Cinnamon Focaccia with Brown Butter and Vanilla Icing Recipe

Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, infused with warm spices and sweet brown butter. This soft, aromatic treat is perfect for breakfast or a cozy snack anytime. Its tender crumb combined with a cinnamon-sugar topping makes it irresistible.

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. In a small bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 10-15 minutes until it becomes foamy.
2. Step 2: Mix the dough. In a large mixing bowl, whisk together the flour and salt. Pour in the activated yeast mixture and olive oil. Stir until the dough forms a sticky ball. Lightly rub olive oil over the dough’s surface.
3. Step 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.
4. Step 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 folding it toward the center several times, then place it into the prepared pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours.
5. Step 5: Make the brown butter. Melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir continuously until the butter turns golden-amber and smells nutty. Remove from heat immediately and let cool for 10 minutes.
6. Step 6: Prepare the cinnamon topping by mixing the browned butter with light brown sugar and cinnamon until the sugar dissolves.
7. Step 7: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the risen dough. Drizzle the cinnamon-butter mixture evenly over the surface.
8. Step 8: Bake for 20-25 minutes until golden brown. Let cool in the pan for 10 minutes, then transfer to a cooling rack.
9. Step 9: Make the vanilla icing by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the warm focaccia. Slice into squares and enjoy!

Tips & Variations

• Use bread flour for better structure and chewiness in the focaccia.
• For a vegan version, substitute butter with plant-based margarine and use non-dairy milk for the icing.
• Add chopped nuts like pecans or walnuts to the cinnamon topping for extra texture.
• Adjust milk quantity in the icing to achieve desired thickness for drizzling.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it longer, wrap tightly and freeze for up to 1 month. Reheat slices in a warm oven (350℉) for 5-7 minutes or until warmed through. The icing may soften after storage but still adds sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough without refrigerating it overnight?

Yes, you can let the dough rise at room temperature for about 2 hours instead of refrigerating. However, the slow rise in the fridge improves flavor and texture.

What if I don’t have light brown sugar?

You can substitute dark brown sugar for light brown sugar, but it will result in a slightly stronger molasses flavor. White granulated sugar is not recommended as it won’t provide the same richness.

Cinnamon Focaccia with Brown Butter and Vanilla Icing Recipe

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★★★★★

4.6 from 66 reviews

This Cinnamon Focaccia recipe combines the rustic charm of traditional focaccia with the warm, sweet flavors of cinnamon and brown sugar. Featuring a slow rise for perfect texture and topped with a luscious brown butter cinnamon glaze and vanilla icing, this dessert focaccia is a delightful treat for breakfast or snack time.

• Author: Zane
• Prep Time: 15 minutes active, plus 12 hours inactive (first rise)
• Cook Time: 25 minutes
• Total Time: 12 hours 40 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 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. Add the activated yeast mixture and olive oil, stirring until a sticky dough ball forms. Lightly rub olive oil over the dough surface 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 to allow slow fermentation for improved flavor and 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. Gently deflate the dough by folding it from the sides toward the center several times. Place the dough into the buttered pan, cover, and let it rise in a warm spot for 1 1/2 to 2 hours until puffed.
5. Make the brown butter: Melt 1/2 cup unsalted butter in a small saucepan over medium heat, stirring constantly until the butter turns golden-amber with a nutty aroma, about 5-7 minutes. Remove from heat immediately and cool for 10 minutes to make approximately 6 tablespoons of brown butter.
6. Make the cinnamon topping: Stir the light brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely, forming a flavorful glaze.
7. Dimple the dough: Preheat the oven to 450℉ (232℃). Using wet fingertips, press deep dimples evenly all over the surface of the risen dough. Drizzle the cinnamon-butter mixture evenly over the dimpled dough, allowing it to pool in the indentations for maximum flavor.
8. Bake: Bake the focaccia in the preheated oven for 20-25 minutes until the top turns a rich golden brown and edges are crisp. Let it cool in the pan for 10 minutes before transferring to a wire rack.
9. Finish with vanilla icing: Whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. Drizzle this icing evenly over the warm focaccia. Slice into squares and serve warm or at room temperature for a sweet and aromatic treat.

Notes

• Brown butter is made by melting unsalted butter over medium heat until it turns golden-amber and develops a nutty aroma; be careful not to burn it.
• The slow first rise in the refrigerator enhances the dough’s flavor and texture.
• Use wet fingers when dimpling to prevent sticking and to create deep indentations.
• Adjust milk in the icing to achieve desired consistency for drizzling.
• Serve the focaccia warm for the best flavor experience.

Keywords: cinnamon focaccia, sweet focaccia, brown butter focaccia, cinnamon bread, Italian dessert bread, homemade focaccia, cinnamon sugar bread