Description
This Cinnamon Focaccia is a delightful twist on traditional Italian focaccia, incorporating warm cinnamon and brown butter for a sweet, aromatic treat. Perfectly soft and fluffy with a tender crumb, it’s topped with a rich cinnamon-brown sugar glaze and finished with a smooth vanilla icing drizzle. Ideal as a breakfast pastry or a comforting snack, this recipe involves a slow, overnight refrigerator fermentation for deep flavor and a final bake that yields a golden, aromatic bread.
Ingredients
Scale
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)
Cinnamon Topping
- 6 tbsp brown butter (see notes)
- 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, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and olive oil. Stir until the dough forms a sticky ball. Lightly rub olive oil on the dough surface to prevent drying.
- First rise: Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours to slowly ferment and develop flavor.
- Second rise: Grease a 9×13-inch baking pan and line with parchment paper. Pour 2 tablespoons of melted butter into the center. Gently deflate the dough by folding it towards the center several times, then transfer it to the buttered pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours until puffy.
- Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup butter, stirring constantly until it turns golden-amber and has a nutty aroma. Remove from heat immediately to prevent burning. Cool for 10 minutes.
- Prepare cinnamon topping: Combine the brown butter, light brown sugar, and cinnamon in a bowl. Mix until sugar dissolves and the topping is well combined.
- Dimple the dough: Preheat your oven to 450℉. With wet fingertips, press deep dimples all over the surface of the risen dough. Drizzle the cinnamon-butter mixture evenly across the dimpled dough.
- Bake: Place the focaccia in the oven and bake for 20-25 minutes until golden brown. Let it cool for 10 minutes in the pan before transferring it to a cooling rack.
- Finish with vanilla icing: In a bowl, mix together powdered sugar, milk, and vanilla extract until smooth. Drizzle evenly over the warm focaccia. Slice into squares and serve.
Notes
- Brown butter is made by melting unsalted butter over medium heat and cooking it until it turns nutty and golden-amber, which brings a rich depth of flavor.
- Refrigerating the dough overnight enhances the flavor and texture by allowing slow fermentation.
- If you want a more pronounced cinnamon flavor, you can increase the cinnamon to 1 tablespoon.
- Adjust milk in the vanilla icing for desired thickness; less milk for thicker icing, more for thinner glaze.
- Ensure water for yeast activation is not too hot (above 115℉) to avoid killing the yeast.
- Prep Time: 20 minutes (plus 12 hours for first rise)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Cinnamon Focaccia, Sweet Focaccia, Brown Butter Bread, Italian Bread Recipe, Vanilla Icing Focaccia
