Name: Cinnamon Focaccia Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 13 h 40 min
Cuisine: Italian
Ingredients: 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; 6 tablespoons brown butter (see notes); ⅓ cup light brown sugar; 2 teaspoons cinnamon; 1 cup powdered sugar, sifted; 1 teaspoon vanilla extract; 2 ½ tablespoons milk (adjust for desired consistency)

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Introduction

This Cinnamon Focaccia is a delightful twist on the classic Italian bread, infused with warm cinnamon and topped with a rich vanilla icing. Perfect for breakfast or a sweet snack, its soft, tender crumb combined with a caramelized topping will make it a favorite in your home.

The image shows several square pieces of a cinnamon roll dessert stacked on a white plate. Each piece has a golden-brown crust with a soft, swirled texture on top, swirled with a cinnamon filling that looks sticky and gooey. A light white icing is drizzled unevenly over the top of each piece, adding a shiny, smooth contrast to the rough cinnamon swirls. The background is a white marbled surface, giving a clean and bright setting for the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups warm water (about 110℉)
2 teaspoon active dry yeast
1 teaspoon white granulated sugar
4 cups bread flour, spooned and leveled
1 ½ teaspoon salt
1 tablespoon olive oil
2 tablespoon unsalted butter, melted
6 tablespoon brown butter (see notes below)
⅓ cup light brown sugar
2 teaspoon cinnamon
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 ½ tablespoon milk (adjust for desired consistency)

Instructions

Step 1: Activate the yeast by combining warm water and granulated sugar in a small bowl. Sprinkle the yeast over the top and let sit for 10-15 minutes until foamy.
Step 2: In a large bowl, whisk together the flour and salt. Add the activated yeast mixture and olive oil; stir until a sticky dough ball forms. Lightly rub olive oil over the dough surface.
Step 3: Cover the bowl with a damp towel or plastic wrap. Refrigerate for at least 12 hours for the first rise.
Step 4: Grease a 9×13-inch pan and line with parchment paper. Pour 2 tablespoons melted butter into the pan. Deflate the dough by folding it toward the center several times, then place it in the pan. Cover and let rise in a warm spot for 1 ½ to 2 hours.
Step 5: Make the brown butter by melting ½ cup butter in a saucepan over medium heat. Stir until it turns golden-amber with a nutty aroma. Remove from heat and cool for 10 minutes.
Step 6: Mix the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves.
Step 7: Preheat oven to 450℉. With wet fingertips, press deep dimples all over the dough surface. Drizzle the cinnamon-butter mixture evenly over the dough.
Step 8: Bake for 20-25 minutes until golden brown. Let cool in the pan for 10 minutes, then transfer to a cooling rack.
Step 9: Combine powdered sugar, vanilla, and milk to make icing. Drizzle evenly over the warm focaccia. Slice into squares and serve.

Tips & Variations

For extra flavor, add chopped nuts or raisins to the cinnamon-butter topping before baking.
Use a stand mixer fitted with a dough hook to mix the dough if preferred.
Adjust the milk in the icing to reach your preferred consistency, thicker for piping or thinner for drizzling.
Replace cinnamon with pumpkin spice in the topping for a seasonal twist.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven before serving to refresh its softness and flavor.

How to Serve

A close-up image shows several square pieces of cinnamon roll bars stacked on a round white plate. Each piece has a golden-brown base layer with a soft and slightly crumbly texture, topped by a rich, gooey layer mixed with swirled cinnamon and chunks of nuts, all coated with a shiny, white glaze drizzled unevenly across the top. The plate is placed on a white marbled surface, adding a clean and bright background to highlight the warm tones of the bars. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without refrigerating overnight?

Yes, although the slow overnight rise develops better flavor and texture, you can do a faster rise at room temperature for about 2 hours, but the focaccia may be less complex in taste.

What can I substitute for brown butter?

If you don’t want to make brown butter, you can use melted unsalted butter, but the nutty depth of flavor from browned butter is a key characteristic of this recipe.