Cinnamon Roll Pull Apart Focaccia

In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until the yeast is activated and foamy.

Add the flour, salt, and melted butter to the bowl. Mix until a shaggy dough forms.

Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.

Preheat the oven to 400°F (400°F). Line a baking sheet with parchment paper.

Punch down the dough and shape it into a focaccia. Place it on the prepared baking sheet.

Spread the cinnamon roll filling evenly over the dough, leaving a 1-inch border around the edges.

Use a sharp knife or pastry cutter to cut the dough into 1-inch strips, but do not cut all the way through the dough.

Bake the focaccia for 20-25 minutes, or until it is golden brown.

Remove the focaccia from the oven and let it cool for 5 minutes.

Use a spatula to gently pull the strips apart, creating a pull-apart effect.

Serve the cinnamon roll pull-apart focaccia warm, dust with powdered sugar if desired.