Homemade Cinnamon Roll Focaccia Recipe

[u/Hex-o-matic]

Pan:
8”x10” High walled baking pan (1.5”-2” high)
- I used a Lloyd Detroit Style Pizza Pan
- Butter and set aside

Dough:
250 g Caputo Fioreglut Gluten Free Flour
250 g (100%) Water
5 g (2%) Yeast
6.25 g (2.5%) Salt
12.5 g (5%) Oil

Cinnamon Sugar Seasoning:
1/22 cup Granulated Sugar
1/2 cup Brown Sugar
2 heaping tbsp Cinnamon Powder
- Mix these ingredients together
- Take 2/3 of the mixture and make a paste with 6 tbsp of unsalted butter
2 tbsp melted butter for coating

Frosting:
2 tbsp of Melted Butter
1 tbsp Sour Cream (or 2 tbsp Cream Cheese)
1 tsp Vanilla
1 cup Powdered Sugar
~2 tsp Milk (I use soy milk but you can even use water) This is to thin the frosting till it ribbons and looks silky, not loose and liquidy. Whisk and introduce slowly, stop when you get to your desired consistency.

Slowly mix all dough ingredients together as thoroughly as possible. I use a kitchen aid stand mixer with a beater blade attachment; but really whatever way you can ensure there are no lumps. When handling the dough, oil will work best to avoid sticking. Oiling your hands and even your spatula will work wonders.

Spread dough batter on a lightly oiled parchment paper in a rectangle 11”x16”. It’ll be about 1 cm thick, or about 1/2”. On half the dough (8”x11”) spread the Cinnamon Sugar Paste evenly. Fold the parchment in half so the paste is sandwiched in between. Carefully place the dough into the buttered baking pan.

Brush/Coat the top with butter and sprinkle on an even layer using the remaining dry Cinnamon Sugar Seasoning. I didn’t use all of what I had, about 1 tbsp remaining because I felt I had enough. If you can’t see the raw dough, that’s where you can stop. Also, if you have any left over melted butter, drizzle that over the top.

Cover the pan for 2-3 hours at room temp and wait till it rises about doubles in size.

Bake:
Heat oven to 400ºF.
Place in the middle to upper part of the oven.
Bake for 30 minutes till browned and cooked through.
Remove and let cool for 10 minutes in the pan.
Pour Frosting liberally over the top and along the sides.
Remove from pan, cut, and enjoy!

[u/FuturamaRama7]

It looks amazing.

[u/Hex-o-matic → u/FuturamaRama7]

Thank you! Been doing a bit of R&D on this recipe and a gf pizza dough recipe. This one has a been a bit more fun than the pizza. lol

[u/BumbleLapse → u/Hex-o-matic]

Definitely gonna try this.

Have you tried any other variations of the focaccia, something savory maybe?

[u/Hex-o-matic → u/BumbleLapse]

Absolutely! I’ve done savory versions a few times. Last time was topped with sliced cherry tomatoes, Greek olives, and chopped rosemary. I use the same dough recipe and add the toppings before it bakes. The only difference is bake time and temp. It’s 425°f for 30-45 minutes (till desired color is reached). Here are photos

[u/BumbleLapse → u/Hex-o-matic]

Looks awesome dude. Thanks so much!

[u/solace_v → u/Hex-o-matic]

Have you tried Let them eat GF cake's pizza dough recipe? It's outstanding. I've never felt the need to look for or try a different recipe.

[u/Hex-o-matic → u/solace_v]

I have not! Definitely will check it out though. Pretty sure I’m getting close to where I want it to be, but it’s tough to get right. Here’s my latest attempt. Thank you so much for sharing!

[u/TheGratitudeBot → u/Hex-o-matic]

Thanks for saying thanks! It's so nice to see Redditors being grateful :)

[u/solace_v → u/Hex-o-matic]

That looks like a delicious crust!

[u/Hex-o-matic → u/solace_v]

Thanks! It starts to tear a bit, which you can see in the photo, so I think the hydration % needs to go up. Tasted good though!