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Cinnamon Focaccia Recipe

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★★★★★

4.5 from 75 reviews

This Cinnamon Focaccia is a deliciously sweet twist on the traditional Italian bread, infused with the warm flavors of cinnamon and brown butter. Perfectly soft and fluffy with a golden crust, it’s topped with a cinnamon-sugar glaze and finished with a smooth vanilla icing. Ideal for breakfast or as a sweet snack, this recipe uses an overnight rise for enhanced flavor and texture.

Ingredients

Scale

Dough 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

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 (approximately 110℉) with granulated sugar. Sprinkle active dry yeast on top and let it sit for 10-15 minutes until foamy, indicating the yeast is active.
  2. Mix the dough: In a large bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture along with olive oil. Stir until a sticky dough ball forms. Lightly rub olive oil over the surface of the dough to prevent drying.
  3. First rise: Cover the bowl tightly with a damp tea towel or plastic wrap. Place it in the refrigerator and let the dough rise slowly for at least 12 hours to develop 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 center of the pan. Gently deflate the dough by pulling it from the sides of the bowl and folding towards the center a few times. Transfer the dough to the buttered pan. Cover and let it rise in a warm spot for 1 ½ to 2 hours until puffy.
  5. Make the brown butter: In a small saucepan over medium heat, melt ½ cup butter. Stir continuously until it develops a nutty aroma and turns golden-amber. Immediately remove from heat to avoid burning. Let cool for 10 minutes before use.
  6. Prepare the cinnamon topping: Mix the brown butter with light brown sugar and cinnamon until the sugar dissolves completely.
  7. Dimple the dough: Preheat the oven to 450℉. With wet fingertips, press deep dimples evenly across the surface of the risen dough. Drizzle the cinnamon-butter mixture evenly over the dimples.
  8. Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes until golden brown and cooked through. Let cool in the pan for 10 minutes, then transfer to a cooling rack.
  9. Finish with vanilla icing: In a small bowl, combine powdered sugar, vanilla extract, and milk. Mix until smooth and drizzle over the warm focaccia. Slice into squares and serve.

Notes

  • To make brown butter, melt ½ cup unsalted butter over medium heat, stirring continuously. Watch for a nutty aroma and golden-amber color, then immediately remove from heat to prevent burning. Cool for 10 minutes before use.
  • The overnight refrigeration during the first rise helps develop a richer flavor and better texture.
  • Use wet fingers to dimple the dough to prevent sticking.
  • Adjust milk in icing for desired drizzle consistency.

Keywords: cinnamon, focaccia, brown butter, overnight, cinnamon roll

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