Description
This Cinnamon Focaccia is a delightful twist on traditional focaccia, infused with warm cinnamon and topped with a rich brown butter and cinnamon sugar glaze, finished with a smooth vanilla icing drizzle. Perfect for breakfast, brunch, or a sweet snack, this recipe takes your classic savory bread and turns it into a soft, aromatic, and indulgent treat that’s sure to impress family and friends.
Ingredients
Scale
Dough Ingredients
- 2 cups warm water (heated to about 110℉)
- 2 tsp active dry yeast
- 1 tsp white granulated sugar
- 4 cups bread flour (spooned and leveled)
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp unsalted butter (melted)
Cinnamon Topping
- 6 tbsp brown butter (see notes below)
- 1/3 cup light brown sugar
- 2 tsp cinnamon
Vanilla Icing
- 1 cup powdered sugar (sifted)
- 1 tsp vanilla extract
- 2 1/2 tbsp milk (adjust for desired consistency)
Instructions
- Activate the yeast: In a small bowl, combine the warm water (about 110℉) and white granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 10-15 minutes until it becomes foamy, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and olive oil. Stir everything until it forms a sticky dough ball. Lightly rub olive oil on the surface of the dough to prevent drying out.
- First rise: Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours to allow slow fermentation and flavor development.
- Second rise: Grease a 9×13-inch baking pan and line it with parchment paper. Pour 2 tablespoons of melted butter into the center of the pan. Gently deflate the dough by folding it towards the center several times, then transfer it into the greased pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours until it has noticeably puffed up.
- Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir continuously until the butter turns golden-amber and emits a nutty aroma. Remove immediately to avoid burning. Let it cool for about 10 minutes to thicken slightly.
- Prepare the cinnamon topping: Stir the light brown sugar and cinnamon into the browned butter until the sugar dissolves fully, creating a smooth cinnamon-butter mixture.
- Dimple the dough: Preheat your oven to 450℉. Using wet fingertips, press deep dimples evenly all over the surface of the dough in the pan. Drizzle the prepared cinnamon-butter mixture evenly over the dimpled dough, allowing it to seep into the indentations.
- Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and cooked through. Remove from oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
- Finish with vanilla icing: In a small bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the icing evenly over the warm focaccia. Allow it to set slightly, then slice into squares and serve.
Notes
- The brown butter adds a rich, nutty flavor that enhances the cinnamon topping—do not substitute with plain melted butter for the same depth of taste.
- For best texture, allow the dough to rise slowly overnight in the fridge to develop flavor and structure.
- Adjust milk quantity in icing to reach your preferred drizzle consistency; thicker icing will coat, thinner will soak in more.
- Use wet fingers to dimple the dough to prevent sticking and achieve characteristic focaccia texture.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes (plus 12 hours refrigeration for first rise)
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Cinnamon focaccia, cinnamon bread, sweet focaccia, brown butter focaccia, Italian sweet bread, cinnamon sugar bread
