#imjustagirl #work #country #cookwithme #fyp welcome to the station and your new second home 🥰🫶🏼 @Mia👍 - Sourdough cinnamon Roll Focaccia bread 🤌🏼🤍 -Dough ingredients- (I doubled the ingredients) • 1 cup active sourdough starter • 2 ½ cups bread flour • ¾ cup warm water • 2 tbsp olive oil • 1 tsp salt • 1 tsp honey -Filling/Topping ingredients- • ½ cup unsalted butter, melted • ½ cup brown sugar • 2 tsp ground cinnamon • 2 Tbs flour -Glaze ingredients- • 1 cup powdered sugar • 1 Tbs vanilla • 2 -3 Tbs milk -Step by step Instructions- Step 1- In a large bowl combine starter, warm water, olive oil, and honey; stir until dissolved. Step 2- Add bread flour and salt, mix until a shaggy dough forms, then knead gently for 5‑7 minutes until smooth. Don’t over‑mix; keep the dough slightly tacky for airy crumb. Over‑mixing the dough, which can make it tough. Step 3- Cover the bowl and let the dough bulk ferment for 2‑3 hours, folding it every hour. ( I did stretch and folded twice over 2 hours then put in fridge overnight about 8 hrs to slow ferment to bring out rich sourdough flavor, ( 8-10 hrs in fridge. Letting the dough rise too long; it may over‑proof and collapse) took it out in morning to set a hour to bring to room temperature before adding topping mix) Step 4- Pre‑heat the oven to 425°F (220°C) with a cast-iron pot with lid inside; this creates a crunchy base. meanwhile, flatten the dough onto a parchment‑lined sheet, sprinkle with butter, cinnamon‑sugar mixture folded over sprinkle more on top and poke in with fingers. Step 5- Let the dough rest 15 minutes after shaping to relax gluten. Step 6- Bake for 20 with lid on this steams it to help develop a better crust and 5-10 minutes with lid off until golden brown and the edges are crisp Strep 7- set on counter drizzle glaze ontop of it warm. - @kaddy1111