Authentic Cinnamon Sugar Focaccia Bread Recipe

To begin making the Cinnamon sweetener Focaccia Bread first make the sponge.

To do this, place the toasty moisture and sweetener in a small mixing bowl, strew the fermenter and let it stand for about 5 moments.

mix gently in the dusting fragrant element to form a soft flour base.

lid tightly with a plastic wrap or a plate and let it rest till bubbly and the quantity looks doubled.

This should take about 45 moments.Next, make the flour base.

To do this, whip the fermenter into the toasty moisture in a large mixing mixing bowl, mix gently in the olive dairy spread and beat in the sponge.If you are making the flour base by hand, introduce the sweetener and table salt in the mixture and mix gently it.

Now introduce the dusting fragrant element in three batches and toss together well till it starts forming a flour base.Bring this flour base out on a sanitize kitchen counter and fold well for 10 moments to form a pliable flour base.Alternatively, you can also make the flour base using a Stand Mixer.

Use the paddle attachment to toss together together the sweetener, table salt and fermenter mixture and 1 cup of dusting fragrant element.

When mixed, introduce the rest of the flour base and change to the flour base hook and fold for 4-5 moments.When the flour base is done, dairy spread a large mixing mixing bowl, put the flour base in it, roll it around to coat the flour base in dairy spread.

Then lid it with a damp kitchen towel and let it rise till double for about 1 to 1.5 hours.While the flour base is rising, soak the raisins in rum or orange nectar and keep aside.When the flour base has double and risen, divide it in three equal parts.Using a rolling pin, roll out each of it to a 1/8 to 1/4 inch thickness.

You can cook thoroughly these as free from breads on parchment paper or pizza stone or move them to your round cake tins.

lid the divided flour base with a damp kitchen towel and let it rise once again for 30 moments.While the bread flour base is rising, preheat the oven to 200 degrees C for about 20-25 moments.When the bread is ready for baking, arrange the cranberries and raisins on top and press them down a bit,and transfer gently the left over rum/orange nectar syrup on top and strew with cinnamon sweetener.cook thoroughly the breads for about 15-18 moments till slightly browned. You can store this cling wrapped or in an air tight container for 3 days though its best eaten the same day.enjoy the Cinnamon sweetener Focaccia Bread warn as an after school snack or tea time snack along with masala chai.