Here ya go !!! You’ll want to start this dough later in the evening so that it doesn’t overproof too much! My house is 72 degrees during the day and when I turn the heat off to go to sleep (usually around 10 pm!) it gets down to 68 degrees. I started my dough at 7:30 pm and the next morning put it together around 8:00 am and it was perfect! Dough Ingredients: • 500g bread flour • 350g warm water • 100g active sourdough starter • 10g salt • 25g honey • 30g olive oil Cinnamon sugar layer: • 60g soft butter • ¾ cup brown sugar • 1½ tbsp cinnamon Vanilla icing: • 1 cup powdered sugar • 1-2 tbsp milk or cream • ½ tsp vanilla bean paste How to make it: 1. Feed your sourdough starter around 1 pm a 1:1:1 ratio [1 part starter, 1 part flour, 1 part water] or a 1:2:2 ratio. Make sure you have at least 40g starter before feeding if you are doing a 1:1:1 ratio. — If you don’t have a sourdough starter, don’t worry! Sub out the 100g starter for 7g of active dry yeast. 2. Mix your dough around 6 or 7 pm + let rest 20-30 min. — To mix dough: add 350g warm water to a bowl. Then add in 100g Starter, 30g olive oil and 25g honey. Mix together until bubbly. Then add in your bread flour and salt. Mix to combine until there are no dry flour pockets. It will be a shaggy dough. 3. Do 2 sets of stretch & folds (30 min apart). Only 4 stretch and folds per round, you don’t want to over strengthen the gluten 4. Let the dough so it’s thing and bulk ferment overnight on the counter (my house is 68 degrees at night). 5. when you wake up the dough should be big! Generously oil the pan with olive oil, making sure to get the sides too. Dump the dough it into a 9×13 pan, let it rest 15–20 min covered with Saran Wrap or a tea towel, loosely. During this time you can make your cinnamon sugar mixture. 6. After the rest, gently pull the dough out until it reaches the edge of the pan. Once it does, dollop small amounts of your cinnamon sugar butter mixture all over the dough (don’t spread). 7. Olive oil your fingers and dimple the dough deeply. You will see bubbles start to form, keep going! Do this until you are satisfied with the way the dough looks. 8. Final rise just let the dough sit for 20–30 min covered loosely, the same way as before. Pre-heat your oven to 425 during this time. 9. Bake at 425°F for roughly 28-30 min depending on your oven! Watch it to make sure it doesn’t burn. 10. Once it’s done, let it cool to warm (about 15-20 minutes), drizzle the icing on top, slice into 2 inch sections & enjoy. #cinnamonrollfocaccia - @jennajaee