Ingredients
Equipment
Method
- In a large bowl, combine the sourdough starter, bread flour, water, olive oil, honey, and salt. Mix until a sticky dough forms. Knead the dough for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
- Preheat your oven to 425°F (220°C). Grease a 9x13 inch baking dish with olive oil. Transfer the risen dough to the dish and press it out to fill the pan evenly. Let it rest for 15 minutes.
- Mix the brown sugar and cinnamon in a small bowl. Drizzle the melted butter over the dough, then sprinkle the cinnamon-sugar mixture evenly across the top. Use your fingers to press the mixture into the dough.
- Bake the focaccia for 20-25 minutes, or until the top is golden brown and the edges are crispy. While the bread bakes, prepare the glaze by mixing powdered sugar with milk until smooth.
- Remove the focaccia from the oven and let it cool slightly. Drizzle the glaze over the warm bread. Slice and serve warm or at room temperature.
Notes
Chef's Tips:
• For a richer flavor, let the dough rise overnight in the refrigerator.
• Avoid over-kneading the dough to maintain a light texture.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Food Safety:
• Ensure the sourdough starter is active and not past its prime to avoid spoilage.
• Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.