Name: Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 12 h 45 min
Cuisine: Italian
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); 6 tbsp brown butter (see notes); 1/3 cup light brown sugar; 2 tsp cinnamon; 1 cup powdered sugar (sifted); 1 tsp vanilla extract; 2 1/2 tbsp milk (adjust for desired consistency)

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)

6 tbsp brown butter (see notes below)

1/3 cup light brown sugar

2 tsp cinnamon

1 cup powdered sugar (sifted)

1 tsp vanilla extract

2 1/2 tbsp milk (adjust for desired consistency)

Instructions

Step 1: Activate the yeast by combining the warm water and granulated sugar in a small bowl. Sprinkle the active dry yeast on top and let it sit for 10-15 minutes until it becomes foamy.

Step 2: In a large mixing bowl, whisk together the flour and salt. Pour in 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 tea towel or plastic wrap and refrigerate for at least 12 hours for the first rise.

Step 4: 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 folding it toward the center several times, then place it in the pan. Cover and let rise for 1 1/2 to 2 hours in a warm spot.

Step 5: Make the brown butter by melting 1/2 cup butter over medium heat in a small saucepan. Stir until it develops a nutty aroma and a golden-amber color. Remove from heat and let cool for 10 minutes.

Step 6: Combine the brown butter with brown sugar and cinnamon, stirring until the sugar dissolves completely to create the cinnamon topping.

Step 7: Preheat the oven to 450℉. Once the dough has risen, use wet fingertips to press deep dimples all over its surface. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.

Step 8: Bake for 20-25 minutes until golden brown. Let the focaccia cool in the pan for 10 minutes, then transfer to a cooling rack.

Step 9: For the vanilla icing, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle it evenly over the warm focaccia. Slice into squares and enjoy.

Tips & Variations

Use room temperature ingredients to help the yeast activate properly and ensure a fluffy dough.

For extra flavor, sprinkle chopped toasted nuts or raisins over the cinnamon-butter topping before baking.

Adjust the milk amount in the icing to get a thicker or thinner drizzle depending on your preference.

If you prefer a less sweet focaccia, reduce the brown sugar in the topping or skip the vanilla icing.

FAQs

Can I make the dough without refrigerating overnight?

Yes, but the long cold rise develops better flavor and texture. If short on time, let the dough rise at room temperature until doubled, about 1-2 hours, before proceeding.

What is brown butter and how do I make it?

Brown butter is butter cooked until the milk solids turn golden brown, giving a nutty aroma and flavor. Melt butter over medium heat, stirring constantly until it turns golden-amber, then remove from heat to prevent burning.