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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.

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)

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

Find it online: https://bitesizedbenny.com/cinnamon-focaccia-recipe/