Cinnamon Focaccia Recipe

There is something irresistibly cozy and delightful about Cinnamon Focaccia. This unique twist on the classic Italian bread brings together the soft, pillowy texture of focaccia with the warm, fragrant embrace of cinnamon and brown sugar, creating an aromatic treat that feels like a hug in every bite. Whether enjoyed as a comforting breakfast, an afternoon snack, or a sweet finish to any meal, this Cinnamon Focaccia offers a perfect balance of buttery richness and sweet spice that’s bound to become one of your favorites.

Ingredients You’ll Need

Gathering the ingredients for this Cinnamon Focaccia is refreshingly simple, yet each one plays an essential role in building flavor, texture, and that lovely golden color. From the yeast that gives the bread rise, to the cinnamon and brown sugar that crown it with warmth, every component works in harmony to bring this delicious bread to life.

• Warm water (2 cups, about 110℉): Activates the yeast to make the dough rise beautifully.
• Active dry yeast (2 tsp): The key to getting that soft, airy texture in your focaccia.
• White granulated sugar (1 tsp): Feeds the yeast and adds just a touch of sweetness to the dough.
• Bread flour (4 cups): Gives the focaccia its structure and chewy perfection.
• Salt (1 1/2 tsp): Balances flavor and enhances the dough’s depth.
• Olive oil (1 tbsp): Adds moisture and a subtle fruity note, while helping the crust become golden.
• Unsalted butter (2 tbsp, melted): Provides richness and helps with the second rise pan preparation.
• Brown butter (6 tbsp): Adds nutty depth that makes the cinnamon topping extraordinary.
• Light brown sugar (1/3 cup): Combines with the butter to create a luscious, caramelized sweetness.
• Cinnamon (2 tsp): The star spice that infuses the bread with warmth and aromatic charm.
• Powdered sugar (1 cup, sifted): Forms the silky base for the irresistible vanilla icing drizzle.
• Vanilla extract (1 tsp): Imparts a lovely sweet fragrance to the icing.
• Milk (2 1/2 tbsp): Adjusts the icing consistency for a perfect drizzle.

How to Make Cinnamon Focaccia

Step 1: Activate the Yeast

Start by combining warm water and a teaspoon of white granulated sugar in a small bowl. Sprinkle the active dry yeast on top and let it sit for about 10-15 minutes until it becomes wonderfully foamy. This foamy texture is your yeast coming to life, promising a light and airy focaccia later.

Step 2: Mix the Dough

In a large bowl, whisk together the bread flour and salt to evenly distribute the flavors. Pour in your activated yeast mixture along with olive oil. Stir everything vigorously until a sticky dough forms. Once combined, rub a little olive oil on the dough’s surface to keep it moist and help develop a tender crust during baking.

Step 3: First Rise

Cover your bowl with a damp tea towel or plastic wrap, then place it in the refrigerator for at least 12 hours. This slow, cold fermentation deepens the flavor and ensures your focaccia gains that perfect texture and crumb.

Step 4: Prepare for Second Rise

Grease a 9×13-inch baking pan and line it with parchment paper for easy removal. Pour 2 tablespoons of melted butter right into the center of the pan—this will add a golden buttery layer beneath the focaccia. Gently deflate the dough by folding it inwards from the sides a few times, then transfer it to your buttered pan. Cover again and let it rise in a warm spot for about 1 1/2 to 2 hours until puffy and soft.

Step 5: Brown the Butter

While the dough rises, melt half a cup of unsalted butter in a small saucepan over medium heat. Stir constantly until the butter turns a golden-amber color and releases a toasty, nutty scent. Be careful not to burn it! Let the brown butter cool for about 10 minutes before using it in the topping.

Step 6: Make the Cinnamon Topping

Mix the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely. This luscious mixture will soak into the dimples of your focaccia, delivering pockets of warmth and sweetness with every bite.

Step 7: Dimple the Dough and Add Topping

Preheat your oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the risen dough to create those classic focaccia pockets. Drizzle the cinnamon-butter topping evenly over all those dimples, letting it seep into the bread layers for maximum flavor impact.

Step 8: Bake to Golden Perfection

Bake your Cinnamon Focaccia for 20 to 25 minutes, until it turns a gorgeous golden brown. Once out of the oven, let it cool in the pan for 10 minutes to settle before transferring to a cooling rack to finish cooling.

Step 9: Finish with Vanilla Icing

Whisk together the powdered sugar, milk, and vanilla extract until smooth and silky. Drizzle this icing warm over your focaccia for an extra touch of sweetness, creating a beautiful contrast with the rich cinnamon topping. Slice into squares and get ready for pure bliss.

How to Serve Cinnamon Focaccia

Garnishes

Consider sprinkling a little extra cinnamon or powdered sugar on top for a decorative finish. Toasted nuts, like pecans or walnuts, also complement the cinnamon flavor beautifully and add a delightful crunch if sprinkled just before serving.

Side Dishes

This Cinnamon Focaccia pairs wonderfully with simple accompaniments like a tangy Greek yogurt dip or a bowl of fresh berries. For a brunch spread, serve it alongside scrambled eggs or creamy mascarpone cheese to balance the sweet and savory elements.

Creamy Ways to Present

Try serving warm slices with a scoop of vanilla ice cream or a drizzle of honey for dessert. You can also spread softened cream cheese or almond butter on individual pieces for a quick, indulgent snack that’s utterly delicious.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Cinnamon Focaccia tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and soft for up to two days, making it an easy treat to enjoy later without sacrificing texture.

Freezing

For longer storage, wrap the cooled Cinnamon Focaccia tightly in plastic wrap and then foil, and freeze for up to two months. Thaw overnight at room temperature before serving or reheating.

Reheating

To bring back that fresh-from-the-oven warmth, reheat slices in a preheated oven at 350℉ for about 10 minutes or until warm and slightly crisp on the edges. You can also briefly microwave, but baking preserves the best texture and flavor.

FAQs

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

Yes, all-purpose flour will work in a pinch, though bread flour gives a chewier texture and better rise due to its higher protein content. Your focaccia might turn out slightly less airy with all-purpose flour but will still be delicious.

What’s the purpose of the slow rise in the refrigerator?

The slow, cold fermentation allows the dough to develop more complex flavor and a better texture, giving the Cinnamon Focaccia a richer taste and a lighter crumb.

Can I make the dough without brown butter?

While brown butter adds wonderful nutty depth, you can substitute with regular melted butter if needed. However, the brown butter truly elevates the cinnamon topping to another level of flavor.

How do I prevent the focaccia from drying out?

Be sure to brush the dough with olive oil after mixing and keep it covered during rises to retain moisture. Storing leftovers properly in airtight containers also helps maintain softness.

Is Cinnamon Focaccia suitable for savory dishes?

This version is definitely on the sweeter side, but it can be enjoyed alongside milder savory items like cheeses or fresh fruit for a balanced meal. For a purely savory focaccia, skip the cinnamon topping and add herbs instead.

Final Thoughts

Making Cinnamon Focaccia at home is such a gratifying experience — the aroma filling your kitchen alone is worth the effort! This recipe is a wonderful reminder that simple ingredients can come together to create something truly special. I can’t wait for you to try it and share this delightful treat with your loved ones. Once you do, you’ll see why Cinnamon Focaccia deserves a spot on your regular baking rotation.

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