I made this recipe this morning and baked at noon, I’ve served it three times - at 3pm, 4:30, and 6:30. In each case I cut a piece and reheated in the toaster oven. Very happy with how the top and bottom crisped up. Icing was spread on after toasting, and I didn’t see any reason to ice the whole thing, although to serve for a larger group, I would. I don’t have many notes on the recipe as it works great. I found the pan I used, which is larger than called for, and resulted in a finished focaccia about 1 inch tall, to be just right. It would have been taller if I didn’t dimple it as much. I used Bob’s red mill bread flour. I put more cinnamon in the icing than was called for, and it’s a little brown, but worth it for the flavor. I think the first rise went a tad faster and 1 hour 15 minutes was enough, and the second rise a little slower, so about 1 hour 40 minutes. The Demerara sugar pretty much melted, so there wasn’t the crunch I was expecting. Didn’t matter though. This is an excellent recipe, as are the other Focaccia recipes from Lacey. I will make it again and substitute 20% of the flour with whole wheat, and I may cut back on some of the sugar. This is purely for health reasons. I may also consider adding some cooked apples or pears before doing the final “burrito fold” instead of some or all of the last 3T of the sugar mix. And I may toast up some pecan pieces and add them inside and/or on top. This is WAY WAY easier than traditional cinnamon rolls, and tastes about as good. Enjoy! Hope you win the contest. If this post is jumping the gun (date wise) I can delete and repost tomorrow.
