Glazed Gluten-Free Cinnamon Roll Focaccia — Gooey Cinnamon Swirls

• ¾ cup (180 g) water
• ¾ cup (184 g) milk or dairy‑free milk
• 1 package (2¼ tsp / 7 g) active dry yeast
• 2½ cups (320 g) gluten‑free all‑purpose flour (Cup4Cup recommended)
• 1 tablespoon (13 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 6 tablespoons (69 g) olive oil, divided

Cinnamon Topping

• ⅓ cup (71 g) packed light brown sugar
• 2 tablespoons (36 g) olive oil, divided
• 2 tablespoons (28 g) softened butter
• 1 tablespoon ground cinnamon

Glaze

• 1 cup (120 g) powdered sugar
• 2 tablespoons (30 g) milk
• ½ teaspoon vanilla extract

• Combine the water and milk in a microwave‑safe measuring cup and warm until lukewarm (about 110ºF). Sprinkle the yeast on top, stir, and let sit for 5 minutes until foamy.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl), whisk together the gluten‑free flour, granulated sugar, baking powder, and kosher salt on low speed until combined.
• Add the milk‑yeast mixture and 3 tablespoons of olive oil. Mix on low for 1 minute, then increase to medium‑high and beat for 5 minutes. The batter should be thick but still pourable.
• Generously coat the bottom and sides of a 10″ cast iron skillet or 9″ cake pan with 2 tablespoons of olive oil. Pour the batter into the prepared pan and smooth it evenly with a greased spatula or oiled fingers.
• Drizzle 1 tablespoon olive oil over the top and gently smooth with your fingers. Leave the pan uncovered and let the dough rest for 30 minutes while you preheat the oven to 350ºF.
• While the dough rises, make the cinnamon topping: in a small bowl, stir together the brown sugar, softened butter, cinnamon, and 1 tablespoon olive oil until a thick paste forms. Cover and set aside.
• Use your fingers to press deep dimples across the dough. Spoon or distribute the brown sugar paste into the dimples, then press once more so the topping sinks in. Drizzle the remaining tablespoon of olive oil evenly over the surface.
• Bake for 30 minutes, or until the top is golden brown and the internal temperature reaches about 210ºF. Cool in the pan for 10 minutes.
• Whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle over the warm focaccia and serve slices while still slightly warm.

Storing and Freezing

For best texture, enjoy the focaccia the day it’s made. If you need to prepare ahead, this bread freezes well. Allow it to cool completely (several hours) before wrapping.

Freeze the whole loaf (recommended) or individual slices for up to three months. Wrap tightly in plastic and then cover with foil, or place wrapped slices in a zip‑top bag. To reheat a slice, wrap in a paper towel and microwave for 15–20 seconds. To rewarm a whole loaf, thaw, place on a baking sheet, cover with foil, and heat at 350ºF for about 10 minutes until warmed through.

Calories: 395 kcal,
Carbohydrates: 55 g,
Protein: 5 g,
Fat: 19 g,
Sugar: 28 g