Sweet Cinnamon Focaccia

Day 1

1. 1
   Direct mixCombine flours, water, levain and caster sugar. Mix until fully hydrated — no dry flour remaining. Add salt and incorporate well. Add olive oil, then butter in small pieces. Cover and rest 30 min at 24–26°C.
2. 2
   Stretch & foldPerform 1 full set of 4 cardinal folds. Cover and rest 30 min.
3. 3
   Coil fold #1Perform a coil fold. Cover and rest 30 min.
4. 4
   Coil fold #2 + laminationPerform coil fold #2. Rest 15 min, then stretch dough into a thin rectangle (3–4mm) on a lightly oiled surface. Spread ⅔ of the filling (butter, brown sugar and cinnamon worked into a smooth paste) over the entire surface. Fold in thirds, spread the remaining ⅓ on the outer surface, then roll tightly from the short side. Seal seams well.
5. 5
   Final bulkReturn the roll to an oiled bowl. Complete bulk at 24–26°C for 30–45 min until 40–50% rise with visible bubbles. Total bulk: ~2h–2h30.
6. 6
   Cold proofGenerously oil a 23×33cm pan. Transfer the roll without deflating — do not spread yet. Cover tightly with cling film. Refrigerate at 4–6°C for 12–14h.

Day 2

1. 7
   Final proof in panRemove from the fridge. Leave at 24–26°C until the dough spreads naturally across the pan — help with oiled fingers only if needed. Proof 2–3h until almost doubled, puffy and jiggly.
2. 8
   Preheat ovenStatic oven at 220°C for at least 30 min.
3. 9
   Dimpling and toppingWith well-oiled fingers, press deep dimples across the entire surface all the way to the bottom. Pour the topping (melted butter + brown sugar + cinnamon, mixed together) over immediately — it should fill the dimples.
4. 10
   Bake220°C static heat on the lower rack, 18–22 min until evenly golden with caramelised edges. Check at 15 min; cover loosely with foil if the sugar browns too quickly.
5. 11
   RestRest in pan 5 min, then transfer to a wire rack. Do not cover — the caramelised crust must stay crisp.