Cinnamon Sugar Focaccia Bread Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Lukewarm Water | 1/2 cup + 1 cup |
| Sugar | 1 tablespoon + 2 tablespoons |
| Active Dry Yeast | 1 teaspoon |
| All-Purpose Flour (Maida) | 3/4 cup + 3 cups |
| Extra Virgin Olive Oil | 1/4 cup |
| Sea Salt | 1 teaspoon |
| Cinnamon Sugar* | 1/2 cup |
| Raisins (soaked in rum or orange juice) | 1/2 cup |
| Dried Cranberries | 1/4 cup |
Note: To prepare cinnamon sugar, mix 1 cup of sugar with 2 teaspoons of cinnamon powder. Let it rest for a few minutes to allow the flavors to meld.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 52 g |
| Protein | 6 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 18 g |
Instructions
Step 1: Make the Sponge
- In a small bowl, combine 1/2 cup lukewarm water and 1 tablespoon of sugar. Sprinkle the yeast over the water and let it stand for 5 minutes until it becomes frothy.
- Stir in 3/4 cup of flour, creating a soft dough. Cover the bowl with plastic wrap or a plate, and let it rest in a warm spot until the sponge becomes bubbly and doubles in volume (about 45 minutes).
Step 2: Prepare the Dough
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In a large mixing bowl, combine the remaining cup of lukewarm water with the yeast mixture, stirring in olive oil to mix well.
-
Add the sponge to this mixture and mix thoroughly. If mixing by hand, add the 2 tablespoons of sugar and 1 teaspoon of salt, stirring well.
-
Gradually add the remaining 3 cups of flour in three batches, mixing well each time until a dough starts to form.
-
Transfer the dough to a clean, floured surface, and knead for approximately 10 minutes until the dough is smooth and pliable.
Tip: If using a stand mixer, attach the paddle to combine the sugar, salt, yeast, and 1 cup of flour. Add the sponge, mix well, and then switch to the dough hook for kneading for 4-5 minutes.
-
Once the dough is ready, grease a large mixing bowl with olive oil. Place the dough in the bowl, turning it to coat in oil. Cover with a damp kitchen towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Step 3: Prepare Raisins and Cranberries
- While the dough rises, soak the raisins in 2 tablespoons of rum or orange juice, allowing them to absorb the flavor for about 20-30 minutes.
- Set aside the soaked raisins along with the dried cranberries for later use.
Step 4: Shape the Focaccia
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Once the dough has risen, divide it into three equal portions.
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Roll out each portion on a floured surface to a thickness of about 1/8 to 1/4 inch.
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Place each rolled portion on a parchment-lined baking sheet, or alternatively, transfer them to round cake tins.
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Cover the shaped dough portions with a damp towel, and allow them to rise once more for 30 minutes.
Step 5: Bake the Focaccia
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Preheat your oven to 200°C (about 390°F) for 20-25 minutes.
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Arrange the soaked raisins and cranberries on top of each piece of dough, pressing them gently into the dough surface. Drizzle any leftover rum or orange juice from soaking the raisins over the top.
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Sprinkle each focaccia generously with the cinnamon sugar mixture.
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Bake the breads in the preheated oven for 15-18 minutes, or until they are golden brown and fragrant.
Step 6: Serve and Store
- Allow the focaccia to cool slightly, and serve warm as a delightful after-school snack or a teatime treat.
- This bread can be stored wrapped in cling film or in an airtight container for up to 3 days, although it is best enjoyed on the day it’s baked.
