Cinnamon Focaccia Recipe

Introduction

Cinnamon Focaccia is a delightful twist on the classic savory bread, combining soft, airy dough with a sweet cinnamon-butter topping. This recipe offers a perfect balance of warm spices and rich brown butter, finished with a smooth vanilla icing for an irresistible treat.

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)
• 6 tbsp brown butter (see notes below)
• 1/3 cup light brown sugar
• 2 tsp cinnamon
• 1 cup powdered sugar (sifted)
• 1 tsp vanilla extract
• 2 1/2 tbsp milk (adjust for desired consistency)

Instructions

1. Step 1: Activate the yeast by combining warm water and granulated sugar in a small bowl. Sprinkle the yeast over the surface and let it sit for 10-15 minutes until foamy.
2. Step 2: In a large mixing bowl, whisk the bread flour and salt. Add the activated yeast mixture and olive oil, stirring until a sticky dough forms. Lightly rub olive oil on the dough’s surface.
3. Step 3: Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours for the first rise.
4. Step 4: Grease a 9×13-inch pan and line with parchment paper. Pour 2 tablespoons of melted butter into the center. Gently deflate the dough by folding it toward the center several times, then place it in the pan. Cover and let rise in a warm spot for 1 1/2 to 2 hours.
5. Step 5: Prepare the brown butter by melting 1/2 cup of butter over medium heat, stirring until golden-amber with a nutty aroma. Remove from heat and let cool for 10 minutes; you should have about 6 tablespoons.
6. Step 6: Mix the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves.
7. Step 7: Preheat the oven to 450℉. Once the dough has risen, use wet fingertips to press deep dimples all over the surface. Drizzle the cinnamon-butter mixture evenly over the dough.
8. Step 8: Bake for 20-25 minutes until golden brown. Let cool in the pan for 10 minutes, then transfer to a cooling rack.
9. Step 9: Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle this vanilla icing over the warm focaccia. Slice into squares and serve.

Tips & Variations

• For a richer flavor, use homemade browned butter and be careful not to burn it.
• Try adding chopped nuts like pecans or walnuts to the cinnamon topping for extra crunch.
• Customize the icing by adding a pinch of cinnamon or a splash of cream instead of milk.

Storage

Store the cinnamon focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a low oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without refrigerating overnight?

While the overnight rise develops better flavor and texture, you can let the dough rise at room temperature for 1-2 hours instead, though the bread may be less flavorful and slightly denser.

What is the purpose of dimpling the dough before baking?

Pressing dimples into the dough creates small pockets that help hold the cinnamon-butter topping, allowing the flavors to soak in and giving the focaccia its characteristic texture.

Cinnamon Focaccia Recipe

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★★★★★

4.6 from 75 reviews

This Cinnamon Focaccia recipe features a tender, chewy bread infused with warm cinnamon and brown sugar flavors. The dough is slow-risen for optimal texture, topped with a rich brown butter and cinnamon glaze before baking to golden perfection. Finished with a smooth vanilla icing drizzle, this sweet-savory twist on traditional focaccia offers a delightful treat perfect for breakfast, brunch, or dessert.

• Author: Bella
• Prep Time: 20 minutes (plus 12 hours refrigeration rise)
• Cook Time: 25 minutes
• Total Time: 12 hours 45 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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)

Brown Butter 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

1. Activate the yeast: In a small bowl, combine warm water (about 110℉) and 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.
2. Mix the dough: In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture along with the olive oil. Stir everything together until the dough forms a sticky ball. Lightly rub olive oil on the surface of the dough to keep it moist during rising.
3. 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 develop flavor and texture.
4. 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 pulling it from the sides and folding it toward the center several times. Transfer the dough into the prepared pan. Cover and let it rise for 1.5 to 2 hours in a warm spot until puffed up.
5. Make the brown butter: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir continuously until the butter turns a golden-amber color and you notice a nutty aroma, about 5-7 minutes. Remove from heat immediately to prevent burning and let cool for 10 minutes.
6. Make the cinnamon topping: Mix the cooled browned butter with light brown sugar and cinnamon until the sugar dissolves completely, forming a smooth cinnamon butter glaze.
7. Dimple the dough: Preheat oven to 450℉. Once the dough has risen for the second time, dip wet fingertips into water and press deep dimples all over the surface of the dough to create the focaccia texture. Evenly drizzle the cinnamon-butter mixture over the dimpled dough.
8. Bake: Bake in the preheated oven for 20-25 minutes until the focaccia is golden brown and cooked through. Remove the pan and let the focaccia cool for 10 minutes before transferring to a cooling rack.
9. Finish with vanilla icing: In a bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth and glossy. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve warm or at room temperature.

Notes

• Brown butter: Watch the butter carefully as it can go from browned to burnt quickly. Remove from heat immediately upon a nutty aroma and amber color.
• Milk amount for icing can be adjusted to achieve a thicker or thinner consistency based on preference.
• Slow refrigeration rise improves flavor and dough texture; do not skip this step.
• Ensure water is not too hot when activating yeast to avoid killing yeast cells.
• Dimpling with wet fingers prevents dough from sticking and creates the characteristic focaccia texture.

Keywords: Cinnamon Focaccia, Sweet Focaccia, Brown Butter Cinnamon Bread, Vanilla Iced Bread, Italian Cinnamon Bread