or until the top is golden brown and cooked through. The cinnamon sugar may make the crust darker, so check doneness carefully.
  11. Prepare the cream cheese icing: While the bread cools slightly, beat together softened cream cheese, powdered sugar, room temperature butter, vanilla, and thin with 3-4 tablespoons of milk until the icing is pourable but still creamy.
  12. Drizzle icing and serve: Drizzle the cream cheese icing over the focaccia while it is still slightly warm so the icing seeps into the bread. Serve warm or at room temperature.
  13. Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Notes

  • Use bread flour for best gluten development and texture; all-purpose flour can be substituted if needed.
  • Adjust water by adding 1 tablespoon at a time if dough feels tough; the dough should be very wet and sticky.
  • Do not use metal bowls to mix the sourdough, as it can react with the starter.
  • Ensure the dough is well covered during fermentation to avoid drying out.
  • The cream cheese icing should be thinner than typical frosting to soak nicely into the bread.
  • Baking times may vary depending on your oven; look for a golden top and hollow sound when tapping the bread crust.
  • This recipe requires patience during fermentation but yields excellent flavor and texture.

Find it online: https://suerecipe.com/cinnamon-sugar-sourdough-focaccia-bread-with-cream-cheese-icing-recipe/