Cactus Bread
1 hr 35 min12 servings
A yeasted focaccia-style bread topped with cinnamon butter, brown sugar crumble, and milk glaze.
| prepPreheat oven to 450°F / 232°C | |||||||||
| prepLine a 12-inch pizza pan with parchment paper | |||||||||
| 237 ml water, warmed (about 105°–110°F) | Bloom yeast | Mix dough with oil & salt | Rise 1 hr until doubled | Oil pizza pan & stretch dough, dimple | Bake 450°F / 232°C, 10 min | Brush cinnamon butter on crust | Sprinkle crumble, bake 450°F / 232°C, 10 min | Cool 5–10 min | Drizzle glaze over warm bread |
| 2 tablespoons granulated sugar | |||||||||
| 1 teaspoon active dry yeast | |||||||||
| 2½ tablespoons vegetable oil (for the dough) | |||||||||
| ½ teaspoon kosher salt (for the dough) | |||||||||
| 312.5 g all-purpose flour | |||||||||
| 3 tablespoons unsalted butter | Heat cinnamon butter 30 sec, stir | ||||||||
| 3 tablespoons granulated sugar | |||||||||
| ¼ teaspoon cinnamon | |||||||||
| 125 g all-purpose flour | Mix crumble topping | ||||||||
| 133 g granulated sugar | |||||||||
| 6 tablespoons light brown sugar | |||||||||
| ½ teaspoon kosher salt | |||||||||
| 113 g unsalted butter, melted and cooled slightly | |||||||||
| 125 g confectioners' sugar | Whisk glaze until smooth | ||||||||
| 1–2 tablespoons whole milk | |||||||||
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