Description
This Cinnamon Focaccia recipe offers a sweet twist on the classic Italian flatbread, featuring a soft, airy texture enriched by brown butter and a cinnamon-sugar topping. After a long refrigerator rise, the dough is baked to a golden brown and finished with a smooth vanilla icing drizzle, making it perfect for breakfast or dessert.
Ingredients
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
- 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: Combine warm water (about 110℉) 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, indicating the yeast is active.
- Mix the dough: In a large bowl, whisk together flour and salt. Pour in the activated yeast mixture along with olive oil. Stir until a sticky dough ball forms. Lightly rub olive oil over the dough surface to prevent drying.
- First rise: Cover the mixing bowl with a damp towel or plastic wrap. Refrigerate the dough for at least 12 hours to develop flavor and texture.
- Second rise: Grease a 9x13-inch baking pan and line it with parchment paper. Pour 2 tablespoons of melted butter into the pan. Using your fingers, gently deflate and fold the dough several times, then transfer it into the greased pan. Cover and let 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 unsalted butter. Stir constantly until it turns golden-amber with a nutty aroma. Remove immediately and let cool for 10 minutes to avoid burning.
- Prepare cinnamon topping: Mix the brown sugar and cinnamon into the cooled browned butter until the sugar dissolves completely.
- Dimple the dough and add topping: Preheat your oven to 450℉. With wet fingertips, press deep dimples over the surface of the dough in the pan. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes until the focaccia is golden brown. Let it cool in the pan for 10 minutes before transferring to a cooling rack.
- Finish with vanilla icing: Stir together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve.
Notes
- Ensure the water for yeast activation is around 110℉ to properly activate the yeast without killing it.
- The long refrigerator rise helps develop flavor and improves dough texture.
- Brown butter adds a nutty depth to the cinnamon topping, do not skip browning the butter.
- To prevent dough drying during rises, keep it covered tightly.
- Adjust the milk in the icing to reach desired drizzle consistency.
- You can store leftovers in an airtight container for up to 2 days; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
