Cinnamon Focaccia Recipe

Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, blending sweet and buttery flavors with a soft, airy texture. Topped with a cinnamon brown butter glaze and a vanilla drizzle, this treat is perfect for breakfast or an afternoon snack.

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

1. 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.
2. Step 2: 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’s surface.
3. Step 3: Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours to rise slowly.
4. 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 pulling and folding it towards the center several times, then transfer it to the prepared pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours.
5. Step 5: To make the brown butter, melt 1/2 cup butter in a small saucepan over medium heat, stirring continuously. When it turns golden-amber and smells nutty, remove it from heat. Let cool for 10 minutes.
6. Step 6: Stir the brown sugar and cinnamon into the browned butter until the sugar dissolves completely.
7. Step 7: Preheat the oven to 450℉. Using wet fingertips, press deep dimples all over the risen dough. Drizzle the cinnamon-butter mixture evenly over the top.
8. Step 8: Bake for 20-25 minutes until the focaccia is golden brown. Let cool for 10 minutes in the pan, then transfer to a cooling rack.
9. Step 9: Mix powdered sugar, milk, and vanilla extract until smooth to make the vanilla icing. Drizzle over the warm focaccia, slice into squares, and serve.

Tips & Variations

• For extra flavor, sprinkle chopped nuts or raisins over the cinnamon-butter before baking.
• Use bread flour for a chewier texture, but all-purpose flour works in a pinch.
• Adjust the milk in the icing to get your preferred drizzle consistency, thicker for a bold contrast or thinner for a subtle glaze.

Storage

Store cinnamon focaccia in an airtight container at room temperature for up to 2 days. For longer storage, keep it wrapped tightly and freeze for up to 1 month. To reheat, warm slices in a toaster oven or regular oven at 350℉ for a few minutes until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without letting it rise overnight?

The slow, overnight rise develops flavor and improves texture, but if you’re short on time, you can let the dough rise for 1-2 hours at room temperature instead. The bread will be lighter and less complex in flavor.

What is brown butter and why is it used here?

Brown butter is regular butter cooked until the milk solids turn golden and release a nutty aroma. It adds depth and richness to the focaccia, enhancing the cinnamon sweetness and overall flavor.

Cinnamon Focaccia Recipe

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★★★★★

4.6 from 141 reviews

This Cinnamon Focaccia is a unique twist on the classic Italian bread, incorporating warm spices and a sweet cinnamon-brown butter topping. The dough is made with bread flour, activated yeast, and olive oil, and allowed to rise slowly for enhanced flavor and texture. Once baked to a golden perfection, it’s finished with a luscious vanilla icing drizzle, making this focaccia a perfect balance of soft, fluffy bread with a sweet, comforting finish ideal for breakfast or dessert.

• Author: Dylan
• Prep Time: 15 minutes (plus 12+ hours for first rise)
• Cook Time: 20-25 minutes
• Total Time: 12 hours 40 minutes to 13 hours (including rising times)
• Yield: One 9x13-inch focaccia, about 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough 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)

Brown Butter Cinnamon Topping

• 6 tbsp brown butter (made from 1/2 cup unsalted butter)
• 1/3 cup light brown sugar
• 2 tsp cinnamon

Vanilla Icing

• 1 cup powdered sugar (sifted)
• 2 1/2 tbsp milk (adjust for desired consistency)
• 1 tsp vanilla extract

Instructions

1. 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.
2. Mix the dough. In a large mixing 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 the surface of the dough with olive oil to keep it from drying out.
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 fermentation improves flavor and texture.
4. Second rise preparation. 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 several times using your fingers to pull and fold the dough from the sides toward the center. Transfer the dough to the prepared pan, cover, and let rise in a warm spot for 1 1/2 to 2 hours until puffed.
5. Make the brown butter. In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir continuously until it develops a nutty aroma and turns golden-amber. Remove immediately from heat to avoid burning and let cool for 10 minutes.
6. Prepare the cinnamon topping. Mix the light brown sugar and cinnamon into the cooled browned butter until the sugar dissolves, creating a sweet cinnamon butter mixture.
7. Dimple the dough. Preheat the oven to 450℉ (232℃). 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 the focaccia. Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. Allow it to cool for 10 minutes in the pan before transferring to a wire rack.
9. Finish with vanilla icing. Combine the sifted powdered sugar, milk, and vanilla extract in a bowl. Whisk until the icing is smooth and drizzle it evenly over the warm focaccia. Slice into squares and serve warm or at room temperature.

Notes

• Allowing the dough to rise slowly overnight in the fridge develops a deeper flavor and better texture.
• Be careful not to burn the brown butter; remove it from heat as soon as it turns a golden-amber color.
• Adjust the amount of milk in the icing to reach your preferred drizzle consistency.
• Wet fingertips make dimpling the dough easier and prevent sticking.
• Use bread flour for better structure and chewiness in the focaccia.

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