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Cinnamon Roll No Knead Focaccia

Name: Cinnamon Roll No Knead Focaccia
Ingredients: 1 3/4 cups (420g) water, room temperature (70°F/21°C to 75°F/24°C); 2 tablespoons (28g) extra-virgin olive oil; 4 1/4 cups (540g) bread flour; 3 1/2 teaspoons (10.5g) kosher salt (see note); 1 tablespoon (12g) granulated sugar; 1 (0.25-ounce) package(7g) or 2 1/4 teaspoons Platinum Yeast; 2 tablespoons (28g) extra-virgin olive oil (to coat pan); 1/3 cup (73g) firmly packed light brown sugar; 2 tablespoons (12g) ground cinnamon; 3 tablespoons (42g) unsalted butter, melted; 2 ounces (57g) cream cheese, room temperature; 1/3 cup (40g) confectioners' sugar; 2 tablespoons (30g) whole milk

Though focaccia is traditionally topped with just olive oil and herbs, we’ve found our new favorite breakfast bread by swapping savory for sugar and spice.

Yield 1 (13×9-inch) loaf

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Ingredients

Dough

1 3/4 cups (420g) water, room temperature (70°F/21°C to 75°F/24°C)
2 tablespoons (28g) extra-virgin olive oil
4 1/4 cups (540g) bread flour
3 1/2 teaspoons (10.5g) kosher salt (see note)
1 tablespoon (12g) granulated sugar
1 (0.25-ounce) package(7g) or 2 1/4 teaspoons Platinum Yeast
2 tablespoons (28g) extra-virgin olive oil (to coat pan)

Topping

1/3 cup (73g) firmly packed light brown sugar
2 tablespoons (12g) ground cinnamon
3 tablespoons (42g) unsalted butter, melted

Cream Cheese Drizzle

2 ounces (57g) cream cheese, room temperature
1/3 cup (40g) confectioners' sugar
2 tablespoons (30g) whole milk

Instructions

Make the dough: In a large bowl, combine water and oil; stir in flour, salt, granulated sugar, and yeast. a rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. See collage below for how-to guide.)
Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush remaining 2 tablespoons (28 grams) oil onto parchment.
Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.)
In a small bowl, stir together brown sugar and cinnamon. Sprinkle half of sugar mixture (about ¼ cup or 43 grams) evenly over dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and jiggly, about 45 minutes to 1 hour.
Preheat oven to 425°F (220°C).
Dimple dough using your fingertips, touching pan through dough without tearing dough.
Add melted butter to remaining brown sugar mixture, whisking until combined. Spoon onto dough, spreading evenly to cover dough.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.
Make cream cheese drizzle: In another bowl, whisk together cream cheese and confectioners’ sugar; whisk in milk until smooth. Drizzle onto warm focaccia.
Serve warm. Store in an airtight container for up to 3 days.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.

Recipe by Bake From Scratch.