Cinnamon Roll Focaccia

No ratings yet

Cinnamon Roll Focaccia

This recipe will work with any 1:1 gluten free flour however, if you can have gluten-free wheat starch, use Caputo Fioreglut Gluten Free flour or Zero Pizza Pro Gluten Free flour you will get the best results by far. The bread in the picture was made with Cup4Cup. If you are using Caputo or Zero please read the recipe notes before beginning.

Prep Time10

Cook Time25

Proofing40

Total Time1 15

Course: Appetizer, Bread

Cuisine: American, gluten free, Italian

Keyword: Bread, focaccia bread

Servings:

Calories: 323kcal

Author: Alina Eisenhauer

Ingredients

600 grams 1:1 gluten-free flour blend See note if using Caputo flour
14 grams instant yeast
30 grams psyllium husk (or 12 g konjac) See note if using Caputo or Zero
18 grams salt
650 grams water See note if using Caputo flour.
45 grams honey
70 grams olive oil can cut back to 50g and up water by 50g for slightly lighter result
20 grams apple cider vinegar

Cinnamon Sugar Filling

150 grams light brown sugar or maple sugar
2 tbsp cinnamon
2 tbsp soft butter can sub plant based
Kosher or coarse sea salt for sprinkling if you like sweet and salty

Icing

150 g powdered sugar
60 g heavy cream can sub plant based
1 tsp vanilla

Instructions

Mix the cinnamon sugar filling ingredients together in a small bowl until it resembles wet sand and set aside.
Whisk your 1:1 flour in the bowl of your stand mixer (can be mixed by hand if desired).
Add the yeast, psyllium husk (or konjac) and salt; mix well to combine.
Add the water, honey, olive oil and apple cider vinegar to the dry ingredients.
Mix with the paddle attachment. Begin on low speed to combine, then increase to medium-high speed for five minutes until dough is cohesive. It should be sticky and a slightly soft dough.
Generously brush a metal 9x13-inch baking pan (use a slightly smaller pan if you want a thicker bread) with butter or oil. If your pan is older and/or not nonstick, you may also want to line the bottom with parchment paper to avoid sticking.
Deposit dough onto the prepared pan. Put some oil on your hands, and press the dough out evenly to fill the pan. make deep dimples all over the bread about the size of a dime and fill with the cinnamon sugar mixture.
Preheat the oven to 425 degrees.
Cover the pan loosely with plastic wrap, and set aside to proof until it has increased by at least 50 percent in size but not quite double.
Bake on a rack in the lower third of the oven, for 25-30 minutes or until golden browned on top. Cool in the pan for a few minutes, then remove from the pan to a rack to finish cooling.
Mix together the icing ingredients and drizzle or pour it over your bread. You can also slice the bread into strips and serve the icing on the side to dip in.
Like all gluten-free breads it is best to let it fully cook before slicing to avoid it becoming gummy. If you want to eat it warm, it's best to let it fully cool and then rewarm it.

Notes

**If using Caputo or Zero gluten free flour reduce the water by 20% - 30% (420 to 520 grams) and do not use any konjac or psyllium. I recommend starting with 420g and then add additional water if needed.

Nutrition