Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, combining a soft, airy texture with a sweet, fragrant cinnamon topping. Perfect for breakfast or an afternoon treat, this recipe yields a beautifully golden, aromatic bread that’s sure to impress.

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 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.
2. Step 2: Mix the dough. In a large mixing bowl, whisk together the flour and salt. Then, pour in the activated yeast mixture along with the olive oil. Stir everything together until the dough forms a sticky dough ball. Rub the surface of the dough lightly with olive oil.
3. Step 3: First rise. Cover the bowl with a damp tea towel or plastic wrap. Then, place it in the refrigerator for at least 12 hours.
4. Step 4: Second rise. Grease a 9×13-inch baking pan and line 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 of the bowl and folding it toward the center several times. Then, place the dough into the buttered pan. Cover and let it rise for 1 1/2 to 2 hours in a warm spot in your kitchen.
5. Step 5: Make the brown butter. In a small saucepan, melt 1/2 cup butter over medium heat. Continue stirring until you notice a nutty aroma and the butter turns a golden-amber color. You’ll end up with about 6 tablespoons of browned butter. Remove from heat immediately to avoid burning. Allow it to cool for 10 minutes before using.
6. Step 6: Make the cinnamon topping. Add the brown sugar and cinnamon to the browned butter, mixing until the sugar is dissolved.
7. Step 7: Dimple the dough. Preheat oven to 450℉. Once the dough has risen for a second time, with wet fingertips, press deep dimples all over the surface. Then, drizzle the cinnamon-butter evenly over the dimpled dough.
8. Step 8: Bake. Bake for 20-25 minutes, until the focaccia is golden brown. Let cool for 10 minutes in the pan, then transfer to a cooling rack.
9. Step 9: Finish with vanilla icing. Combine the powdered sugar, milk, and vanilla extract. Mix until smooth. Drizzle the icing evenly over the warm focaccia. Slice into squares and enjoy!

Tips & Variations

• Use room temperature milk or almond milk in the icing for a dairy-free option.
• For extra texture, sprinkle chopped nuts like pecans or walnuts over the cinnamon-butter before baking.
• If you prefer a spicier kick, add a pinch of nutmeg or cloves to the cinnamon mixture.

Storage

Store the 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. To reheat, warm slices in a 350℉ oven for about 5-7 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without refrigeration for 12 hours?

You can let the dough rise at room temperature for 1-2 hours instead of refrigerating, but the slow chill develops better flavor and texture.

What if I don’t have bread flour?

All-purpose flour can be used as a substitute, though the focaccia may be slightly less chewy and airy.

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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★★★★★

4.9 from 102 reviews

This Cinnamon Focaccia is a delightful twist on traditional focaccia bread, featuring a sweet and aromatic cinnamon-butter topping and a smooth vanilla icing drizzle. Soft, fluffy, and with a perfectly dimpled crust, this bread combines the comforting flavors of cinnamon and brown sugar with the richness of browned butter, making it an irresistible treat for breakfast, brunch, or dessert.

• Author: Ria
• Prep Time: 15 minutes (plus 12 hours for first rise)
• Cook Time: 20-25 minutes
• Total Time: 12 hours 40 minutes
• Yield: 12 servings 1x
• Category: Bread
• 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)

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.
2. Mix the dough: In a large mixing bowl, whisk together the flour and salt. Then, pour in the activated yeast mixture along with the olive oil. Stir everything together until the dough forms a sticky dough ball. Rub the surface of the dough lightly with olive oil.
3. First rise: Cover the bowl with a damp tea towel or plastic wrap. Then, place it in the refrigerator for at least 12 hours to allow a slow fermentation that enhances flavor and texture.
4. Second rise: Grease a 9×13-inch baking pan and line 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 of the bowl and folding it toward the center several times. Place the dough into the buttered pan, cover it, and let it rise for 1 1/2 to 2 hours in a warm spot until puffy.
5. Make the brown butter: In a small saucepan, melt 1/2 cup butter over medium heat. Continue stirring until the butter develops a nutty aroma and turns golden-amber. Remove it from heat immediately to prevent burning. Let it cool for 10 minutes before using; this will yield about 6 tablespoons of brown butter.
6. Prepare the cinnamon topping: Stir the light brown sugar and cinnamon into the browned butter until the sugar dissolves completely, creating a rich and aromatic topping.
7. Dimple the dough: Preheat oven to 450℉. Once the dough has risen for the second time, use wet fingertips to press deep dimples all over the surface. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.
8. Bake: Bake in the preheated oven for 20-25 minutes until the focaccia turns golden brown. Let it cool for 10 minutes in the pan, then transfer to a cooling rack.
9. Finish with vanilla icing: Combine powdered sugar, milk, and vanilla extract in a bowl and mix until smooth. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve.

Notes

• Brown butter adds a rich, nutty flavor to the topping; be careful not to burn it by removing from heat as soon as it darkens.
• Refrigerating the dough for the first rise allows for better flavor development through slow fermentation.
• If desired, adjust milk quantity in icing to achieve preferred consistency for drizzling.
• Use wet fingers to dimple the dough to prevent sticking and achieve characteristic focaccia texture.

Keywords: Cinnamon focaccia, sweet focaccia, cinnamon bread, brown butter focaccia, vanilla icing focaccia, Italian bread dessert