Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare cinnamon topping: Stir the light brown sugar and cinnamon into the cooled brown butter until the sugar is dissolved completely.
- 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.
- 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.
- 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
