Food Gal » Blog Archiv » Fancy Focaccia Cinnamon focaccia, Easy

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Combine the ½ cup sugar and the cinnamon in a small microwave safe bowl or measuring cup. Set aside. Drizzle another tablespoon of olive oil over each round of dough in the pans. Sprinkle the diced apples over the dough in the pans then sprinkle each pan with 2 tablespoons of the cinnamon/sugar mixture.

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Mix the dough as stated in the dough recipe, cover the bowl and let it rest for 15 minutes. While the dough is resting, mix up the cinnamon sugar by combining 6 tablespoons granulated sugar with 1 heaping tablespoon of ground cinnamon in a small bowl. After 15 minutes, it's time for the first set of stretch + folds on the dough.

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Cover and let rest for 1 - 2 hours until the dough has risen and is puffy. While the dough is rising - melt together the butter, brown sugar, and cinnamon in a small saucepan. When the dough has doubled, preheat your oven to 450 degrees. Spoon the brown sugar mixture over each muffin.

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Preheat the oven 450F for 30 minutes. When the dough reached the room temperature, and seems puffy, oil your hands and sprinkle olive oil on top of the dough. Dimple the dough with your fingers, evenly space dimples all over the dough surface. Sprinkle with herbs and sea salt, add any toppings of your choice.

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If I were to host a private small and intimate after hours supper club in a bakery then I would dish this up for dessert. I have taken the traditional cinnam.

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8am - Perform stretch and folds (one set is fine in this instance). 8.10am - Leave the dough covered at room temperature to bulk ferment. 2pm - Shape sourdough cinnamon roll focaccia bread into pans and cover for it's second rise. 6pm - Add brown sugar, cinnamon and butter, dimple and bake.

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Preheat your oven to 425. When your dough is nice and puffy, oil the tips of your fingers and dimple the top of the dough. Spoon the brown sugar butter mixture over the stop and bake for 20 minutes. Let the bread cool slightly and then pour the cream cheese directly over the warm focaccia.

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Sourdough cinnamon roll focaccia is a delightful marriage of two beloved baked goods: the fluffy, tangy sourdough bread and the sweet, aromatic cinnamon roll.

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Directions. In a large mixing bowl whisk together your sourdough starter and water until the starter is completely dissolved. Then incorporate your flour, salt, and olive oil until a tacky dough forms. After mixing the dough cover your bowl with a damp cloth and allow it to rest at room temperature for 30-minutes.

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Mix to combine. 400 g (1 1/2 cups plus 2 tbsp) lukewarm water, 1 tbsp granulated sugar. Add the bread flour and mix to form a lumpy dough. Cover (I like to use a bin bag placed over the bowl and clipped at the side, or a shower cap) and leave to rest for 30 minutes. 500 g (4 cups) white bread flour (strong flour)

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Mix in cinnamon. Brush onto dough. Using fingertips, poke the surface almost to the bottom of the pan to create dimples throughout. This is what gives focaccia its distinctive look. Sprinkle with sugar. Allow dough to rest, uncovered, for another 5 minutes. Bake about 12-14 or until golden brown.

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In a large bowl, combine flour, salt, sugar, yeast, water and 1 tbsp of almond or olive almond oil. Mix with a dough whisk or wooden spoon to create a wet shaggy dough. Cover dough with an additional tbsp of oil and cover dough, let rise for 30 minutes. During any of the rest times, create your apple cinnamon topping.

Food Gal » Blog Archiv » Fancy Focaccia Cinnamon focaccia, Easy

Brush dough with melted butter. Let rise until puffy (30-60 minutes). Make dimples in dough by pressing down with fingertips. Sprinkle dough evenly with cinnamon-sugar mixture. Bake in a preheated 375° oven for 15-20 minutes or until golden brown and bread sounds hollow when tapped on top. Immediately remove from pan to cool on a wire rack.

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Step 1: Preheat the oven and grease a 10-12 inch round baking dish with nonstick spray. Mix the lukewarm water, olive oil, vanilla, maple syrup, and baking powder together. Then, add the flour and mix until a thick dough forms. Step 2: Transfer the dough evenly into the baking dish.

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Mix the sugar and cinnamon in a small bowl. Using your lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with melted butter; evenly sprinkle with half of the sugar and cinnamon mixture. Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.

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Use the paddle attachment to mix together the sugar, salt and yeast mixture and 1 cup of flour. When mixed, add the rest of the dough and change to the dough hook and knead for 4-5 minutes. When the dough is done, grease a large mixing bowl, put the dough in it, roll it around to coat the dough in oil.