Baking enthusiasts have been left speechless after stumbling upon a heavenly cinnamon bun focaccia fusion recipe.
The creative culinary brain behind this sweet sensation is none other than home baker Issy, recognised on TikTok as @issys_handmade.
In her viral video from previous months, Issy showcased the process of whipping up this luscious invention right in her kitchen.
With over 98,700 views, and the video amassing 6,280 likes and dozens of comments, it’s clear that her cinnamon bun focaccia has struck a chord with foodies online, with dazzled baking aficionados heralding the creation as “unbelievable”, reports the Daily Record.
In the reel of comments, Olivia shared her newfound craving: “I didn’t know I needed this until now.”
Mia was also entranced, exclaiming: “Spectacular gimme 14 of them right now,” and Sian joined the chorus saying: “This looks unbelievable.”
Adding to the plaudits, Emma enthused: “This looks incredible!!”
Brooke was equally astonished, praising: “You are kidding! This looks amazing!!”
If you’re eager to venture beyond typical focaccia boundaries and dive into some delectable sweetness, Issy’s trendsetting recipe is your perfect guide.
Embrace your inner baker and follow her steps for a truly mouth-watering result.
Detailed instructions – and the full recipe for the taking – are easily accessible here.
Firstly, make sure your active starter has risen to its peak level, which means it’s ready to use.
To make sure it is ready, Issy recommended using the float method by dropping a spoonful of the starter into water and seeing if it floats. If it does float, it’s ready to go.
Pour the 375g water and sugar into your bowl, then add your active starter, stirring until the liquid looks milky. Then add your four and combine, before leaving it to rest for 30 minutes.
After the dough has rested, add the salt and the 25g of lukewarm water and squeeze it in. Cover and leave the dough to rest for another 30 minutes.
Now the 4 sets of stretch and folds start, take one hand and stretch each side of the dough into the middle.
Leave 30 minutes rest in between each fold. During the last 30 minutes rest, prepare a 32cm x 25cm baking tin by lining it with greaseproof paper and olive oil.
Place the dough into the lined tin and gently stretch it. Cover with oiled cling film and place in the fridge overnight for 12 to 14 hours.
The next day, the dough should have risen and be ready for the final proof at room temperature for around four hours or when the dough is no longer cold to the touch.
While the dough is rising combine the melted butter, sugar and cinnamon, and preheat the oven to 200℃.
Pour the cinnamon sugar mixture over the dough and dimple until the top is bubbly and the cinnamon mixture is combined throughout. You can prepare the icing while the focaccia is baking.
Bake in the oven for 35 minutes. Remove from the oven let it cool a little and then drizzle over the icing mixture, remove from the tin and enjoy.
