Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Introduction

Cinnamon focaccia is a delightful twist on traditional savory focaccia, blending sweet cinnamon and brown butter for a delicious treat. It’s perfect for breakfast, dessert, or a cozy snack. This recipe yields a soft, fragrant bread with a luscious cinnamon-sugar topping and a vanilla glaze.

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 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 it becomes foamy.
2. Step 2: In a large bowl, whisk together the flour and salt. Pour in the activated yeast mixture and olive oil, stirring until a sticky dough forms. Lightly rub the dough’s surface with olive oil.
3. Step 3: Cover the bowl with a damp tea towel or plastic wrap and refrigerate for at least 12 hours to allow the dough to rise slowly.
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 folding it toward the center several times, then place it in the buttered pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours until puffy.
5. Step 5: Make the brown butter by melting 1/2 cup butter in a saucepan over medium heat. Stir continuously until the butter turns golden-amber and releases a nutty aroma. Remove from heat immediately and let cool for 10 minutes.
6. Step 6: Combine the cooled brown butter with light brown sugar and cinnamon, mixing 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 risen dough. Drizzle the cinnamon-butter mixture evenly over the dimples.
8. Step 8: Bake the focaccia for 20-25 minutes until golden brown. Let it cool for 10 minutes in the pan, then transfer to a cooling rack.
9. Step 9: Prepare the vanilla icing by mixing powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the warm focaccia. Slice into squares and enjoy!

Tips & Variations

• For a richer flavor, use browned butter made with unsalted butter and be careful not to burn it for a perfect nutty aroma.
• Adjust the milk in the icing to create your preferred glaze thickness, from thick drizzles to a thinner coating.
• You can add chopped nuts like pecans or walnuts to the cinnamon topping for extra texture and flavor.
• For a dairy-free version, substitute olive oil for butter and use plant-based milk in the icing.

Storage

Store cinnamon focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in a warm oven or toaster oven to refresh softness. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Reduce the amount slightly (about 1 3/4 tsp) and mix it directly with the dry ingredients without proofing.

What if I don’t have bread flour?

All-purpose flour can be used as a substitute, though the focaccia will be slightly less chewy. For best texture, bread flour is recommended.

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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4.5 from 98 reviews

This Cinnamon Focaccia recipe brings together the fluffy, airy texture of traditional Italian focaccia with the warm, sweet flavors of cinnamon and brown sugar. With a long cold fermentation for enhanced flavor and a golden brown crust topped with a rich cinnamon-butter glaze and vanilla icing, it’s a delightful twist perfect for breakfast, brunch, or dessert.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 13 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 the warm water (about 110℉) with granulated sugar. Sprinkle the active dry yeast on top and let it sit undisturbed 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 olive oil. Stir with a wooden spoon or your hand 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. This slow fermentation develops flavor and texture.
4. Second rise preparation: 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. Using your fingers, gently deflate the dough by pulling it from the sides toward the center several times to degas gently. Transfer the dough to 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: In a small saucepan over medium heat, melt 1/2 cup butter. Stir continuously until the butter turns golden-amber and emits a nutty aroma. Immediately remove from heat to prevent burning. Let it cool for about 10 minutes before using in the topping.
6. Prepare cinnamon topping: Stir the light brown sugar and cinnamon into the cooled brown butter until the sugar is dissolved completely.
7. Dimple the dough: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the surface of the risen dough to create characteristic focaccia indentations. Evenly drizzle the cinnamon-butter mixture over the dimpled dough.
8. Bake: Place the pan in the oven and bake for 20-25 minutes until the focaccia is golden brown and cooked through. Remove from oven and let it cool in the pan for 10 minutes before transferring to a cooling rack.
9. Finish with vanilla icing: In a small bowl, combine sifted powdered sugar, milk, and vanilla extract. Whisk until smooth and drizzle evenly over the warm focaccia. Slice into squares and serve fresh.

Notes

• Brown butter is made by melting unsalted butter over medium heat until it turns golden and emits a nutty aroma; be careful not to burn it.
• Heated water should be about 110℉ to activate the yeast properly; too hot or too cold water can kill or inhibit yeast activity.
• Using bread flour gives the focaccia the desired chewy texture due to its higher protein content.
• Long cold fermentation in the refrigerator enhances the dough’s flavor and creates a better crumb structure.
• Wetting your fingertips before dimpling prevents the dough from sticking and tearing.
• The icing drizzle adds a sweet finish that complements the cinnamon topping but can be omitted for a less sweet version.

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