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Cinnamon Focaccia Recipe

Cinnamon Focaccia Recipe
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★★★★★

5.3 from 12 reviews

This Cinnamon Focaccia is a delightful twist on the classic Italian bread, infused with warm cinnamon and topped with a rich brown butter cinnamon-sugar glaze and a smooth vanilla icing. Perfect for a sweet breakfast treat or dessert, this focaccia is soft, aromatic, and irresistibly flavorful.

Ingredients

Scale

Dough

  • 2 cups warm water heated to 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 the 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 the dough forms a sticky, cohesive ball. Lightly rub olive oil over the surface of the dough 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. This slow rise develops 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. Using your fingers, gently deflate the dough by pulling it from the sides and folding it toward the center several times. Transfer the dough into the prepared pan, cover it, and let it rise for 1 ½ to 2 hours in a warm spot until puffy.
  5. Make the brown butter: In a small saucepan, melt ½ cup unsalted butter over medium heat. Stir continuously until the butter develops a golden-amber color and a nutty aroma. Remove from heat immediately to avoid burning and let cool for 10 minutes before using.
  6. Prepare the cinnamon-sugar topping: Combine the brown butter, light brown sugar, and cinnamon in a bowl, mixing until the sugar dissolves completely into the butter.
  7. Dimple the dough: Preheat your oven to 450℉. Once the dough has risen, wet your fingertips and press deep dimples evenly all over the dough surface. Drizzle the cinnamon-butter mixture uniformly over the dimpled dough.
  8. Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes or until the top turns golden brown. Let it cool in the pan for 10 minutes before transferring it to a wire rack.
  9. Finish with vanilla icing: Whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. Drizzle this icing evenly over the warm focaccia. Slice into squares and serve warm or at room temperature for the best flavor.

Notes

  • Brown Butter: To make brown butter, melt unsalted butter and cook it until it turns golden and emits a nutty aroma. This intensifies the flavor for the topping.
  • Texture: The slow overnight rise in the refrigerator helps develop a complex flavor and chewy texture in the bread.
  • Milk in Icing: Adjust milk quantity to achieve desired icing consistency, thicker for drizzling slowly and thinner for spreading easily.
  • Storage: Store any leftovers wrapped in plastic wrap at room temperature for 2 days or freeze for up to 1 month.
  • Serving Suggestion: Serve with a cup of coffee or tea for a perfect breakfast or snack.

Nutrition

Keywords: cinnamon focaccia, sweet focaccia, cinnamon bread, brown butter focaccia, vanilla icing focaccia, Italian sweet bread

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