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5 from 2 votes
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Ingredients
  

  • Starter (poolish)
  • 1 cup + 2 tablespoons bread flour (150gr)
  • 1/2 cup + 2 tablespoons water(150gr)
  • 1/2 tsp yeast (1.5-2gr)
  • 1 tbsp honey or sugar
  • Dough:
  • 2 cups + 2 tbsp bread flour (300gr)
  • 1 full cup ice cold water (210gr)
  • 1 1/2 heaping teaspoon salt (12gr)
  • 3 tablespoons extra virgin olive oil (25gr) plus some more for the folds
  • Cinnamon mixture:
  • 4 tablespoons salted butter room temp*
  • 1/3 heaping cup + 2 tbsp brown sugar
  • 1 tsp cinnamon
  • CREAM CHEESE ICING:
  • 4 oz cream cheese room temp
  • 1/4 cup salted butter room temp
  • 1 cup powdered sugar
  • 1/2 tbsp vanilla
  • Splash of milk if it's too thick
  • Small Pinch of cinnamon optional

Instructions
 

  • The day before, 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 EVO oil NO KNEADING required.
  • Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia" to see how I do it, it's very simply, I promise). Do this until the dough starts to resist and gets tricky to keep doing stretches.
  • Flip seamside down and shape into a ball.
  • The dough will be very wet and sticky.
  • Place in the fridge overnight.
  • The day after, layer pan with parchment paper, then drizzle EVO oil abundantly.
  • Pour it onto the pan, gently stretch it oit with your hands until the dough starts to resist, and evenly distribute 2/3 of the sugar cinnamon mixture. Fold the dough on itself twice (lengthwise), rotate so it fits the pan properly. Grease the top of the dough with EVO oil and cover with plastic wrap. Let rest in a warm place for about 3 hours (it has to rise covering the entire surface of the pan).
  • Preheat oven at 425°F.
  • Grease your fingertips, drizzle some oil on top of the Focaccia dough, and dimple. Top with the rest of the cinnamon mixture in small dollops, and dimple again, making sure to push the dollops in the dough. Bake on bottom rack for about 10-12 minutes, then move on the middle rack and finish baking until golden crispy on top (about 5 minutes)
  • Take it out of the oven and place on a baking rack. After 12-15 minutes ad, the icing.
  • Enjoy!
  • CINNAMON MIXTURE:
  • Mix all the ingredients well and set aside. 2/3 of the mixture will be used on the inside of the Focaccia. And the remaining goes on top.
  • CREAM CHEESE MIXTURE
  • Mix cream cheese and butter with a fork until creamy. Add in the powdered sugar, vanilla and pinch of cinnamon (optional). Mix well. When the Focaccia is still warm spread it on and enjoy!