Some friends have been raving about KA's cinnamon roll focaccia, so I've been meaning to give it a go. It's such a shoo-in good idea: focaccia, a Peak Bread, plus the glory of brown sugar and cinnamon. Today was our annual potluck-in-our-machine-shed harvest party, which was the perfect excuse to Make It So.
Reader, this bread is absurd. Absolute perfection. You know how cinnamon rolls tend to dry out quickly and are really only best shortly out of the oven? This does not have that problem. You know how sometimes a cinnamon roll's bread is too dense (which is even worse dry)? This does not have that problem. You know how good the cinnamon filling is in a cinnamon roll? This has that in spades... on top of a bread that actually does it justice. Also by nature of the bread, this is like, at most, a third of the effort! Focaccia just needs time to chill out once the dough is strengthened, and it's easy to strengthen with intermittent folds. No rolling, no cutting, just a bunch of waiting followed by dimpling and crumbling a topping. This bread is so good.
it.
so.
good.
