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Equipment

  • 9×9inch metal pan

Ingredients
  

  • Starter:
  • 1 cup + 2 tablespoons bread flour (150gr)
  • 1/2 cup + 2 tablespoons water (150gr)
  • 1/2 tsp yeast (1.5-2gr)
  • 1 tsp honey or sugar
  • The day after:
  • 1 1/3 cup + 2 tbsp bread flour (200gr)
  • 4 oz +1 tbsp 1/2 cup + 1 tbsp ice cold water (130gr)
  • 1 heaping teaspoon salt (9gr)
  • 1 tbsp cold butter salted, cut into very small small pieces or shredded (15gr)
  • Cinnamon mixture:
  • 1/3 heaping cup + 3 tbsp brown sugar (130 gr)
  • 1 1/2 heaping tsp cinnamon
  • Mix all the ingredients well and set aside. Half of the mixture will be used on the Focaccia dough. And the remaining goes on top.
  • Icing:
  • 2 tbsp salted butter melted (30gr)
  • 1 heaping cup powdered sugar (125gr)
  • 1 tsp vanilla (10gr)
  • 1/4 cinnamon
  • 3-4 tbsp milk
  • Coating:
  • 2 tbsp salted butter melted in a medium size bowl.

Instructions
 

  • Make starter simply by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
  • After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour and the ice cold water and salt. Finally, add the extra virgin oil, no kneading required.
  • Cover and let rest for 30 minutes.
  • Then do 1 round of stretch and folds, and add half of the cinnamon sugar mixture so it's incorporated and the pieces of butter : sprinkle some cinnamon sugar mixture and some butter pieces, then grab the dough stretching it out and then fold towards the center. Sprinkle some more cinnamon sugar, then fold.
  • Flip seamside down and shape into a ball.
  • The dough will be very wet and sticky.
  • Place in the fridge overnight.
  • The day after, take dough out of the fridge and leave at room temp for 2.5-3 hours.
  • Slighlty grease metal pan with some olive oil making sure to get the sides too. Then layer with parchment paper and sprinkle some of the cimmanon sugar mixture (keep half for the top when dimpling).
  • Melt 2 tbsp of salted butter in a medium size ball (not too big). You will need it for coating the dough bites.
  • Divide dough into 25 pieces and roughly shape each of them into a ball. Grease them with the melted butter (I dip them quickly in the melted butter) then place in the pan making rows of 5×5. If you have leftover melted butter, set it aside. You will use some to grease your fingers for dimpling and the rest goes on the Focaccia before baking.
  • Let the dough rest in the pan for about 1 hour (perform the poke test: gently but firmly poke the dough with your finger. If it springs back but it leaves a dent, it's ready. If it spring back right away without leaving a dent, it's underproofed and not ready yet. If it doesn't spring back at all, it's overproofed).
  • Preheat oven at 425°F.
  • Grease your fingertips, drizzle the leftover butterfly coating and sprinkle the rest of the cimmanon sugar among the 25 butes and dimple. Bake on bottom rack for about 8-10 minutes, then move on the middle rack and finish baking until golden crispy on top (about 5 minutes).
  • Make icing: Mix all the ingredients adding the milk slowly until desired consistency.
  • Take them out of the oven and and drizzle with icing while still warm.
  • Let set for until they have cooled enough to be eaten and serve.
  • Enjoy!