Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Introduction

This Cinnamon Focaccia combines the soft, airy texture of traditional focaccia with the warm, comforting flavors of cinnamon and brown sugar. Topped with a sweet vanilla glaze, it’s a delightful treat perfect for breakfast, dessert, or a special snack.

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. Repeat 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.
5. Step 5: Make the brown butter. In a small saucepan, melt 1/2 cup butter over medium heat. Stir continuously until it develops a nutty aroma and turns a golden-amber color. Remove from heat immediately to prevent burning and allow to cool for 10 minutes.
6. Step 6: Make the cinnamon topping. Mix the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves.
7. Step 7: Dimple the dough. Preheat oven to 450℉. With wet fingertips, press deep dimples all over the surface of the dough once it has risen. Drizzle the cinnamon-butter mixture evenly over the dimples.
8. Step 8: Bake. Place the pan in the oven and bake for 20-25 minutes until the focaccia is golden brown. Let cool for 10 minutes in the pan, then transfer to a wire rack.
9. Step 9: Finish with vanilla icing. Combine the powdered sugar, milk, and vanilla extract. Stir until smooth, then drizzle over the warm focaccia. Slice into squares and enjoy.

Tips & Variations

• Use room temperature milk for the icing for a smoother drizzle.
• Try adding chopped nuts like pecans or walnuts to the cinnamon topping for extra texture.
• For a dairy-free version, substitute butter with coconut oil and use a plant-based milk for the icing.
• Letting the dough rise overnight in the fridge improves the flavor and texture dramatically.

Storage

Store leftover 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 in a warm oven for 5-7 minutes to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without refrigerating overnight?

Yes, you can skip the overnight rise by letting the dough rise for 1 to 2 hours twice at room temperature. However, the flavor and texture may be less developed compared to the slow, cold fermentation.

What is brown butter and how do I make it?

Brown butter is butter cooked gently until the milk solids turn golden brown, creating a nutty aroma and richer flavor. To make it, melt butter over medium heat and stir continuously until it bubbles and changes color, then remove from heat immediately to avoid burning.

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

This Cinnamon Focaccia recipe is a delightful twist on traditional focaccia bread, infused with warm cinnamon flavor and topped with a luscious brown butter glaze and sweet vanilla icing. With a tender, airy crumb and a golden crust, this sweet and spiced focaccia is perfect for breakfast, brunch, or as a dessert treat.

• Author: Marco
• 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

Yeast Mixture

• 2 cups warm water (heated to about 110℉)
• 2 tsp active dry yeast
• 1 tsp white granulated sugar

Dough

• 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)
• 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℉) 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.
2. Mix the dough: In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and olive oil, stirring until a sticky dough ball forms. Lightly rub the dough’s surface with olive oil 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 to ferment and develop flavor.
4. 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 and folding it several times, then place it in the prepared pan. Cover and allow it to rise for 1 1/2 to 2 hours in a warm spot until puffed.
5. Make the brown butter: Melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir continuously until the butter turns golden-amber and emits a nutty aroma, about 5–7 minutes. Remove from heat immediately to prevent burning and let cool for 10 minutes.
6. Make the cinnamon topping: Mix the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely.
7. Dimple the dough: Preheat your oven to 450℉ (232℃). After the second rise, use wet fingertips to press deep dimples all over the surface of the dough. Drizzle the cinnamon-butter evenly over the dimples for maximum flavor infusion.
8. Bake: Bake the focaccia for 20-25 minutes until golden brown and cooked through. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
9. Finish with vanilla icing: Combine powdered sugar, milk, and vanilla extract in a bowl and whisk until smooth. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve.

Notes

• Brown butter is made by melting unsalted butter over medium heat until golden and fragrant, adding rich nutty flavor.
• Adjust milk quantity in icing to achieve desired drizzle consistency.
• Using parchment paper in the baking pan prevents sticking and makes removal easier.
• Refrigeration for the first rise allows for a slow fermentation, enhancing flavor and texture.

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