Cinnamon Roll Sourdough Focaccia
Cinnamon Roll Sourdough Focaccia
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Our Cinnamon Roll Focaccia starts with the same naturally fermented base. Made with flour, water, salt, and extra virgin olive oil, the dough undergoes a long sourdough fermentation for deeper flavor, improved digestibility, and a soft, airy crumb.
After bulk fermentation, we fold in our blend of cinnamon, butter, and sugar and allow it to rest overnight. The next day, it’s baked until golden and finished with a light glaze made from powdered sugar, oat milk, and vanilla.
The result: a cinnamon roll that meets artisanal sourdough focaccia — rich, complex, not overly sweet, and most important of all, good for your gut.
The entire loaf weighs around 1.1kg, so feel free to share the love or freeze the leftovers.
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Ingredients
Ingredients
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
