recipes

Cinnamon roll focaccia

I used the recipe from King Arthur Test Kitchen.

Attempt 1 notes

Worked well

• I let it rise quite a while and it was nice and fluffy
• Baking in the cast iron skillet with a parchment square worked great. It came right out

Didn’t work so well

• The sugar on the very top burned and the burned flavor was noticeacble. I should’ve tented tin foil over it or baked in the full sized oven not convection toaster oven.
• The olive oil flavor seemed to compete with the topping flavor. It tasted a little weird, so I think it’d be better with a more neutral olive oil