Cinnamon Roll Sourdough Focaccia

In a large mixing bowl, combine the active sourdough starter and water. Mix well.
Add the flour and salt and mix until combined. Cover and rest in a warm environment for 30 minutes.
Perform two sets of stretch and folds 30 minutes apart.
Cover and rest the dough in a warm environment for 8ish hours.
Put away in the fridge overnight, 8-12 hours.

Drizzle 3 tbsp. olive oil in the bottom of a 9×13″ baking dish.
With oil on your hands, gently remove the dough from the sides of the bowl to transfer to the prepared baking dish. Gently stretch the dough from underneath to fit the pan.
Let the focaccia sit at room temperature for 2-3 hours, until nearly doubled in volume and super jiggly.
Preheat oven to 425F.
In a small bowl combine the filling ingredients.
 Use your hands to distribute the filling mixture all over the dough. Dimple the dough, pushing the brown sugar mixture into the dough.
Drizzle with another tablespoon of olive oil.
Bake for 20-30 minutes, until golden on top. Let cool at least 20 minutes before removing from the pan.
In a small bowl combine the glaze ingredients and drizzle over the top of the cooled focaccia. Enjoy!