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.
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, 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
