Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Introduction

Cinnamon Focaccia is a delightful twist on the classic Italian bread, blending warm spices and sweet toppings for a perfect breakfast or snack. Soft and fluffy with a fragrant cinnamon glaze, this bread is sure to become a favorite in your kitchen.

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

1. Step 1: Activate the yeast by combining 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 foamy.
2. Step 2: In a large bowl, whisk together the bread flour and salt. Pour in the yeast mixture and olive oil, stirring until a sticky dough forms. Lightly rub olive oil over the dough’s surface.
3. Step 3: Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours for the first rise.
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 several times, then place it into the pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours.
5. Step 5: To make brown butter, melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir until it turns a golden-amber color and has a nutty aroma (about 6 tablespoons). Remove from heat and let cool for 10 minutes.
6. Step 6: Combine the cooled brown butter with light brown sugar and cinnamon, stirring until the sugar dissolves to create the cinnamon topping.
7. Step 7: Preheat the oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the dough. Drizzle the cinnamon-butter mixture evenly over the dough.
8. Step 8: Bake the focaccia for 20-25 minutes until golden brown. Let it cool in the pan for 10 minutes before transferring to a cooling rack.
9. Step 9: For the vanilla icing, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the warm focaccia, slice into squares, and enjoy.

Tips & Variations

• Use warm (not hot) water to activate the yeast effectively without killing it.
• For extra flavor, sprinkle chopped nuts or raisins on top before baking.
• You can substitute milk with cream or a non-dairy alternative in the icing for a richer or dairy-free option.

Storage

Store leftover cinnamon focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 1 month. To reheat, warm slices in a low oven or toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without refrigerating the dough overnight?

While the overnight rise improves flavor and texture, you can do a shorter rise at room temperature for 2-3 hours. The bread will still be tasty, but less developed in flavor.

What type of flour is best for this recipe?

Bread flour is recommended for its higher protein content, which helps create a chewy and airy crumb. All-purpose flour can be used but may result in a slightly less chewy texture.

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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★★★★★

4.8 from 58 reviews

This Cinnamon Focaccia is a sweet twist on the classic Italian bread, featuring a rich cinnamon-butter topping and a smooth vanilla icing drizzle. The dough is slow-risen for over 12 hours to develop a tender texture and deep flavor. Perfect for breakfast or as a dessert, this focaccia combines the warmth of cinnamon with the buttery softness of traditional focaccia bread.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 15 hours 45 minutes
• Yield: 12 servings 1x
• Category: Baking
• 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 (see notes below)
• 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

1. Activate the yeast: In a small bowl, combine warm water (about 110℉) and granulated sugar. Sprinkle 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 the olive oil, and stir until the dough forms a sticky ball. Lightly rub the surface of the dough with olive oil to prevent drying.
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, cold ferment develops flavor and improves texture.
4. 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 of the bowl and folding it toward the center several times. Transfer the dough to the buttered pan, cover, and let it rise for 1 1/2 to 2 hours in a warm spot until it doubles in size.
5. Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup of butter. Stir continuously until the butter develops a nutty aroma and turns a golden-amber color, yielding about 6 tablespoons of browned butter. Remove from heat immediately to avoid burning and let cool for 10 minutes.
6. Make the cinnamon topping: Stir the light brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely and the mixture is smooth.
7. Dimple the dough: Preheat the oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the risen dough to create pockets for the topping. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.
8. Bake: Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and cooked through. Remove and let cool for 10 minutes in the pan before transferring to a wire rack.
9. Finish with vanilla icing: Combine powdered sugar, milk, and vanilla extract in a small bowl and mix until smooth. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve.

Notes

• Brown butter is made by melting butter and cooking it until it turns golden and fragrant; be careful not to burn it.
• Adjust the milk quantity in the icing to achieve desired drizzle consistency.
• For best results, use bread flour for structure and chewiness.
• Ensure water used to activate yeast is warm but not hot to prevent killing the yeast.
• The long cold fermentation enhances flavor and texture significantly.

Keywords: Cinnamon focaccia, sweet focaccia, brown butter focaccia, Italian bread, cinnamon bread, sweet bread recipe, homemade focaccia