CINNAMON FOCACCIA

Setup
Focaccia - Place baking paper on a baking tray and brush with rapeseed oil. Remove the pizza dough from the fridge, drizzle with rapeseed oil and turn out onto the baking tray. Use your fingers to gently press the dough into a flatbread and cover with cling film. Leave to rest at room temperature for about two to four hours - if you're in a hurry, 30 minutes is fine too.

Cinnamon mixture - Melt the butter and mix with all the remaining ingredients for the cinnamon mixture in a bowl.

Frosting & topping - Mix all the ingredients together in a bowl. Toast the almond slivers in a pan without fat until golden brown.

Preparation
Just before baking, spread the cinnamon mixture over the focaccia and press it evenly into the focaccia with your fingers to create small pits. Bake in an oven preheated to 230°C top and bottom heat for approx. 15 minutes. Once baked, drizzle with almond-orange frosting and sprinkle with the toasted almond slivers.

What you need

Focaccia
1 x VITO pizza dough (550 g)
1 tbsp rapeseed oil (10 g)

Cinnamon mixture
60 g vegan butter or butter
45 g maple syrup
45 g apple sauce
8 g cinnamon, ground
½ tsp cardamom, ground
1 tsp salt

Almond-orange frosting
25 g almond butter, light
30 g powdered sugar
30 g La Fraiche or crème fraîche
25 g orange juice (= approx. ¼ orange)
1 pinch of salt
Almond slivers, roasted in a pan without fat until golden brown

Resting time
two to four hours

Baking time
approx. 15 minutes

Temperature
230°C (top & bottom heat)