Mixing the Focaccia Dough

In a mixing bowl, whisk together the water and sourdough starter using a mixing spoon or dough whisk. Add in the honey and oil and stir again.

Add the flour and salt and mix until you have a shaggy, rough dough. Cover the bowl and let it rest for 30 minutes, then do a series of 8-10 stretch and folds. Repeat the 30 minutes rest followed by stretch and folds two more times.

Let the dough rise for 8-12 hours, or until the dough is jiggly. Over-proofed dough is fine for focaccia, just make sure it’s not so over-risen that it can’t rise again on the second proof.

Mixing the Cinnamon Sugar 

In a small bowl, melt the 1/2 cup of salted butter. Stir in the 3/4 cup of brown sugar and 2-3 tablespoons of cinnamon until you have a smooth mixture.

Baking the Focaccia

Drizzle a couple of tablespoons of olive oil into a 9×13 baking dish. Dump the focaccia dough into the dish and gently stretch it into the corners. Spoon about a third of the cinnamon sugar mixture on top, then grasp the corners and fold it over in half. 

Gently stretch the dough into the corners of the pan again. Cover the dish and allow it to rise until the dough is nearly doubled in height and has air bubbles forming. This should take about 1-2 hours, but may take more if your kitchen is cool.

Preheat the oven to 375°F and place a rack in the center. Drizzle the rest of the cinnamon sugar over the top (if it has solidified you can re-melt the mixture).

Press your fingers into the top of the dough repeatedly, creating dimples across the entire pan. Bake it for ??? minutes, or until the center of the dough is 180°F on an instant read thermometer.

Making the Glaze

While the focaccia bakes, mix together 1 cup powdered sugar, 1 teaspoon of vanilla, and 2 tablespoons of milk into a smooth frosting. If it is stiff, add another tablespoon of milk so that it can drizzle off the end of a spoon without being runny.

After the focaccia has finished baking, remove it from the oven and immediately drizzle the glaze over the top. Allow it to cool for at least 15 minutes (hot sugar burns easily), then cut it into pieces. It’s best served very warm, but can be reheated in the oven or microwave.