Cinnamon Focaccia Recipe

Introduction

Cinnamon focaccia is a delightful twist on the traditional Italian bread, combining soft, airy dough with warm cinnamon and brown sugar flavors. Topped with a sweet vanilla glaze, this treat is perfect for breakfast, dessert, or anytime you crave a cozy spice-infused snack.

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 instructions 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 on top, then let it sit for 10-15 minutes until it becomes foamy.
2. Step 2: In a large bowl, whisk together the bread flour and salt. Add the activated yeast mixture and olive oil, stirring until a sticky dough forms. Lightly rub olive oil over 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 baking pan and line it with parchment paper. Pour 2 tablespoons of melted butter into the pan. Gently deflate the dough by folding it toward the center several times, then place it in the pan. Cover and let rise for 1 1/2 to 2 hours in a warm spot until puffed.
5. Step 5: Make the brown butter by melting 1/2 cup butter in a small saucepan over medium heat. Stir continuously until it turns golden-amber with a nutty aroma (about 6 tablespoons). Remove from heat and cool for 10 minutes.
6. Step 6: Combine the brown butter, brown sugar, and cinnamon, stirring until the sugar dissolves to make the cinnamon topping.
7. Step 7: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the risen dough. Drizzle the cinnamon-butter mixture evenly over the surface.
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: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the vanilla icing over the warm focaccia. Slice into squares and serve.

Tips & Variations

• For extra flavor, try adding chopped nuts like pecans or walnuts to the cinnamon topping before baking.
• If you prefer a less sweet bread, reduce the brown sugar in the topping by half.
• Use whole wheat flour for a nuttier texture, but expect a denser crumb.
• The brown butter can be made ahead and stored in the refrigerator until ready to use. Warm it slightly before mixing with sugar and cinnamon.

Storage

Store the cinnamon focaccia tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days or freeze for up to 1 month. Reheat slices gently in a warm oven or toaster oven to restore freshness and soften the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without refrigeration?

The long, slow rise in the refrigerator helps develop flavor and texture, but you can do a single rise at room temperature for 1-2 hours if short on time. The bread will still be tasty but less complex in flavor.

What if I don’t have brown butter?

If you don’t want to brown butter, you can use melted unsalted butter at room temperature. The flavor will be milder but still delicious with the cinnamon and sugar.

Cinnamon Focaccia Recipe

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★★★★★

4.5 from 89 reviews

• Author: Lily
• Total Time: 13 hours 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Cinnamon Focaccia recipe offers a delightful twist on traditional focaccia by incorporating warm cinnamon and brown butter flavors. The dough is enriched with yeast and olive oil, allowed to rise slowly for maximum flavor and texture, and topped with a luscious cinnamon-butter glaze and a vanilla sugar icing drizzle, making it perfect as a sweet breakfast bread or dessert.

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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, for greasing)

Cinnamon Butter Topping

• 6 tbsp brown butter (made from 1/2 cup unsalted butter)
• 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)

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Instructions

1. Activate the yeast: In a small bowl, combine the 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 until a sticky dough ball forms. Lightly rub olive oil on the dough’s surface to prevent drying.
3. First rise: Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator. Let the dough ferment slowly for at least 12 hours to develop flavor and texture.
4. Second rise: Grease a 9×13-inch baking pan with 2 tablespoons of melted butter and line it with parchment paper. Using your fingers, gently deflate the dough by folding it several times toward the center. Transfer the dough into the prepared pan. Cover and let it rise for 1 1/2 to 2 hours in a warm spot until it nearly doubles in size.
5. 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 releases a nutty aroma, about 5-7 minutes. Remove from heat immediately to avoid burning and let cool for 10 minutes. You should have about 6 tablespoons of browned butter.
6. Make the cinnamon topping: Mix the light brown sugar and cinnamon into the cooled browned butter until the sugar dissolves completely, creating a rich cinnamon butter glaze.
7. Dimple the dough: Preheat your oven to 450℉ (232℃). With wet fingertips, press deep dimples all over the surface of the dough in the pan to create the traditional focaccia texture. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.
8. Bake: Bake the focaccia for 20-25 minutes until it is golden brown on top and cooked through. Remove from the oven and allow it to cool in the pan for 10 minutes before transferring it to a cooling rack.
9. Finish with vanilla icing: In a bowl, combine the sifted powdered sugar, milk, and vanilla extract. Mix until smooth and drizzle evenly over the warm focaccia. Slice into squares and serve warm for the best experience.

Notes

• For the brown butter, keep a close eye as it can go from browned to burnt quickly.
• The first long rise in the fridge develops flavor and texture but can be extended up to 24 hours for more depth.
• Adjust milk in the icing for desired thickness—less milk for a thicker drizzle.
• Use wet fingers to prevent dough from sticking when dimpling.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

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