Why Make This Recipe
Cinnamon Focaccia is a warm, sweet bread that brings comfort and joy to any meal. It combines the soft texture of focaccia with the delightful flavors of cinnamon and brown sugar. This recipe is perfect for breakfast, snacks, or dessert. Plus, it fills your kitchen with an incredible aroma as it bakes. Making this focaccia is not only rewarding but also a great way to impress family and friends!
How to Make Cinnamon Focaccia
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)
Directions:
Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for 10-15 minutes until it becomes foamy.
Mix the dough: In a large bowl, whisk the flour and salt together. Pour in the activated yeast mixture and olive oil. Stir until the dough forms a sticky ball. Lightly rub the surface with olive oil.
First rise: Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator for at least 12 hours.
Second rise: 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 it from the sides and folding it toward the center. Place the dough into the buttered pan, cover, and let it rise for 1 1/2 to 2 hours in a warm spot.
Make the brown butter: In a small saucepan, melt 1/2 cup butter over medium heat. Stir until it has a nutty aroma and turns golden-amber. Remove it from the heat and let it cool for 10 minutes.
Make the cinnamon topping: Add brown sugar and cinnamon to the browned butter, mixing until the sugar dissolves.
Dimple the dough: Preheat the oven to 450℉. Once the dough has risen, use wet fingertips to press dimples all over the dough. Drizzle the cinnamon-butter evenly over the surface.
Bake: 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: Combine powdered sugar, milk, and vanilla extract. Mix until smooth. Drizzle the icing over the warm focaccia, slice into squares, and enjoy!
How to Serve Cinnamon Focaccia
Cinnamon Focaccia is delicious on its own or served warm. You can pair it with coffee or tea for breakfast, or enjoy it as a sweet snack in the afternoon. For an extra treat, serve it with whipped cream or a scoop of vanilla ice cream.
How to Store Cinnamon Focaccia
To store Cinnamon Focaccia, place it in an airtight container at room temperature. It will stay fresh for 2-3 days. If you want to keep it longer, you can freeze the focaccia. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. Thaw it at room temperature when you’re ready to enjoy.
Tips to Make Cinnamon Focaccia
- Make sure the water is warm but not hot when activating the yeast. This ensures it stays alive and works well.
- Don’t skip the first rise in the refrigerator. It develops flavor and helps create the bread’s texture.
- Keep the dough covered while it rises to prevent it from drying out.
- Adjust the milk in the icing for your preferred consistency; if you want it thicker, use less milk.
Variation
For a different twist, try adding chopped nuts or raisins to the cinnamon topping. You can also experiment with different spices, like nutmeg or cardamom, for a unique flavor.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour creates a chewier focaccia.
2. How do I know when the focaccia is done baking?
The focaccia is done when it’s golden brown on top and sounds hollow when tapped on the bottom.
3. Can I make this recipe gluten-free?
You can use a gluten-free flour blend designed for bread, but the texture may vary. Always check if the yeast is gluten-free.
Cinnamon Focaccia
- Total Time: 780 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A warm, sweet bread combining a soft focaccia texture with delightful flavors of cinnamon and brown sugar, perfect for breakfast, snacks, or dessert.
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
- 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
- In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for 10-15 minutes until it becomes foamy.
- In a large bowl, whisk the flour and salt together. Pour in the activated yeast mixture and olive oil. Stir until the dough forms a sticky ball. Lightly rub the surface with olive oil.
- Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator for at least 12 hours.
- 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 and place it into the buttered pan, cover, and let it rise for 1 1/2 to 2 hours in a warm spot.
- In a small saucepan, melt 1/2 cup butter over medium heat until it has a nutty aroma and turns golden-amber. Remove it from heat and let cool for 10 minutes.
- Add brown sugar and cinnamon to the browned butter, mixing until the sugar dissolves.
- Preheat the oven to 450℉. Use wet fingertips to press dimples all over the dough and drizzle cinnamon-butter evenly over the surface.
- Bake for 20-25 minutes until golden brown. Let cool for 10 minutes in the pan before transferring to a cooling rack.
- Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over warm focaccia, slice into squares, and enjoy!
Notes
Make sure the water is warm but not hot when activating the yeast. Don’t skip the first rise in the refrigerator for flavor development. Adjust icing milk for preferred consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg