Name: Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 15 h 40 min
Cuisine: Italian
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)

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If you are craving a treat that combines the warm spice of cinnamon with the rich, nutty flavor of brown butter, then this Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe is exactly what you need in your kitchen. This focaccia bread is a delightful twist on the classic Italian staple, transforming it into a sweet, aromatic indulgence that feels both cozy and special. The soft, pillowy texture infused with cinnamon and brown butter, topped with a luscious vanilla icing drizzle, makes each bite a comforting experience. It’s perfect for breakfast, brunch, or just a sweet snack shared with friends and family.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a single thick layer of pale beige, lumpy dough. A white spatula with a red handle rests inside the bowl, partially covered in the dough and positioned on the right side. The dough has a rough texture, and the bowl's transparent sides show some dough sticking lightly to the edges. Photo taken with an iphone --ar 4:5 --v 7

Putting together this amazing Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe is a breeze with a handful of simple yet crucial ingredients. Each element plays a key role in developing the rich texture, fragrant aroma, and irresistible flavor that make this focaccia so unforgettable.

Warm water (2 cups): The perfect temperature activates the yeast, crucial for a fluffy dough rise.
Active dry yeast (2 tsp): The magic that makes your bread rise and develop that airy texture.
White granulated sugar (1 tsp): Feeds the yeast and adds a subtle hint of sweetness.
Bread flour (4 cups): Higher protein content ensures a chewy, satisfying crumb.
Salt (1 1/2 tsp): Balances sweetness and enhances all the other flavors.
Olive oil (1 tbsp): Adds a delicate richness and keeps the dough moist.
Unsalted butter (2 tbsp, melted): Used to grease the pan, prevents sticking and adds flavor.
Brown butter (6 tbsp): Nutty, deep flavor that elevates the cinnamon topping uniquely.
Light brown sugar (1/3 cup): Adds sweetness and moisture to the cinnamon topping.
Cinnamon (2 tsp): The star spice that brings warmth and aroma.
Powdered sugar (1 cup, sifted): The base of the smooth, creamy vanilla icing.
Vanilla extract (1 tsp): Infuses the icing with a lovely aromatic sweetness.
Milk (2 1/2 tbsp, adjust as needed): Creates the perfect consistency for the icing drizzle.

How to Make Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Step 1: Activate the Yeast

Begin by warming your water to about 110 degrees Fahrenheit. Combine it with the granulated sugar in a small bowl, then sprinkle the yeast on top. Let it sit undisturbed for 10 to 15 minutes until it becomes frothy and bubbly. This shows your yeast is alive and ready to work its magic for the dough.

Step 2: Mix the Dough

In a large mixing bowl, whisk together the bread flour and salt to ensure even distribution. Pour in the yeast mixture and olive oil, stirring until a sticky dough ball forms. Don’t be shy about rubbing a little olive oil on the dough surface at this stage; this keeps it from drying out and adds tenderness.

Step 3: First Rise

Cover your dough with a damp tea towel or plastic wrap and pop it into the fridge for at least 12 hours. This slow, cold fermentation develops fantastic flavor and gives the dough texture that is both fluffy and robust — the perfect base for our focaccia.

Step 4: Second Rise in the Pan

Grease a 9×13-inch baking pan with melted butter and line it with parchment paper. Gently deflate the dough by pulling it toward the center and folding it over itself several times. Transfer it to your prepared pan, cover, and let it rise for another 1 1/2 to 2 hours in a warm spot. You’ll notice it puffing up beautifully, ready to soak up flavors.

Step 5: Make the Brown Butter

Over medium heat, melt half a cup of unsalted butter in a small saucepan. Stir continuously as it starts to foam and turn golden amber while releasing a dreamy nutty aroma. Once browned, immediately remove from heat to prevent burning, then let it cool for about 10 minutes.

Step 6: Prepare the Cinnamon Topping

Whisk the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves. This mixture will become the flavorful glaze that settles into the dough’s dimples and brings that signature warm sweetness.

