Quick-Rise Cinnamon Sugar Focaccia

For the dough:
Warm water and 3 tablespoons of olive oil in the microwave for a few seconds to bring it to about 120 F. Place all of the dry dough ingredients (flour through salt) in the bowl of a stand mixer equipped with a hook attachment. Start on low speed and slowly add the liquid. Gradually increase to medium high. Dough should ball up around the hook and there should be a small amount of batter attached to the bottom of the bowl as it mixes. If it seems too wet, add more flour, a tablespoon at a time. If it seems too dry, add a teaspoon of warm water at a time until you obtain a tacky dough. Continue to mix for 5 minutes. Dough will be smooth and slightly tacky when done.

While dough is mixing, preheat oven to 170 F to warm it up then shut it off a couple minutes before you place the dough in to proof. Prep a medium cookie sheet pan (10 1/4″ x 15 1/4″) with a generous tablespoon of olive oil. Don’t skimp on the oil as it helps crisp and brown the crust.

When dough is ready, remove it from the bowl with well-floured hands or a rubber spatula and place it on the cookie sheet. Using floured hands, spread dough evenly in pan. It is okay if it does not reach the sides of the pan. It will expand. Cover tightly with a greased aluminum foil. Place in the warm oven (oven should be off) for 30 minutes.

Remove dough from oven. Preheat oven to 400 F. Gently even off and stretch dough to the edges of the pan as best as you can, if needed. Brush with melted butter. Using the tips of your fingers and poking almost to the bottom of the pan, make dimples throughout the dough. This is what gives focaccia its distinctive look.

Combine sugar in the raw and cinnamon in a small bowl then sprinkle evenly over the dough. Allow dough to rest, uncovered, for another 5 minutes.

Put it into the oven and bake for about 15 minutes or until golden brown. Remove from oven and cool slightly before serving.