In a small bowl, combine 1 cup of lukewarm water with 2 teaspoons of active dry yeast and a pinch of sugar. Stir gently and allow the mixture to sit for 10-15 minutes, until bubbly and foamy.

In a large mixing bowl, whisk together 3 cups of Caputo Fioreglut Gluten Free Flour, 1/4 cup of light brown sugar, and 1 teaspoon of kosher salt. Add dry milk powder if using.

Make a well in the center, pour in your yeast mixture, 1/4 cup of olive oil, and 1/2 cup of gluten free sourdough discard. Mix until slightly lumpy.

Cover and let the dough rest at room temperature for about 30 minutes.

Transfer to a lightly oiled bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.

Melt 1/4 cup of unsalted butter and mix 1/2 cup of light brown sugar with 2 tablespoons of ground cinnamon.

Preheat the oven to 400°F. On parchment paper, press and stretch the dough into a rectangle, brush with melted butter, and sprinkle cinnamon-sugar mixture.

Fold the dough over itself to form a log, seam side down in a greased baking pan.

Cover with a kitchen towel and let it rise in a warm place for 30-45 minutes.

Dimple the surface of the dough, sprinkle with more cinnamon sugar and drizzle with melted butter.

Bake for 25-30 minutes until golden brown.

Let cool for 10 minutes, then drizzle the prepared glaze over the focaccia.