What's better than enjoying warm, fluffy focaccia? A cinnamon roll focaccia - sweet, swirled, and absolutely irresistible. And believe it or not, it's gluten free! Thanks to Gluten Free Nomad's 1:1 All Purpose Baking Flour, the dream of indulging in a soft, golden cinnamon roll focaccia without the gluten is now a delicious reality. Who would've though gluten free could taste this good?
With Gluten Free Nomad's Flour, the sky's the limit!
Ingredients
WET
450g warm water (37°C)
25g extra virgin olive oil
25g apple cider vinegar
DRY
2 tsp yeast
1 tbsp sugar
BUTTER FOR PAN
1-2 tbsp butter
CINNAMON SUGAR TOPPING
200g butter (unsalted)
180g brown sugar
2 tbsp ground cinnamon
1/2 tsp vanilla extract
ICING DRIZZLE
1 cup icing sugar
1/2 tsp vanilla
milk (1 tbsp at a time)
Method
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Start by making the cinnamon sugar topping first. Add butter to a pan on the stove and melt slowly.
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Once starting to melt, add the brown sugar, cinnamon and vanilla extract. Mix until all ingredients have dissolved and set aside to cool.
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Add ingredients from wet (water, oil, vinegar) to dry (flour, yeast, sugar)
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Using a stand mixer / dough mixer, mix for 1 min, scrape the sides of the bowl and mix for another minute
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Line a sheet pan and pour melted butter over the pan (spread it all over)
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Turn out dough and stretch it over the pan
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Pour half the cinnamon sugar topping over the dough, then fold one side of dough over to meet the middle and then the other side over that (letter fold).
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Cover the dough with plastic and let it rise for approx. 45 minutes
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Preheat oven to 200°C
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Remove plastic cover and dimple bread
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Pour remaining cinnamon sugar topping over the dough
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Bake for 20mins and allow to cool for 5-10mins
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Make the icing and drizzle over the top
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Serve warm