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Cinnamon Focaccia Recipe

Cinnamon Focaccia Recipe
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★★★★★

5.1 from 17 reviews

This Cinnamon Focaccia recipe transforms the classic Italian bread into a sweet and aromatic treat, combining the chewy texture of traditional focaccia with a rich cinnamon-brown butter topping and a smooth vanilla glaze. Perfect for breakfast, brunch, or a dessert snack, it offers a delightful balance of buttery sweetness and warm spices.

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 Butter Topping

  • 6 tbsp brown butter (prepared by melting 1/2 cup butter and browning)
  • 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 and ready to use.
  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 dough ball. Lightly rub the dough surface with olive oil to prevent drying.
  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 develop flavor and texture slowly.
  4. Second rise: Grease a 9×13-inch baking pan and line it with parchment paper. Pour 2 tablespoons of melted unsalted 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, then transfer the dough into the buttered pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours until puffy.
  5. Make the brown butter: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Continue stirring until the butter turns golden-amber and emits a nutty aroma. Immediately remove from heat to avoid burning and allow to cool for 10 minutes.
  6. Prepare the cinnamon topping: Mix the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves, creating a fragrant cinnamon-brown butter mixture.
  7. Dimple the dough: Preheat the oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the risen dough to create pockets for the topping. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.
  8. Bake: Place the baking pan in the oven and bake for 20-25 minutes until the focaccia is golden brown on top. Allow it to cool in the pan for 10 minutes before transferring to a cooling rack.
  9. Finish with vanilla icing: In a small bowl, combine the sifted powdered sugar, vanilla extract, and milk. Stir until smooth, adjusting milk quantity to get a drizzle consistency. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve warm or at room temperature.

Notes

  • Use warm water (between 105-115℉) to ensure proper yeast activation.
  • Allowing the dough to rise slowly in the refrigerator enhances flavor and texture through fermentation.
  • Brown butter should be watched carefully to prevent burning; remove from heat as soon as it turns amber and smells nutty.
  • Adjust milk in the icing to achieve your preferred drizzle thickness.
  • This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for up to 1 month.

Nutrition

Keywords: cinnamon focaccia, sweet focaccia, cinnamon bread, brown butter focaccia, vanilla icing focaccia, Italian sweet bread

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