When focaccia meets cinnamon roll, good things happen. In this union, focaccia dough gets folded and dimpled with a cinnamon-brown sugar-butter mixture and baked until bubbly and golden all around. Cinnamon rolls without all the fuss? Yes. You. Can 🎉

In sum, this is this overnight focaccia recipe folded with a cinnamon-sugar-butter layer inspired by @_lacebakes

Notes:

• As always, for best results, use a digital scale to measure the flour and water.
• Flour: If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water — reference the video for how the texture of the bread should look; then add water as needed.
• Salt: The rule of thumb with bread dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, that is 10 to 15 grams. If you are sensitive to salt, use 1o grams. If you are not, use 12 to 15 grams salt. I use Diamond Crystal kosher salt. 
• Yeast: I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. 
• The Pan: I love this  9×13-inch USA pan for focaccia. 
• Adapting the recipe for sourdough: Make this sourdough focaccia through step 5, then proceed with the recipe here, picking up at step 5, letting the dough proof for 1.5 hours in the pan before proceeding with the recipe. 

Timing:

• Plan ahead: Ideally, the mixed dough spends a day or two in the fridge — this creates an especially bubbly-textured focaccia. Once the dough is removed from the fridge, you can take one of two paths: 
  • Make the recipe through step 8, but return the pan to the fridge for another day. Here’s a rough schedule of what that would look like:
    • Wednesday or Thursday: Mix dough, stick it in the fridge.
    • Friday: When you have time, remove the dough, let it proof for 1.5 hours in the pan, layer it and shape as directed, then return it to the fridge (covered).
    • Saturday: Remove the pan from the fridge 1 hour before you want to bake it. 
  • Let the dough rest for 1.5 hours, then proceed with the recipe. With this method, you’ll be baking the focaccia roughly 4 hours after you remove the dough from the fridge. So, if you wanted to serve this for a 10 or 11 am brunch, you would want to remove the dough from the fridge around 6 or 7 am. 
• If you are short on time and want to make this start to finish in one day: Use lukewarm water and let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe as written.