Step 7: Dimple the Dough and Add the Topping

Preheat your oven to 450 degrees Fahrenheit. With moist fingertips, press deep dimples all over the dough’s surface in the pan. Pour the cinnamon-brown butter mixture evenly across the top, letting it seep into every crevice for maximum flavor impact.

Step 8: Bake to Golden Perfection

Bake your focaccia for 20 to 25 minutes until it has turned a gorgeous golden brown. Once out of the oven, let it cool in the pan for about 10 minutes before moving it carefully to a cooling rack. This pause helps the texture set just right.

Step 9: Finish with Vanilla Icing

Mix the sifted powdered sugar with the vanilla extract and milk until smooth and pourable. Drizzle the vanilla icing evenly over the warm focaccia, letting it cascade into nooks and edges. Slice into squares, and prepare to fall in love with every bite.

How to Serve Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

The image shows six thick, square cinnamon roll pieces stacked on a round white plate with a slightly textured surface. Each piece has a light golden brown base layer topped with a middle layer of caramelized cinnamon swirls, giving a warm brown color with darker edges. On top, there is a thin drizzle of white icing that glistens softly, adding contrast and a smooth texture to the rough cinnamon topping. The plate sits on a white marbled surface, and in the background, a bowl with cinnamon sticks is placed slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of toasted pecans or chopped walnuts on top right after the icing goes on can introduce a delightful crunch and additional warmth that complements the cinnamon-brown butter base perfectly. Freshly ground cinnamon dusted lightly adds a beautiful finishing touch and aroma.

Side Dishes

This focaccia shines as a stand-alone treat but pairs wonderfully with a bowl of spiced apple cider or a creamy latte. For brunch, serve alongside fresh fruit salad to balance the sweetness and add a refreshing contrast.

Creative Ways to Present

Cut your cinnamon brown butter focaccia into small squares for a charming party platter or stack them with layers of mascarpone cream and fresh berries for an indulgent focal point on your dessert table. Wrapping squares individually also makes a fantastic homemade gift idea.

Make Ahead and Storage

Storing Leftovers

To keep the focaccia fresh, store any leftovers in an airtight container at room temperature for up to two days. This retains its softness and flavorful crumb without drying out.

Freezing

Wrap the focaccia tightly in plastic wrap, then place it inside a freezer-safe bag or container and freeze for up to 3 months. When you want to enjoy it again, thaw overnight in the fridge, then warm gently before serving.

Reheating

Reheat slices in a preheated oven at 350 degrees Fahrenheit for 5 to 8 minutes until just warm and slightly crisp on the edges. Avoid microwaving as it can make the focaccia chewy rather than tender and airy.

FAQs

Can I use all-purpose flour instead of bread flour?

While bread flour provides better structure due to its higher protein content, all-purpose flour can be used in a pinch. Expect a slightly softer and less chewy texture, but the cinnamon and brown butter flavors will still shine through beautifully.

Why does the dough need to rise in the refrigerator for so long?

The extended cold rise slows yeast fermentation, allowing more complex flavors to develop and giving the dough a better texture. It also makes the dough easier to handle and shapes a perfect focaccia crumb.

How do I know when my brown butter is ready?

Brown butter is ready when it turns a deep golden brown color and produces a rich, nutty aroma. Keep a close eye and stir constantly to avoid burning, which happens quickly once the butter starts to brown.

Can I make the vanilla icing thicker or thinner?

Absolutely! Adjust the milk quantity gradually to get your preferred drizzle consistency—less milk for thicker icing, more for a thin, delicate drizzle that soaks into the focaccia’s surface.

Is this Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe suitable for beginners?

Definitely! While the process involves a slow rise and multiple steps, each one is simple and forgiving. Patience is key, but the rewarding result is well worth the wait, even for first-timers.

Final Thoughts

This Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe is one of those special dishes that instantly feels like a warm hug on a plate. Its comforting flavors and soft, tender texture make it a perfect loaf to share or savor quietly with a cup of tea. I encourage you to try it at home—you’ll find that this cozy focaccia quickly becomes one of your all-time favorite indulgences to bake and enjoy.

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