Cinnamon Doughnut Focaccia

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Soft, fluffy, and dusted with cinnamon sugar, this Cinnamon Doughnut Focaccia is everything you love about a freshly baked doughnut – just easier to make. Each golden square has that tender, melt-in-your-mouth texture, lightly sweet but perfectly balanced for afternoon tea. Serve it warm with a dollop of jam and a cup of coffee, and you’ll have the kind of simple luxury that turns an ordinary afternoon into something special.

Cinnamon Doughnut Focaccia

Cooking Time: 4 hours | Serves 6-8 people

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Ingredients:

  • 500 grams plain flour or bread flour
  • 450mLs warm tap water (not hot)
  • 2 teaspoons honey
  • 4-5 grams instant dried yeast
  • 1 tablespoons light olive oil or a neutral oil
  • 1 tablespoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 cups brown sugar
  • Extra light olive oil or a neutral oil of choice
  • 30-40 grams cinnamon sugar

    Method:

    1. Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
    2. Mix in flour, ground cinnamon, brown sugar and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
    3. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
    4. After 15 minutes, stretch and fold the dough.
    5. Cover and rest for another 15 minutes before you stretch and fold the dough again.
    6. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
    7. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper and drizzle a good glug of  light olive oil and sprinkle 2-3 tablespoons of cinnamon sugar into the tray.
    8. Tip the dough in the tray. Fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top.
    9. Cover and proof for another 1.5 hours at room temperature.
    10. Pre heat your oven at 215C fan forced.
    11. Drizzle dough with more oil and dimple the dough.
    12. Bake on the middle rack of the oven for approximately 20-30 minutes or until golden.
    13. Once focaccia is baked, sprinkle a generous amount of cinnamon sugar over the surface.
    14. Let focaccia cool for approximately 10 minutes and remove focaccia from the pan, slice in desired portions and serve warm.

    Tips/Substitutions:

      • Keep in and airtight container overnight or for 3-4 days in the fridge.
      • Re heat in the microwave before serving
      • Pairs amazing with some raspberry jam

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