Cinnamon Roll Focaccia

In the morning, feed your starter.

In the afternoon when your starter has doubled and is bubbly, assemble your dough.

In a large mixing bowl whisk together your starter, water, olive oil and honey until the starter is fully dissolved turns into a milky liquid. It’s okay if the olive oil is top.

Add in your flour and salt to the bowl and mix until there are no dry bits of flour and a shaggy dough forms.

Cover and let rest for one hour.

After resting, do your first stretch and fold by pulling one side of the dough up and towards the middle, rotating the bowl each time until a semi smooth ball forms. Cover and rest for 30 minutes.

Perform 1 – 3 more stretch and folds every half hour to one hour apart. When you are done, cover the bowl with a damp tea towel or bowl cover and leave on the counter overnight to bulk ferment. About 12 hours.

The next morning, drizzle one tablespoon of olive oil into the bottom of your baking dish and turn your dough over directly into the pan. Take one side of the dough and fold it up and towards the middle, repeating on the opposite side so the dough touches in the middle. Flip it over so the dough is seam side down and everything is lightly coated in olive oil.

Cover and let rest for 1 – 2 hours until the dough is puffy.

While the dough is doubling, make your cinnamon roll toppings.

First, melt butter, brown sugar and cinnamon in a small sauce pan until the the sugar and butter are fully incorporated. Let it cool.

Second, in another sauce pan over low heat, melt down the cream cheese, cream, and maple syrup. Use an immersion blender to make sure all of the ingredients are fully combined.

Preheat your oven to 425.

When your dough has doubled and is puffy, spoon your brown sugar mixture all over the surface. Use your fingertips to dimple the dough and press the brown sugar inside for more flavor. Spoon whatever is left of the mixture over the top.

Bake at 425 for 25 – 27 minutes until the dough is brown and crispy on top.

Let the bread cool slightly and then pour the cream cheese directly over the warm focaccia. Let sit and cool slightly before slicing and serving!