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12” Skillet Cinnamon Sugar Pull-Apart Focaccia | Chef Joe Sasto

12” Skillet Cinnamon Sugar Pull-Apart Focaccia

12” Skillet Cinnamon Sugar Pull-Apart Focaccia

40 mins prepServes 8

🚨 WARNING ⚠️ do NOT eat this directly out of the oven. It is hot like molten lava sugar 🤯 I know what you’re making this weekend…save this recipe for later 😉

8 servings

What you need

bread flour

4 cup bread flour

instant yeast

2 tsp instant yeast

kosher salt

2 tsp kosher salt

sugar

1 tbsp sugar

warm water

1 ¾ cup warm water

olive oil

¼ cup olive oil

sugar

1 cup sugar

cinnamon

2 tbsp cinnamon

unsalted butter

6 oz unsalted butter

butter

3 tbsp butter

olive oil

1 tbsp olive oil

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Instructions

1. Mix flour, yeast, salt, sugar, water, and olive oil until a sticky dough forms. Cover and rest 15 minutes.
2. Perform 3 stretch-and-folds, 15 minutes apart. Cover and rise until doubled, about 2 hours.
3. Mix cinnamon and sugar in a bowl. Melt butter in a separate bowl. Butter and oil a 12” skillet.
4. Divide dough into 24 to 30 pieces. Dunk each piece in butter, coat in cinnamon sugar, and place in the skillet. Pour remaining butter and cinnamon sugar over the top.
5. Cover and proof until puffy, 45 to 60 minutes.
6. Bake at 350°F for 35 to 40 minutes until golden brown.

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