A cozy, buttery treat with no refined sugar and an easy overnight option.

by The Real Clean Living

www.therealcleanliving.com

When we were deep in the GAPS protocol healing my boys’ food allergies, dessert basically disappeared from our house. I read every label, and once you start actually reading them, most packaged treats stop looking like food. For a long stretch, a treat in our home meant fruit and not much else.

Years down the road, my boys are thriving and our kitchen looks a lot different. We are not on a strict protocol anymore, but the habits that season taught me never left. I still read labels. I still care about what the flour is milled from and what the sugar actually is. So when I want to make something warm and sweet on a slow morning, I do not reach for a boxed mix. I reach for my sourdough starter.

This cinnamon sugar sourdough focaccia is one of my favorite things to make when I want that cinnamon-roll feeling without the refined flour, the white sugar, and the list of ingredients I would rather not feed my family. It is soft and pillowy underneath, buttery and caramelized on top, and it comes together with einkorn flour, coconut sugar, and a bubbly starter. Best part: you can cold proof it overnight and bake it fresh in the morning.

What Makes This Focaccia a Cleaner Treat

This is still a treat, and I am never going to pretend a pan of cinnamon sugar focaccia is a health food. Progress over perfection, always. But there is a real difference between a treat made from real ingredients and one made from bleached flour and refined sugar, and here is where this one earns its place.

Einkorn flour

Einkorn is an ancient wheat, the oldest one there is, and it has never been hybridized the way modern wheat has. It has a simpler gluten structure that a lot of people find easier to digest, plus more protein and minerals than conventional all-purpose flour. It is not gluten-free, so this is not a recipe for a true wheat allergy, but for a family that simply wants better bread, einkorn is our house flour. We switched years ago and never looked back. Its the only gluten that they eat.

Sourdough fermentation

Using an active starter instead of commercial yeast means the dough ferments slowly, and that long fermentation is part of what makes sourdough sit easier for so many people. It also gives the focaccia that tender, open crumb and a subtle tang that balances all the sweetness on top. If you already keep a starter alive on your counter, this is a lovely way to use it beyond the usual loaf.

Coconut sugar instead of white sugar

Coconut sugar caramelizes beautifully and brings a deep, almost butterscotch note that plain white sugar cannot. It is less refined and has a lower glycemic impact than regular sugar. Is it still sugar? Completely. But it is the swap I make every time in my baking, and in a topping this cozy it genuinely tastes better.

A quick, honest note: I am a mom who cooks from real ingredients, not a nutritionist. This is a treat, not a health claim. Enjoy it as one.

Cinnamon Sugar Sourdough Focaccia Recipe

This bakes in a 9×13 pan and feeds a crowd, or one hungry family with leftovers for the next morning. You will need an active, bubbly sourdough starter to begin.

For the dough

• 200g active sourdough starter
• 285g water
• 12g salt
• 2 tablespoons melted butter
• 100g coconut sugar
• Cinnamon, to taste
• 555g all-purpose einkorn flour

For the topping

• 4 to 6 tablespoons ghee or butter, melted
• About 100g coconut sugar
• Cinnamon, to taste
• A dash of salt
• A splash of vanilla

Make the dough

Mix the starter, water, salt, melted butter, coconut sugar, cinnamon, and einkorn flour together until you have a shaggy, cohesive dough. Einkorn drinks up less water than modern wheat and the dough will feel a little stickier and softer, so resist the urge to add much extra flour. This dough needs no stretch-and-folds, which is part of why I love it. Cover it and let it proof in a slightly warm spot, like an oven with just the light on. Because this is an enriched, sweetened dough, it proofs a bit slower than a plain loaf, so give it the time it needs to rise and look puffy.

Grease a 9×13 pan generously with a few tablespoons of melted ghee or butter on the bottom. Do not be shy here. The fat is what gives focaccia its signature crispy, golden edges. Turn the risen dough into the pan.

Two ways to finish

This is where you choose your own adventure based on your schedule.

• Same day: Let the dough proof again in the pan until puffy, then top and bake the same day.
• Overnight: Cover the pan and cold proof it in the fridge overnight. In the morning, pull it out and let it come up to room temperature and finish rising before you top and bake. This is my favorite way to do it, because you wake up to fresh, warm focaccia with almost no morning effort.

Top it and bake

Melt the ghee or butter with the coconut sugar, cinnamon, and a dash of salt. Let it cool for a few minutes, then stir in a splash of vanilla off the heat so it keeps its flavor. Dip your clean hands in water and stipple the dough all over, pressing those classic focaccia dimples deep into the surface. Pour the cinnamon topping over the top and gently spread it into an even layer so it settles into all the dimples.

Bake at 425 degrees Fahrenheit for 17 to 22 minutes, until the top is caramelized and bubbling and the edges are deep golden. Let it cool for a few minutes before slicing, if you can manage the wait.

A Few Things That Make This Focaccia Sing

• Start with a lively starter. A well-fed, actively bubbling starter is the whole game with sourdough. Feed it the night before so it is at its peak when you mix.
• Do not over-flour. Einkorn behaves differently than modern wheat. It is stickier and less thirsty, so trust the recipe and do not flour it into submission.
• Be generous with the ghee. Grease the pan like you mean it. Those crispy, buttery edges are the best part, and they only happen with enough fat on the bottom.
• Vanilla goes in last. Adding the vanilla after the topping cools off the heat keeps its flavor bright instead of cooking it away.

Sourdough Focaccia FAQ

Can I make this with regular all-purpose flour?

Yes. If you do not have einkorn, standard all-purpose flour works, though you will likely need a bit more water since modern wheat is thirstier. The flavor and digestibility are why we choose einkorn, but the recipe is forgiving.

Do I have to cold proof it overnight?

Not at all. The overnight method is purely for convenience and fresh-in-the-morning payoff. You can proof, top, and bake it all in the same day. Just give the sweetened dough enough time to get puffy before it goes in the oven.

My dough feels really sticky. Did I do something wrong?

Probably not. Einkorn dough is naturally softer and stickier than what you may be used to. Wet hands are your friend for handling it, especially when you stipple the top. Resist adding a pile of extra flour.

Can I use white sugar instead of coconut sugar?

You can, but coconut sugar is what gives this its deep, caramel, almost butterscotch flavor and it is the less refined choice. It is the swap I make every time, and I think it makes the whole pan better.

If you make this, I would love to hear how your morning turned out. Tag me, leave a comment, or send it to the friend who keeps a starter on her counter and needs a new way to use it. This is exactly the kind of recipe that reminds me clean living was never about giving up the cozy stuff. It is about making it from real ingredients, at your own pace.

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Disclaimer: This article is for informational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Always consult with your healthcare provider before making significant changes to your diet, especially if you have underlying health conditions. This article may contain affiliate links to products we recommend.

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The Real Clean Living

www.therealcleanliving.com