If you’re a fan of sourdough cinnamon rolls and focaccia bread, you’re in for a treat! This recipe combines the best of both worlds to create a delightful potato flake sourdough cinnamon roll focaccia. With a soft, fluffy interior and a sweet, cinnamon-infused crust, this bread is perfect for breakfast, brunch, or a sweet snack. Let’s dive into the step-by-step process of making this delicious treat.
Tools you will need:
Stand mixer with a dough hook attachment
Large bowl if you don’t have a stand mixer
9×13 pan
Measuring cups and spoons
Small sauce pan (for making goo topping)
Ingredients
Bread:
- 1/2 cup active potato flake starter
- 3 cups bread flour
- 2 tablespoons sugar
- 1 cup warm water (not too warm, or it can kill your starter)
- 2 tablespoons coconut oil or melted butter
- 1/2 tablespoon salt
- 1 teaspoon cinnamon
Goo Topping:
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 1/2 tablespoons cinnamon
- 8 tablespoons salted butter
- Additional 2 tablespoons melted butter for brushing the pan
Icing:
- 2 ounces cream cheese, softened
- 3 tablespoons salted butter, softened
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
How to make potato flake sourdough cinnamon roll focaccia
Preparing the Dough
Mix the Ingredients: In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm water and granulated sugar. Add the bread flour, cinnamon, active potato flake sourdough discard, oil or melted butter and salt. Mix on low speed until combined and no dry spots remain. The dough will be very shaggy and wet.
First Rise: Transfer the dough to a large bowl that has been lightly oiled with olive oil. Cover it with plastic wrap and let it rise in a warm place for 8-10 hours, or until it has doubled in size. I would advise against using a damp towel instead of plastic wrap because the dough could easily become dry. Try beeswax wrap instead if you prefer not to use plastic wrap. The dough rise time can vary depending on the temperature of your kitchen.
Preparing the Pan and Dough
Prepare the Pan: Brush a 13×9-inch baking dish with 2 tablespoons of melted butter and set it aside.
Deflate the Dough: The next morning, or once the dough has risen, use a bench scraper to scrape around the sides of the bowl, deflating the dough. Transfer the dough to the center of the prepared 13×9-inch pan. Using your fingers press the dough flat and stretch until it nearly fills the pan.
Cover with plastic wrap and let it rise again for 5-8 hours, or until doubled in size and the dough fills the pan. This is the second rise, also known as the final rise.
Making the Goo
- Preheat the Oven: Near the end of the rise, preheat your oven to 450°F.
- Prepare the Topping: Melt the butter in a small saucepan over low heat. Remove from heat and stir in the brown sugar and cinnamon until well combined.
This makes a lot of “goo!” I didn’t skimp on this on! BUT you could easily cut the “goo” ingredients in half if you have less of a sweet tooth or prefer to for health reasons, it will still be delicious!
Baking the Focaccia
Drizzle the Dough: Drizzle the butter, cinnamon, sugar, and brown sugar mixture evenly over the top of the dough.
Create Dimples: Oil your hands with coconut oil and press deep dimples all over the dough. It will look a bit messy, but that’s okay!
Bake: Bake the focaccia for 25-30 minutes, or until it is golden brown and crusty.
Cool: Let the focaccia cool for 10 minutes in the pan, then transfer it to a cooling rack to cool fully.
Making the Icing
- Combine the Ingredients: In a small bowl, combine the softened cream cheese, confectioners’ sugar, milk, and vanilla extract. Whisk until smooth and combined. If you prefer a thinner frosting, add more milk as needed.
- Drizzle and Serve: Drizzle the icing over the cooled focaccia, slice, and serve!
Storing and Reheating
- Storing: Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week.
- Reheating: To reheat, place a slice in the microwave for about 15-20 seconds, or warm it in a low oven until heated through.
Tips for Successful Potato Flake Sourdough Cinnamon Roll Focaccia
Starter Activity:
Make sure you use an active sourdough starter. An active starter means it has been fed in the last 24 hours and has had time to ferment the feeding. You might see foam on the top of the starter or lava lamp like activity in the starter. You want to be sure you are hearing a carbonated drink sound when you put you ear to the opening of the jar. Having an active sourdough starter ensures a good rise and flavor in the focaccia. If you don’t have your own starter, you can create one with potato flakes, water, sugar, and active dry yeast. Once it is established, you won’t need commercial yeast anymore as the wild yeast in the starter will act as the leavening agent.
Water Temperature Control:
The water used should be warm, but not too hot, to avoid killing the starter. Aim for a temperature around 100°F.
Rising Time:
The rising times can vary based on the temperature of your kitchen. Warmer environments will speed up the rising process, while cooler ones will slow it down. A great place to proof your dough is in a oven that is turned off. Word of advice, place a note on the outside of the oven so that it does not accidentally get turned on while your dough is inside proofing!
Dimples:
Creating deep dimples in the dough helps to hold the gooey topping and gives the focaccia its characteristic texture.
Parchment paper:
Instead of spreading butter on your 9×13 dish, line it with parchment paper to make certain it will come out clean. It also makes the clean up significantly easier!
Commercial Yeast:
There are many cinnamon roll focaccia recipes out there for using commercial yeast. There is nothing wrong with commercial yeast, but this recipe uses a potato flake sourdough starter. If you simply don’t have time to wait, you can substitute with commercial yeast. Just keep in mind that it won’t have the health benefits of the fermented dough, and it will change the flavor and texture slightly. Your liquids will certainly need to be adjusted.
