Cinnamon Focaccia Recipe
Introduction
Cinnamon focaccia is a delightful twist on the classic Italian bread, combining a soft, airy texture with the warm aroma of cinnamon. Perfect for breakfast or an afternoon treat, this sweet focaccia is simple to make and sure to impress.
Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
Instructions
- Step 1: In a large bowl, combine the yeast, sugar, and 1 cup of warm water. Let it sit for about 5 minutes until it becomes frothy.
- Step 2: Add the flour and melted butter to the yeast mixture. Mix until a soft dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- Step 3: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Step 4: Once risen, press the dough gently into a greased baking pan to spread it evenly. Use your fingers to create dimples all over the surface.
- Step 5: Mix the cinnamon with a tablespoon of sugar and sprinkle evenly over the dough surface.
- Step 6: Bake at 375°F (190°C) for 20-25 minutes or until the focaccia is golden brown on top.
- Step 7: Remove from the oven and allow to cool slightly before slicing and serving.
Tips & Variations
- For extra richness, brush the focaccia with melted butter as soon as it comes out of the oven.
- Try adding chopped nuts or raisins on top with the cinnamon sugar for added texture and flavor.
- Use bread flour instead of all-purpose for a chewier texture.
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 in the oven at 350°F (175°C) for about 5-7 minutes to restore freshness.
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. If you use instant yeast, you can mix it directly with the flour without proofing it in water first.
Can I make this dough ahead of time?
Absolutely. You can prepare the dough, cover it tightly, and refrigerate overnight. Let it come to room temperature and rise before pressing into the pan and baking.
PrintCinnamon Focaccia Recipe
This Cinnamon Focaccia is a delightful twist on the classic Italian bread, infused with warm cinnamon and a touch of sweetness. Soft, fluffy, and golden-baked, it’s perfect for breakfast or as a sweet snack paired with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1 cup warm water (about 110°F/43°C)
- 3 tablespoons unsalted butter, melted (plus extra for greasing and topping)
- 1 teaspoon salt
Topping Ingredients
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon unsalted butter, melted (for brushing)
Instructions
- Activate Yeast: In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 5-10 minutes until frothy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter and the yeast mixture. Mix until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for about 6-7 minutes.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape Dough: Punch down the risen dough and transfer it to a greased 9×13-inch baking pan. Press the dough evenly to fill the pan, then use your fingers to dimple the surface all over.
- Add Topping: Mix the cinnamon and sugar in a small bowl. Brush the dough surface generously with melted butter, then sprinkle the cinnamon sugar mixture evenly over the top.
- Second Rise: Allow the dough to rise again for about 20-30 minutes until slightly puffed.
- Bake: Preheat the oven to 375°F (190°C). Bake the focaccia for 20-25 minutes until the top is golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Remove from the oven and let cool in the pan for 10 minutes. Slice and serve warm or at room temperature.
Notes
- You can substitute all-purpose flour with bread flour for a chewier texture.
- For extra flavor, drizzle a little honey or powdered sugar glaze on top after baking.
- Ensure water is not too hot when activating yeast as it can kill the yeast.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: Cinnamon Focaccia, Sweet Bread, Italian Bread, Cinnamon Sugar Bread, Breakfast Bread
