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Sprouted Cinnamon Roll Focaccia

Name: Sprouted Cinnamon Roll Focaccia
Prep time: 15 min
Cook time: 20 min
Ingredients: 450g 3 ¾ cups Sprouted Sifted Red Fife Flour; 8g 2¼ tsp instant yeast; 1½ tsp sea salt; 350g 1½ cups warm water; 2 tbsp melted butter; ⅓ cup dark brown sugar; 2 tbsp melted butter; 1 tbsp cinnamon; ⅔ cup icing sugar; 1½ tbsp milk or milk alternative; ½ tsp vanilla; pinch of salt

Indulgent and irresistible, with cinnamon sugar goodness in every bite!

Soft, fluffy, and just the right amount of over-the-top, this Sprouted Cinnamon Roll Focaccia is what happens when two beloved bakes collide. Starting with a simple sprouted focaccia base, it’s topped with buttery cinnamon sugar goodness and finished out of the oven with a sweet donut-like glaze that melts into every dimple. Perfect for a cozy brunch, dessert to share, or with an afternoon coffee. Seriously, you don’t want to miss this one. Tear off a piece warm, you’ll thank us later!

ingredient tips & substitutes

Butter: These can also be made with plant based butter
Flour: this can also be made with sprouted sifted wheat flour
Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch
Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased

tips for making sprouted focaccia

The kneading times are a general guideline, pay attention to the consistency of your dough. Kneading is finished when the dough looks smooth and pulls away from the bowl.
Rising time can vary depending on the temperature, the yeast you use etc. To tell when your dough is ready, give it a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.

can i make this recipe without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for at least 10 – 15 minutes, until it is soft and smooth.

To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time.

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