for 1 bread

Dough

500 g	white flour
1 ½ tsp	salt
3 tbsp	coarse cane sugar
1 parcel	dry yeast (approx. 7 g)
100 g	butter, melted, left to cool
4 dl	milk water (1/2 milk, 1/2 water)

To fold

2 tbsp

cinnamon

Focaccia

25 g	butter, melted, left to cool

To bake

2 tbsp

maple syrup

Glaze

60 g	icing sugar
1 tbsp	milk

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and the milky water, knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.

To fold

Dust the dough with ½ tbsp of cinnamon. With damp hands, fold all four sides of the dough in towards the centre, cover and leave to rest for approx. 15 mins. Repeat this step three more times.

Focaccia

Transfer the dough to the prepared tin, stretch it out with wet fingers, cover and leave to rise again for approx. 30 mins. Brush the dough with butter, use your fingers to make indentations in it.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, brush the focaccia with maple syrup, remove from the tin and leave to cool on a rack.

Glaze

Mix the icing sugar and milk to make a thick glaze, spread over the focaccia with a spoon.

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