BRUNSVIGER SWEET FOCACCIA

Place the flour, sugar, yeast, milk, and water in the mixer bowl.

Let it work at minimum speed with the hook for at least 5 minutes, until the dough begins to string.

Add the salt, let it mix for a few minutes, and then begin adding the cold butter from the refrigerator, one cube at a time. Gradually increase the speed until you reach maximum.

Once finished the dough will be slightly soft.

Put some flour on the pastry board and knead the dough to form a loaf.

Place the dough in a lightly buttered bowl, cover with cling film and place in the oven with the light on to double in size.

It will take about three hours.

Once doubled in size, we take the dough and roll it out in a lightly buttered pan; I used a round one.

Put it back in the oven and let it rise for another hour.

While the focaccia is rising for the second time, let's prepare the topping.

Melt the butter with the sugar, turn off the heat and finally add the cinnamon.

We take the pan again and with the fingertips we create the classic grooves in the focaccia.

We spread the topping over the entire surface using a brush.

Preheat the oven to 200°C and bake for about 20 minutes in the lower rack, and for another 5 minutes on the middle rack.

Once ready, let it cool before cutting into slices; at least try it, even if you really want to eat it hot.

The chef recommends:

Brunsviger sweet focaccia is part of a series of Northern European desserts known as coffee cake. It's clear that this isn't a coffee cake, but rather a perfect dessert to accompany coffee, both in the morning and afternoon.

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