For the focaccia: In a large bowl, mix all ingredients together thoroughly. Cover and let sit for 30 minutes.

After 30 minutes, perform 8-10 stretch and folds. Repeat stretch and folds every 30 minutes until you complete 4 sets. Let sit covered for about 2 hours, until dough has risen and no longer sticks to the sides of your bowl.

Oil a cast iron skillet and gently place in your dough. Mix together and drizzle on the below mixture, then use your finger tips to dimple the dough. Reserve a bit of this mixture to pour on after it bakes.

Bake for at 400° for 10 minutes, then turn the heat down to 350° and tent a piece of tin foil over the focaccia. Bake for another 15 minutes. It’s important to turn the heat down and cover the pan so the sugar doesn’t burn.

Once it’s been removed from the oven, drizzle on the remaining cinnamon sugar mixture, and let it cool for a while. Then top with a sugar glaze.

Adjust the sugar / heavy cream to get your desired consistency.

For the French toast, beat together 4 eggs with a splash of vanilla extract, 2 tablespoons of heavy cream, and a dash of cinnamon.

Drop pieces of focaccia in the egg mixture, and let them sit in the eggs for a minute on each side so it can really soak in. Then fry them in a skillet with a pad of butter.

I added some sliced strawberries and bananas, maple syrup, and more of the sugar glaze.