Description
This Cinnamon Focaccia is a delightful twist on the classic Italian bread, combining the rich flavors of cinnamon and brown butter with a soft, airy texture. Prepared through a slow refrigerated rise to develop depth and topped with a sweet vanilla glaze, this recipe yields a perfect breakfast or dessert bread that’s both comforting and elegant.
Ingredients
Dough
- 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
- 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.
- Mix the dough: In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture along with olive oil. Stir until the dough forms a sticky ball. Lightly rub olive oil over the dough surface to keep it from drying out.
- 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 a slow fermentation for better flavor and texture.
- 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 several times. Transfer the dough into the prepared pan. Cover and let it rise for 1.5 to 2 hours in a warm spot until it’s puffy.
- Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup butter. Stir continuously until the butter produces a nutty aroma and turns golden-amber in color. Immediately remove from heat to prevent burning and let cool for 10 minutes.
- Make the cinnamon topping: Combine the browned butter with light brown sugar and cinnamon, stirring until the sugar dissolves completely.
- Dimple the dough: Preheat your oven to 450℉. Once the dough has risen, use wet fingertips to press deep dimples all over the dough’s surface. Evenly drizzle the cinnamon butter mixture over the dimples, allowing the flavors to sink in.
- Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, until the top is golden brown. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool further.
- Finish with vanilla icing: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve warm or at room temperature for a delicious treat.
Notes
- For best results, allow the dough to rise slowly in the refrigerator overnight; this helps develop richer flavor and a tender crumb.
- The brown butter adds a deep, nutty flavor; ensure you watch it closely to prevent burning.
- Adjust milk quantity in the icing for your desired consistency; thicker icing will hold better on the warm bread.
- This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
