Cinnamon Roll & Garlic Rosemary Focaccia

Yields 2x 8-9in. focaccia

Ingredients:

• 800g flour (700g bread flour, 100g whole wheat flour)

• 640g water (80%)

• 200g starter (active, fed 4-6 hours before) (25%)

• 16g olive oil (2%)

• 16g salt (2%)

-olive oil

-melted butter

-garlic powder

-fresh rosemary springs

-salt

-cinnamon

-sugar

-frosting of choice

Process:

1. Start by feeding your starter at a 1:1:1 ratio. Make sure you place it in a warm area and let it get nice and bubbly before using!

2. Next, mix the flour and 70% of the water (560g) in a large bowl. Let it “autolyze” or rest for 2 hours.

3. Add the remaining water (80g), active starter, olive oil, and salt to the dough. Mix thoroughly with your hands. Make sure there are no dry bits of dough.

4. Allow the dough to ferment for at least 6 hours at 70-80 degrees Fahrenheit. I do 4 stretch and folds during this time. Start with the first one 45 minutes after mixing all the ingredients and do the rest every 45 minutes. The last two hours of fermentation you can leave the dough alone.

5. Next, take 2x 500g of the dough and place them 2x small 8-9in pans. I like to grease my pans first.

6. Allow the dough to rise in a very warm area for 3 more hours or place it in the fridge overnight. It should double in size. If it doesn’t, continue to let it rise until it does.

7. Preheat the oven to 400 degrees Fahrenheit.

8. When the dough has doubled in size and is light and airy, you can add the toppings.

   1. For fresh rosemary garlic focaccia: 4 TBS. of EVO drizzled on top, 2 TBS. garlic powder, 1-2 fresh rosemary springs, and a sprinkle of salt. Assemble and dimple the dough with your fingers. Bake for 10-15 minutes. Cool slightly before enjoying.

   2. For cinnamon roll focaccia: 4 TBS. of melted better, 2 TBS. of sugar, 1 TBS. of cinnamon. Sprinkle and dimple the dough with your fingers. Bake for 10-15 minutes. Cool before drizzling the frosting of choice.