Description
This Cinnamon Focaccia recipe creates a soft, aromatic, and golden-brown Italian bread infused with warm cinnamon and brown butter flavors. The focaccia is beautifully dimpled, topped with a sweet cinnamon-brown sugar butter glaze, and finished with a delicate vanilla icing drizzle. Perfect for breakfast, brunch, or a sweet snack, this recipe includes a long, slow rise in the refrigerator for maximum flavor and texture.
Ingredients
Dough
- 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 brown butter (see notes below)
- 1/3 cup light brown sugar
- 2 tsp cinnamon
Vanilla Icing
- 1 cup powdered sugar (sifted)
- 1 tsp vanilla extract
- 2 1/2 tbsp milk (adjust for desired consistency)
Instructions
- 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, confirming the yeast is active and ready.
- Mix the dough. In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and olive oil, then stir until a sticky dough forms. Lightly rub olive oil over the dough surface to prevent drying.
- First rise. Cover the dough bowl with a damp tea towel or plastic wrap and place it in the refrigerator. Allow it to rise slowly for at least 12 hours, developing flavor and texture.
- Second rise preparation. Grease a 9×13-inch baking pan and line it with parchment paper. Pour 2 tablespoons of melted butter into the pan center. Deflate the dough gently by folding it from the sides toward the center several times, then place the dough into the buttered pan. Cover and let the dough rise in a warm spot for 1 1/2 to 2 hours until puffed.
- Make the brown butter. In a small saucepan over medium heat, melt 1/2 cup unsalted butter, stirring continually until it smells nutty and turns a golden-amber color. This process creates about 6 tablespoons of browned butter. Remove from heat immediately to avoid burning and let cool for 10 minutes.
- Make the cinnamon topping. Stir the light brown sugar and ground cinnamon into the cooled brown butter until the sugar dissolves and the mixture is smooth.
- Dimple the dough. Preheat your oven to 450℉. With wet fingertips, press deep dimples all over the risen dough surface. Drizzle the cinnamon-butter mixture evenly over the dimpled dough, allowing the topping to seep into the crevices.
- Bake. Place the pan in the preheated oven and bake for 20-25 minutes until the focaccia turns golden brown. Remove from oven and let it cool for 10 minutes in the pan before transferring to a cooling rack.
- Finish with vanilla icing. Whisk together the sifted powdered sugar, vanilla extract, and milk until smooth to form a drizzle-able icing. Drizzle this icing evenly over the warm focaccia. Slice into 12 squares and serve warm or at room temperature.
Notes
- Brown butter adds a rich, nutty flavor; make sure to watch it closely so it doesn’t burn.
- The slow refrigerator rise enhances the dough’s flavor complexity and texture.
- Wet your fingertips with water before dimpling the dough to prevent sticking.
- Adjust the milk quantity in the icing for preferred consistency; thicker for piping, thinner for drizzling.
- Store leftover focaccia in an airtight container for up to 3 days or freeze for longer storage.
