Sourdough Focaccia - Cinnamon

Day 1 Directions 02:15 PM Whisk the warm water, young starter, and honey in a large bowl until the starter is mostly dissolved.

02:20 PM Add the bread flour, sea salt, and 30g of olive oil then mix until a shaggy dough forms with no dry flour remaining.

02:30 PM Cover the bowl and let the dough rest for 30 minutes to allow the flour to fully hydrate.

03:15 PM Perform the first set of coil folds by lifting the middle of the dough with wet hands and letting the ends tuck underneath.

03:45 PM Perform the second set of coil folds to continue building strength in the high-hydration dough.

04:15 PM Perform the third set of coil folds, noticing the dough becoming smoother and more cohesive.

04:45 PM Perform the fourth and final set of coil folds then cover the bowl for the bulk rise.

04:45 PM to 06:45 PM Let the dough sit undisturbed in a warm spot until it has expanded by 50 percent and shows surface bubbles.

07:00 PM Cover the bowl tightly and place it in the refrigerator for a cold ferment of 12 to 16 hours.

Day 2 Directions 09:00 AM Line a 9x13 inch baking pan with parchment paper and lightly butter the paper before adding 1.5 tablespoons of olive oil.

09:15 AM Tip the cold dough gently from the bowl into the pan without forcing it to the corners.

09:15 AM to 01:00 PM Let the dough rise at room temperature until it fills the pan and jiggles uniformly when shaken.

01:00 PM Preheat your oven to 400°F and whisk together the melted butter, brown sugar, cinnamon, and vanilla in a small bowl.

01:10 PM Pour half of the cinnamon butter mixture over the puffed dough and use oiled fingers to dimple the surface.

01:12 PM Drizzle the remaining cinnamon butter over the top, ensuring it pools into the dimples you just created.

01:20 PM Place the pan in the oven and bake for 18 to 22 minutes until the edges are golden and the sugar is bubbling.

01:40 PM Check that the internal temperature is between 205°F and 210°F before removing the pan from the oven.

01:42 PM Immediately cover the pan with a clean kitchen towel for 15 minutes to allow the steam to soften the crust and keep the sugar topping supple.

01:57 PM Lift the focaccia out of the pan and place it on a wire cooling rack.

02:15 PM Optional: Once slightly cooled, whisk together 1/2 cup powdered sugar and 1 tbsp milk to drizzle a light glaze over the top.

Important Coaching Notes for the Sweet Version: The "Sugar Burn" Factor: Because of the high sugar content in the topping, the top of the focaccia will brown much faster than the savory version. If you see the sugar starting to look very dark at the 15-minute mark, tent the pan loosely with foil for the final few minutes of baking.

Acidity Balance: The sourdough tang actually pairs incredibly well with cinnamon (much like a sourdough cinnamon roll). However, to keep it "dessert-like," stick strictly to the 12-hour cold proof to ensure the tang remains a background note rather than a sharp bite.

Texture: The butter in the topping will seep into the crumb during the steam wrap, making the interior even richer and softer than the original version.