Print

Cinnamon Focaccia Recipe

Cinnamon Focaccia Recipe
Print Recipe

★★★★★

5.3 from 6 reviews

This Cinnamon Focaccia is a delightful twist on the classic Italian bread, infused with warm cinnamon and brown sugar flavors. The dough is first cold-fermented for a soft, airy texture, then topped with a rich brown butter cinnamon glaze before baking. Finished with a smooth vanilla icing drizzle, this sweet and aromatic focaccia makes a perfect breakfast treat 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)

Brown Butter Cinnamon Topping

  • 6 tbsp unsalted butter (to brown)
  • 1/3 cup light brown sugar
  • 2 tsp ground cinnamon

Vanilla Icing

  • 1 cup powdered sugar (sifted)
  • 1 tsp vanilla extract
  • 2 1/2 tbsp 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. Add the yeast mixture and olive oil, then stir 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, then refrigerate for at least 12 hours. This slow fermentation improves flavor and texture.
  4. Second rise: 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 pulling from the bowl’s edges and folding it inward several times. Place the dough into the buttered pan, cover it, and let it rise in a warm spot for 1 1/2 to 2 hours until puffy.
  5. Make the brown butter: Melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir continuously until it smells nutty and turns golden-amber. Remove from heat to prevent burning and let cool for 10 minutes.
  6. Prepare cinnamon topping: Stir the light brown sugar and ground cinnamon into the browned butter until the sugar dissolves fully.
  7. Dimple the dough: Preheat your oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the risen dough. Drizzle the cinnamon-butter mixture evenly over the dimples.
  8. Bake: Place the pan in the oven and bake for 20-25 minutes, or until the focaccia turns golden brown. Allow it to cool in the pan for 10 minutes before transferring to a cooling rack.
  9. Finish with vanilla icing: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this icing evenly over the warm focaccia. Slice into squares and serve.

Notes

  • Be sure not to overheat the water when activating yeast; temperatures above 115℉ can kill yeast.
  • For a more pronounced brown butter flavor, watch carefully to avoid burning during browning.
  • Adjust milk amount in the icing for your preferred drizzle consistency.
  • The first long cold rise in the refrigerator develops the dough’s flavor exceptionally well.
  • You can substitute olive oil with another neutral oil if desired, but olive oil enhances the authentic focaccia texture.

Nutrition

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

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