Cinnamon Roll Sourdough Focaccia apple pie dunk it in good olive

dunk it in good olive oil

Using a blend of whole wheat and bread flour at 78% hydration

you take it home

airy crumb

Baked Friday

Cinnamon Roll Sourdough Focaccia apple pie dunk it in good oliveOur Cinnamon Roll Focaccia starts with the same naturally fermented base. Made with flour, water, salt, and extra virgin olive oil, the dough undergoes a long sourdough fermentation for deeper flavor, improved digestibility, and a soft, airy crumb. After bulk fermentation, we fold in our blend of cinnamon, butter, and sugar and allow it to rest overnight. The next day, its baked until golden and finished with a light glaze made from powdered sugar,