What makes focaccia different than bread?

Focaccia is known for its high hydration dough, olive oil base, and dimpled texture , which sets it apart from regular bread. Traditional breads typically rely more on structure and less fat, while focaccia leans into moisture, airiness, and a golden, crisp crust. In sweet variations like cinnamon roll focaccia, that soft crumb becomes the perfect base for buttery sugar fillings.

What is a cinnamon roll in Gen Z slang?

In Gen Z slang, calling someone a “cinnamon roll” means they’re sweet, pure, and too kind for this world —just like the dessert! It’s a compliment rooted in the idea that the person is soft and comforting, much like this cinnamon roll focaccia with its gooey interior and sweet glaze.

What is the secret to great focaccia?

The secret lies in three things: long fermentation, high hydration, and excellent olive oil . Taking the time to allow your levain to fully develop ensures flavor, while gentle handling (like coil folds instead of kneading) builds strength. Don’t skimp on proofing time or the final butter glaze—it’s what gives focaccia that crispy top and soft middle.

Why don’t you knead focaccia?

Unlike other breads, focaccia relies on gentle folding rather than kneading. High hydration doughs are more delicate and elastic, and kneading can tear the gluten structure rather than build it. Coil folds help develop strength slowly, allowing for that open crumb and airy texture.

How do you store focaccia so it doesn't get soggy?

Let it cool completely before storing. Place it in an airtight container at room temperature for up to two days. For longer storage, wrap individual slices in foil and freeze. Reheat in the oven to bring back the crisp edges without drying it out.

Cinnamon Roll Focaccia: Ultimate Sweet Twist Recipe

Name: Cinnamon Roll Focaccia: Ultimate Sweet Twist Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 22 h 25 min
Yield: 12 slices
Cuisine: American
Ingredients: 5g ripe sourdough starter; 55g all-purpose or bread flour; 55g water; 100g levain; 385g water; 20g granulated sugar; 10g salt; 500g bread flour; 40g olive oil (for pan); 50g melted butter (divided); 120g brown sugar; 8g ground cinnamon; 75g powdered sugar; 30g cream cheese; 15g milk; 4g vanilla extract; Pinch of salt

Description

Cinnamon Roll Focaccia is the ultimate fusion of fluffy sourdough focaccia and gooey cinnamon rolls—crispy on the outside, filled with rich cinnamon swirls, and topped with a cream cheese glaze.

Ingredients

Scale

Levain (1:10:10 ratio, ready in 10-12 hours at 78ºF)

5g ripe sourdough starter
55g flour (all-purpose or bread)
55g water

Focaccia Dough

100g levain
385g water
20g granulated sugar
10g salt
500g bread flour
40g olive oil (for pan)
50g melted butter (25g for bottom, 25g for top)

Cinnamon Filling

120g brown sugar
8g ground cinnamon

Cream Cheese Icing

75g powdered sugar
30g cream cheese
15g milk
4g vanilla extract
pinch of salt

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Instructions

1. Mix 5g sourdough starter with 55g water and 55g flour. Let sit overnight at 78ºF until bubbly.

2. Mix levain, water, sugar, salt, and flour to form a sticky dough. Rest for 30 min.

3. Perform 4 sets of coil folds, resting 30 min between each.

4. Let dough ferment for 2.5–3 hrs at 78ºF until risen by 50–60%.

5. Mix brown sugar and cinnamon for the filling.

6. Line pan with parchment, pour in olive oil and half melted butter.

7. Place dough in pan, top with 2/3 cinnamon filling. Fold once.

8. Add remaining filling and fold again. Refrigerate up to 48 hours if desired.

9. Proof for 2–3 hrs at 78–80ºF until doubled and bubbly.

10. Pour remaining butter on top. Dimple dough with fingers.

11. Bake at 425ºF for 25–30 min, until golden and 200ºF internal temp.

12. Whisk icing ingredients. Spread over warm focaccia before serving.

Notes

You can substitute bubbly sourdough starter for the levain.

Refrigerating before final proof adds depth of flavor and flexibility.

Use light olive oil to avoid overpowering sweetness.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Sweet Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 309
Sugar: 18g
Sodium: 337mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0.1g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 13mg