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500 g bread flour

400 g water (room temperature)

75 g active sourdough starter (fed and bubbly)

8 g salt

30 g sugar

10 g vanilla extract

14 g butter (melted)

1-2 g ground cinnamon

28 g butter (melted)

85 g butter (melted)

5 g vanilla extract

150 g brown sugar (packed)

15-20 g ground cinnamon

180 g powdered sugar

45-60 g milk or cream

5 g vanilla extract

Pinch of salt

113 g unsalted butter (softened)

113 g full-fat cream cheese (cold)

425 g powdered sugar (sifted)

15 g buttermilk powder (optional)

2-4 g ground cinnamon (sifted)

5 g vanilla extract or paste

3 g fine sea salt

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1. In a large bowl, combine water, active sourdough starter, sugar, vanilla extract, and melted butter. Mix until combined. Add the flour, salt, and cinnamon, then mix until no dry flour remains. The dough will be sticky and shaggy.

2. Cover the bowl with a damp towel or plastic wrap and let rest for 1 hour at room temperature.

3. Perform one set of stretch and folds to build strength in the dough. Wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat 4-6 times total until you’ve worked around the entire dough ball.

4. Cover the bowl and let the dough proof at room temperature for approximately 12 hours, or until at least doubled in size and puffy.

5. Line a 9x13 inch baking pan with parchment paper. Pour 28g (2 tablespoons) of melted butter into the bottom of the pan and spread it around evenly.

6. Melt 85g butter and stir in 5g vanilla extract. Set aside in a bowl for dipping.

7. Mix brown sugar and cinnamon in a shallow bowl or plate.

8. Turn the dough out onto a lightly floured surface. Divide and shape into approximately 16-20 equal-sized balls.

9. Dip each ball into the vanilla butter, allowing excess to drip off, then roll generously in the cinnamon sugar mixture.

10. Place the coated dough balls in the prepared pan, spacing them slightly apart.

11. Pour any remaining vanilla butter over the arranged dough balls.

12. Cover and let rise for 2 hours at room temperature, or until puffy.

13. Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown on top.

14. Let cool in the pan for 10-15 minutes before glazing.

15. While the focaccia cools slightly, whisk together 180g powdered sugar, milk/cream, 5g vanilla extract, and a pinch of salt until smooth.

16. Cream 113g softened butter on medium-high speed for 2 minutes until pale and fluffy. Add 113g cold cream cheese and beat just until combined.

17. Mix in 1 tsp vanilla extract and ½ tsp fine sea salt. Sift together 425g powdered sugar, ½-¾ tsp ground cinnamon, and 1 tbsp buttermilk powder.

18. Add the sifted dry ingredients gradually on low speed until fully incorporated and smooth.

19. Generously spread the buttercream cheese frosting (or drizzle the glaze) over the warm focaccia.

20. Serve warm and pull apart to enjoy!

Gist

No sourdough Starter? Use Yeast Instead!

Don’t have sourdough starter? You can use instant yeast instead! Here’s what to do:Replace this:

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75g active sourdough starter

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With this:

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37g (about ¼ cup) all-purpose flour

37g (about 2½ tablespoons) water (room temp or warm 100-110°F)

7g (2¼ teaspoons) instant yeast

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What changes:

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If you are worried about wet dough? Start with decreasing the water to 360g (1.5 cups) in the recipe. Experienced bakers can stick with the 400g.

Mix the yeast right in with the flour and water at the beginning (same as you would with starter)

Bulk fermentation takes only 2-3 hours instead of 8-12 hours

Look for the dough to double in size and become puffy and jiggly

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