No Knead Cinnamon Roll Focaccia
Where lazy baking meets gooey golden goodness. Meet No Knead Cinnamon Roll Focaccia!
Ingredients
Method
Focaccia:
- 4 cups Pams plain flour
- 2 tsp fine table salt
- 2 ¼ tsp Edmond’s instant active yeast
- 2 cups lukewarm water
- ½ cup Pams soft brown sugar
- 1 Tbsp Mrs Rodgers ground cinnamon
- 100g Pams salted butter, melted
Icing:
- 250g Meadow Fresh traditional cream cheese, softened
- ¼ cup Pams soft brown sugar
- 1 tsp vanilla extract (optional)
- ¼ cup milk
- Add flour to a large bowl along with the salt and yeast. Mix together, then make a well in the middle. Pour water into the well. Mix together, until combined and no dry spots of flour remain. Drizzle about 2 tbsp of the melted butter over the dough, then cover the bowl tightly with cling film. Place in a warm place to rise for about 3 hours. It should triple in size and be very bubbly.
- Line a large baking dish with baking paper. Drizzle another 2 Tbsp of melted butter over the paper, then tip the dough out on top. Using your fingertips, press the dough out into an even layer. Cover with a damp tea towel and set aside to rise for another 30-40 minutes, or until puffy and risen. Meanwhile, preheat your oven to 200°C bake.
- Combine the remaining melted butter with the brown sugar, cinnamon and a large pinch of salt. Once the dough has risen for the second time, drizzle the cinnamon mixture over the top. Use your finger tips to dimple the dough all over.
- Bake on the middle oven rack for 25-30 minutes, until very golden and caramelised.
- For the icing, whisk the cream cheese, brown sugar and vanilla together in a medium bowl, until smooth. Add the milk and whisk again, until smooth.
- Spread the icing over the focaccia while it is still warm just before serving.