Quick Rise Cinnamon Sugar Focaccia

INGREDIENTS:

For the Dough:

3/4 cup water

1/4 cup extra light tasting virgin olive, divided *

2 1/4 cups all-purpose flour

3 tbsp. sugar

3/4 tsp. salt

1 package (2 1/4 tsp.) rapid rise yeast

For the Topping:

2 tbsp. butter, melted

1 tbsp. sugar in the raw

1 tsp. ground cinnamon

INSTRUCTIONS:

Warm water and 3 tablespoons of oil in the microwave until it's between 105 - 115 degrees F. Place all of the dry dough ingredients in the bowl of stand mixer that is equipped with a hook attachment. Start on low speed, slowly add the liquid. Gradually increase to medium high. Dough should pull cleanly away from the side of the bowl and ball up around the hook. There should be a thin ring of batter about 2-inches wide at the bottom of the bowl as it mixes. The dough should be slightly tacky to the touch. If the ring is large or the dough seems sticky and wet, add flour, one tablespoon at a time. If the dough is firm and dry, add one teaspoon of warm water at a time until the right consistency is achieved. Continue to mix on medium high for 5 minutes.

While the dough kneads, turn oven on to lowest temperature (mine is at 170 degrees F.) Shut off heat when it reaches 120 degrees F. Keep door closed. Allow the oven to cool slightly while you move onto the next step.

Grease the bottom of a medium sheet pan (10 1/4" x 15 1/4") with a generous tablespoon of oil. Don't skimp on the oil as it helps crisp and brown the crust. Transfer the mixed dough onto lightly greased work surface. With lightly greased hands, press and shape into a rectangle, smaller than the size of the baking sheet. Lift and transfer dough to the baking sheet, reshaping as best as you can to fit the pan. If the dough does not completely cover the surface of the baking sheet, it is fine. Cover with a greased plastic wrap. Place in the warm oven (should be off) for 30 minutes or until doubled in size.

Remove sheet pan with dough from oven. Preheat oven to 400 degrees F.

Melt butter on the stovetop or microwave. Mix in cinnamon. Brush onto dough. Using fingertips, poke the surface almost to the bottom of the pan to create dimples throughout. This is what gives focaccia its distinctive look. Sprinkle with sugar. Allow dough to rest, uncovered, for another 5 minutes. Bake about 12-14 or until golden brown. Cool slightly before serving.

Best eaten same day. Makes 12 servings.

* If you don't have extra light tasting olive oil, use a combination of half extra virgin olive and half corn or vegetable oil. Using only extra virgin olive oil would make the focaccia too pronounced in olive oil taste and would overpower the taste of cinnamon.

Recipe Notes:

1. If using a smaller size sheet pan, adjust cooking time accordingly as it may increase the baking time.

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