Cinnamon Focaccia Recipe

If you’ve ever dreamed of combining the airy, pillowy texture of focaccia bread with the warm, comforting scent of cinnamon, then you are about to fall head over heels for this Cinnamon Focaccia. It takes the traditional savory Italian bread to a charming new level by introducing a swirl of sweet cinnamon and a luscious vanilla glaze that’s simply irresistible. Whether you’re craving a cozy breakfast treat or a sweet snack with afternoon tea, this Cinnamon Focaccia will quickly become your new favorite go-to recipe to warm hearts and fill your kitchen with aromatic bliss.

Ingredients You’ll Need

The beauty of this Cinnamon Focaccia is in its simplicity and how each ingredient plays a crucial role in crafting the perfect flavors and textures. From the warm yeast mixture that gives the bread its rise to the brown butter that deepens the cinnamon topping’s flavor, everything comes together harmoniously.

• Warm water (2 cups, about 110℉): This activates the yeast gently without killing it.
• Active dry yeast (2 teaspoons): The magic behind your dough’s rise and fluffy texture.
• White granulated sugar (1 teaspoon): Feeds the yeast for a lively fermentation.
• Bread flour (4 cups, spooned and leveled): Provides structure and chewiness for that classic focaccia bite.
• Salt (1 ½ teaspoons): Balances the sweetness and enhances flavor depth.
• Olive oil (1 tablespoon): Adds moisture and the subtle fruity note that traditional focaccia is known for.
• Unsalted butter, melted (2 tablespoons): Coats the pan and adds richness to the bake.
• Brown butter (6 tablespoons): Infuses a nutty aroma that takes the cinnamon topping to decadent heights.
• Light brown sugar (⅓ cup): Sweetens the topping with a hint of molasses for warmth.
• Cinnamon (2 teaspoons): The star spice that fills the homes with inviting fragrances.
• Powdered sugar (1 cup, sifted): For the smooth and sweet vanilla icing finish.
• Vanilla extract (1 teaspoon): Adds a comforting floral sweetness to the glaze.
• Milk (2 ½ tablespoons, adjustable): Achieves that perfect consistency for drizzle-worthy icing.

How to Make Cinnamon Focaccia

Step 1: Activate the Yeast

Start by awakening the yeast with warm water and a touch of sugar. This step is crucial because it ensures the yeast is alive and ready to work its magic. Let it sit undisturbed for about 10 to 15 minutes until it develops a frothy, bubbly surface—that’s your signal that it’s good to go.

Step 2: Mix the Dough

In a spacious bowl, whisk together your bread flour and salt to evenly distribute the seasoning. Then, pour in the bubbly yeast mixture along with olive oil. Stir all the ingredients until you achieve a sticky dough ball. To keep your dough moist and manageable, lightly rub olive oil over the surface.

Step 3: First Rise

Cover your dough with a damp towel or plastic wrap and let it chill overnight (or for at least 12 hours) in the refrigerator. This slow, cold fermentation enhances the flavor and texture, making your Cinnamon Focaccia all the more delicious and tender.

Step 4: Prepare for Second Rise

Grease a 9×13-inch baking pan generously with melted butter and line it with parchment paper for easy removal. Retrieve the dough and gently deflate it by folding the edges toward the center a few times. Transfer the dough to your prepared pan, cover it again, and place it in a warm spot for about 1 ½ to 2 hours until it puffs up nicely.

Step 5: Brown the Butter and Make Cinnamon Topping

To really elevate this Cinnamon Focaccia, you’ll make brown butter by melting unsalted butter over medium heat, stirring continuously until it emits a fragrant nutty aroma and turns golden-amber. Remove it quickly from the heat to stop it from burning and let it cool slightly. Combine this browned butter with brown sugar and cinnamon to create your luscious cinnamon topping that will soak into every dimpled nook of the dough.

Step 6: Dimple and Top the Dough

Preheat your oven to 450℉. With fingertips moistened with water, press deep dimples all over the dough to create those iconic focaccia depressions. Then drizzle the cinnamon-butter mixture evenly across the top, letting it melt into the little pockets for a gorgeously flavored crust.

Step 7: Bake and Glaze

Bake your Cinnamon Focaccia for 20 to 25 minutes, or until the crust turns a beautiful golden brown. Let it cool for 10 minutes right in the pan, then transfer it to a rack. While still warm, drizzle over the smooth vanilla icing made from powdered sugar, vanilla extract, and milk for that final sweet touch.

How to Serve Cinnamon Focaccia

Garnishes

This Cinnamon Focaccia shines best when kept simple, but you can sprinkle a handful of finely chopped toasted pecans or slivered almonds on top of the cinnamon sugar before baking for a delightful crunch. A light dusting of powdered sugar after glazing adds an elegant, snowy finish that’s too charming to resist.

Side Dishes

Pair this Cinnamon Focaccia with a cozy cup of chai tea, rich espresso, or even a warm mug of cocoa for an indulgent breakfast or snack. It also works wonderfully alongside fresh fruit like sliced apples or pears, balancing out the sweetness with a fresh, juicy bite.

Creative Ways to Present

Cut your focaccia into small squares and serve it up as part of a brunch spread alongside scrambled eggs and fresh berries. For a party, stack the squares on a pretty platter with mini bowls of honey or fruit preserves. Even better, turn the squares into sandwich-style treats filled with cream cheese and fruit slices for a fun twist.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Cinnamon Focaccia in an airtight container at room temperature. It will stay fresh and tender for up to two days, making it easy to enjoy as a make-ahead treat without sacrificing any flavor or texture.

Freezing

If you want to savor your Cinnamon Focaccia later, wrap slices tightly in plastic wrap followed by a layer of aluminum foil and freeze up to a month. When properly thawed, it retains its delightful softness and flavor, perfect for quick breakfasts or dessert fixes.

Reheating

To revive your Cinnamon Focaccia, warm it gently in a 325℉ oven for 5 to 8 minutes. This softens the bread and refreshes the melted cinnamon topping just like it came out of the oven. Avoid microwaving as it can make the focaccia chewy or soggy.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but keep in mind that bread flour has a higher protein content which helps create that chewy sturdiness unique to focaccia. Using all-purpose may yield a softer, less elastic dough.

Is it necessary to refrigerate the dough overnight?

While not absolutely required, refrigerating the dough overnight enhances the flavor and texture through slow fermentation. It allows deeper, more complex flavors to develop that make this Cinnamon Focaccia stand out.

Can I make the vanilla icing dairy-free?

Definitely! Swap regular milk for any plant-based milk like almond or oat milk. Just ensure it’s unflavored for best results. The icing will still be smooth and delicious.

What’s the best way to melt and brown butter without burning it?

Use a light-colored saucepan so you can monitor the color changing and stir constantly over medium heat. Once it turns golden and gives off a nutty smell, immediately remove it from the heat to prevent burning.

Can I make Cinnamon Focaccia without the vanilla glaze?

Absolutely! The vanilla icing is optional but adds a lovely sweetness and visual appeal. The cinnamon-sugar brown butter topping alone is wonderful for those preferring a less sweet version.

Final Thoughts

This Cinnamon Focaccia is truly a testament to how simple ingredients and thoughtful techniques come together to create something unforgettable. It’s warm, slightly sweet, and fragrant in all the right ways—perfect for sharing with family or treating yourself to a cozy moment. I can’t wait for you to try this recipe and make it a beloved staple in your baking rotation!

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