Variations and Serving Suggestions
- Nuts and Fruits: Add chopped nuts or dried fruits to the dough ingredients for extra texture and flavor.
- Spice Mix: Experiment with different spices in the goo, such as nutmeg or cardamom, for a unique twist.
- Serving Ideas: Serve the focaccia warm with a cup of coffee for breakfast or brunch, or enjoy it as a sweet afternoon snack.
Substitutions:
- Bread flour: Alternatively you can use all purpose flour for this recipe, the texture will vary slightly, but not enough to make a huge difference!
- Brown Sugar and white sugar: For a healthier option try using maple syrup instead of sugar in this recipe. You won’t need to sub it 1:1. Use less maple syrup and adjust the dry ingredients accordingly if too wet. I have not done this yet, but I plan to give it a go soon!
Frequently Asked Questions
What is Potato Flake Sourdough?
If this is your first time hearing about potato flake sourdough, you are in for a treat! Potato flake sourdough uses water, sugar and potato flakes as part of the sourdough starter, which feeds wild yeasts and bacteria to help the dough rise. This type of starter can be easier to maintain than traditional flour-based starters and adds a unique flavor to sourdough recipes. It has a less sour taste and although it can be used for many different savory recipes, it is perfect for sweet breads because of it’s naturally sweeter flavor.
How Do I Know When the Dough Has Risen Enough?
During the first rise, the dough should double in size or close to double. Sometimes this can be hard to determine in a bowl. I have two tips for this. The first is to take a before rise photo to be able to more easily compare. My second tip is to use a straight wall vessel to rise the dough in so you can see exactly where the dough starter and where it should be when it doubled in size.
The second rise (final rise) should also result in the dough doubling in size and filling the baking dish. If you’re unsure, gently poke the dough with your finger. If the indentation slowly fills back in, the dough is ready.
What If I Don’t Have a Stand Mixer?
You can mix the dough by hand if you don’t have a stand mixer with a dough hook attachment. It will take a bit more elbow grease, but it’s entirely doable. Just mix the ingredients in a large bowl until no dry spots remain, then knead the dough in the bowl until you can form it into a shaggy ball.
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Making potato flake sourdough cinnamon roll focaccia is a rewarding experience that combines the comforting flavors of sourdough cinnamon rolls with the unique texture of sourdough bread. This recipe is perfect for anyone looking to try something new in the kitchen and impress their family and friends with a delicious homemade treat. Happy baking!
Feel free to reach out with any questions by commenting below or joining my potato flake sourdough facebook group!
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Potato Flake Sourdough Cinnamon Roll Focaccia
Equipment
- Stand mixer with a dough hook attachment
- Large bowl if you don’t have a stand mixer
- 9×13 pan
- Dough scraper
Ingredients
Bread:
- 1/2 cup active potato flake starter
- 3 cups bread flour
- 2 T sugar
- 1 cup warm water not too warm or it can kill your starter
- 2 T coconut oil or melted butter
- 1/2 T salt
- 1 teaspoon cinnamon
Goo Topping:
- ½ cup sugar
- ½ cup dark brown sugar
- 1 ½ T cinnamon
- 8 T salted butter
- Additional 2 T melted butter for brushing pan
Icing:
- 2 ounces cream cheese softened
- 3 tablespoons salted butter softened
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Making the dough
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm water and granulated sugar. Add the bread flour, cinnamon, active potato flake sourdough discard, oil or butter, and salt. Mix on low speed until combined and no dry spots remain. The dough will be very shaggy and wet.
- Transfer the dough to a large bowl that has been lightly oiled with coconut oil or butter. Cover it with plastic wrap and let it rise in a warm place for 8-10 hours, or until it has doubled in size. The dough rise time can vary depending on the temperature of your kitchen.
- The next morning, or once the dough has risen, brush a 13×9-inch baking dish with 2 tablespoons of melted butter and set it aside.
- Use a bench scraper to scrape around the sides of the bowl, deflating the dough. Transfer the dough to the center of the prepared 13×9-inch pan. Press with your fingers into the dough to stretch it until it about fills the pan.
- Cover with plastic wrap and let it rise again for 5-8 hours, or until doubled in size and the dough fills the pan.
- Near the end of the rise, preheat your oven to 450°F.
- Melt the butter in a small saucepan over low heat. Remove from heat and stir in the brown sugar and cinnamon until well combined. You could easily cut the “goo” ingredients in half if you have less of a sweet tooth or prefer to for health reasons, it will still be delicious!
- Drizzle the butter, cinnamon, sugar, and brown sugar mixture evenly over the top of the dough.
- Oil your hands with coconut oil and press deep dimples all over the dough. It will look a bit messy, but that’s okay!
- Bake the focaccia for 25-30 minutes, or until it is golden brown and crusty.
- Let the focaccia cool for 10 minutes in the pan, then transfer it to a cooling rack to cool fully.
Making the Icing
- In a small bowl, combine the softened cream cheese, confectioners’ sugar, milk, and vanilla extract. Whisk until smooth and combined. If you prefer a thinner frosting, add more milk as needed.
- Drizzle the icing over the cooled focaccia, slice, and serve!
Storing and Reheating
- Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week.
- To reheat, place a slice in the microwave for about 15-20 seconds, or warm it in a low oven until heated through.
Is the 2T of coconut oil suppose to go in the dough mixture?
yes
Double checking: do you really bake this at 450 and not 350?
yes, but feel free to reduce the temp if it makes your nervous.