Print

Cinnamon Focaccia Recipe

Cinnamon Focaccia Recipe
Print Recipe

★★★★★

4.9 from 9 reviews

This Cinnamon Focaccia recipe combines the airy, golden texture of traditional focaccia with a sweet cinnamon twist. Perfect for breakfast or dessert, it features an overnight rise for enhanced flavor, a rich cinnamon-sugar brown butter topping, and a drizzle of vanilla icing for a delightful finish.

Ingredients

Scale

Dough

  • 2 cups warm water (about 110℉)
  • 2 teaspoons active dry yeast
  • 1 teaspoon white granulated sugar
  • 4 cups bread flour, spooned and leveled
  • 1 ½ teaspoons salt
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, melted

Cinnamon-Sugar Topping

  • 6 tablespoons brown butter (see notes)
  • ⅓ cup light brown sugar
  • 2 teaspoons cinnamon

Vanilla Icing

  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 ½ tablespoons 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 a sticky dough ball forms. Lightly rub olive oil over 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 for at least 12 hours to develop flavor and texture.
  4. Prepare pan and second rise: Grease a 9×13-inch baking pan and line it with parchment paper. Pour 2 tablespoons of melted butter into the center. Gently deflate the dough by pulling from the sides and folding toward the center several times. Transfer the dough to the prepared pan, cover, and let it rise for 1 ½ to 2 hours in a warm spot until puffed.
  5. Make the brown butter: In a small saucepan over medium heat, melt ½ cup butter, stirring frequently. Cook until it turns a golden-amber color with a nutty aroma, then immediately remove from heat to avoid burning. Let cool for 10 minutes.
  6. Prepare the cinnamon topping: Stir light brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely.
  7. Dimple the dough and top: Preheat oven to 450℉. With wet fingertips, press deep dimples all over the risen dough. Evenly drizzle the cinnamon-butter mixture over the dimpled surface.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown. Let it cool for 10 minutes in the pan, then transfer to a cooling rack.
  9. Finish with vanilla icing: In a bowl, combine powdered sugar, vanilla extract, and milk. Mix until smooth and drizzle evenly over the warm focaccia. Slice into squares and enjoy!

Notes

  • To make brown butter: Melt ½ cup butter over medium heat in a small saucepan. Stir continuously until it develops a nutty aroma and turns golden-amber. Remove from heat promptly to prevent burning. Let cool for 10 minutes before use.
  • Ensure the water temperature for activating yeast is around 110℉; too hot will kill the yeast, too cold will not activate it properly.
  • The overnight refrigeration step enhances the dough’s flavor and makes it easier to handle.
  • Using wet fingertips to dimple the dough prevents sticking and creates charming pockets for the cinnamon butter to settle.
  • Adjust the icing consistency by varying milk quantity; thicker for drizzling patterns, thinner for an even glaze.

Nutrition

Keywords: cinnamon, focaccia, brown butter, overnight rise, cinnamon roll style, sweet bread

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