Go Back

Cinnamon Focaccia

A warm, amber-scented loaf with a caramel-kissed crust and the gentle flavor of cinnamon, reminiscent of cinnamon rolls. Perfect for a cozy morning treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 13 hours
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups warm water (heated to about 110℉) Keep water temperature around 110℉ to activate yeast.
  • 2 tsp active dry yeast Ensure yeast is fresh for best results.
  • 1 tsp white granulated sugar Used to activate the yeast.
  • 4 cups bread flour (spooned and leveled) Bread flour is ideal for structure and an open crumb.
  • 1.5 tsp salt Enhances flavor.
  • 1 tbsp olive oil Used to coat the dough.
  • 2 tbsp unsalted butter (melted) For greasing the pan and improving flavor.
  • 6 tbsp brown butter Add nutty flavor to the topping.
Topping Ingredients
  • 1/3 cup light brown sugar Mixes well with cinnamon topping.
  • 2 tsp cinnamon Star flavoring in the focaccia.
  • 1 cup powdered sugar (sifted) For the icing.
  • 1 tsp vanilla extract Enhances sweetness in icing.
  • 2.5 tbsp milk Adjust for desired consistency of icing.

Method
 

Activate Yeast
  1. In a small bowl, combine warm water and granulated sugar. Sprinkle active dry yeast over the top and let it sit for 10–15 minutes until foamy.
Mix Dough
  1. In a large mixing bowl, whisk together the flour and salt. Pour in the activated yeast mixture and olive oil. Stir until a sticky dough forms.
  2. Rub the surface of the dough lightly with olive oil.
First Rise
  1. Cover the bowl with a damp tea towel or plastic wrap and refrigerate for at least 12 hours.
Second Rise
  1. Grease a 9x13-inch baking pan and line with parchment paper. Pour 2 tablespoons of melted butter into the center of the pan.
  2. Gently deflate the dough and place it into the buttered pan. Cover and let rise for 1.5 to 2 hours in a warm spot.
Make Brown Butter
  1. In a small saucepan, melt the butter over medium heat, stirring until it turns golden-amber and has a nutty aroma. Cool for 10 minutes.
Make Cinnamon Topping
  1. Add brown sugar and cinnamon to the browned butter, mixing until dissolved.
Prepare for Baking
  1. Preheat oven to 450℉. Dimple the risen dough with wet fingertips and drizzle the cinnamon-butter over it.
Bake
  1. Bake for 20–25 minutes until golden brown. Cool in the pan for 10 minutes, then transfer to a cooling rack.
Finish with Icing
  1. Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle evenly over warm focaccia, slice and enjoy.

Notes

Serve warm with strong coffee or chai. Store wrapped in parchment and plastic at room temperature for up to 2 days, or freeze for up to 1 month.