Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, combining fluffy, tender dough with a sweet and aromatic cinnamon topping. Perfect for breakfast or an afternoon treat, this recipe brings warmth and comfort with every bite.

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 the warm water (about 110℉) with the granulated sugar. Sprinkle the active dry yeast on top and let it sit for 10-15 minutes until it becomes foamy.
2. Step 2: Mix the dough. In a large 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 olive oil over the dough’s surface.
3. Step 3: First rise. Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator for at least 12 hours to slowly ferment.
4. Step 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. Gently deflate the dough by folding it toward the center several times, then transfer it to the pan. Cover and let the dough rise 1 1/2 to 2 hours in a warm spot.
5. Step 5: Make the brown butter. In a small saucepan over medium heat, melt 1/2 cup of butter. Stir continuously until it turns golden-amber and smells nutty. Remove immediately to prevent burning. Cool for 10 minutes.
6. Step 6: Make the cinnamon topping. Mix the cooled brown butter with light brown sugar and cinnamon until the sugar dissolves.
7. Step 7: Dimple the dough. Preheat the oven to 450℉. Using wet fingertips, press deep dimples all over the dough’s surface. 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 golden brown. Let the focaccia cool in the pan for 10 minutes before transferring it to a cooling rack.
9. Step 9: Finish with vanilla icing. Combine 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 homemade browned butter and allow it to cool completely before mixing with sugar and cinnamon.
• You can add chopped nuts like pecans or walnuts to the cinnamon topping for extra texture and flavor.
• Adjust the milk in the icing to achieve your preferred drizzle consistency—thicker for a bold glaze or thinner for a lighter touch.
• Try substituting light brown sugar with dark brown sugar for a deeper molasses flavor.

Storage

Store leftover 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 toaster oven or regular oven until warm to revive softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without refrigerating it overnight?

Yes, but the long refrigeration helps develop flavor and texture. Without it, allow the dough to rise at room temperature for about 2-3 hours instead, though results may be less complex.

What type of flour is best for focaccia?

Bread flour is ideal because it has a higher protein content, which creates a better structure and chewiness. However, all-purpose flour can be used as a substitute with slightly different texture.

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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★★★★★

4.5 from 90 reviews

This Cinnamon Focaccia recipe combines the classic Italian bread with a sweet, buttery cinnamon twist. Perfect for a cozy breakfast or a delightful dessert, the focaccia is made with a soft, airy dough that undergoes a slow refrigerator rise for enhanced flavor and texture. Topped with a luscious cinnamon brown butter glaze and finished with a smooth vanilla icing, this recipe yields a golden-brown, fragrant bread that’s irresistibly delicious.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 13 hours 40 minutes
• Yield: 12 servings (slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 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, mix the warm water (about 110℉) with the granulated sugar. Sprinkle the active dry yeast over the 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 the activated yeast mixture and olive oil into the bowl. Stir everything together until you form a sticky dough ball. Lightly rub the surface of the dough with olive oil to prevent sticking.
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 rise enhances the dough’s flavor and texture.
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 it from the sides of the bowl and folding it toward the center several times. Transfer the dough to the buttered pan, cover, and let it rise for 1 1/2 to 2 hours in a warm spot until it nearly doubles in size.
5. Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir continuously until the butter emits a nutty aroma and turns a golden-amber color, producing about 6 tablespoons of browned butter. Immediately remove from heat to avoid burning and allow it to cool for 10 minutes before use.
6. Prepare the cinnamon topping: Combine the browned butter with brown sugar and cinnamon, stirring until the sugar dissolves completely.
7. Dimple the dough: Preheat your oven to 450℉ (232℃). Once the dough has completed the second rise, use wet fingertips to press deep dimples all over the surface of the dough. Evenly drizzle the cinnamon-butter mixture over the dimpled dough to ensure it seeps into the indentations.
8. Bake: Place the baking pan in the preheated oven and bake for 20-25 minutes until the focaccia turns a golden brown color. After baking, let the focaccia cool in the pan for 10 minutes before transferring it to a cooling rack.
9. Finish with vanilla icing: In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle this icing evenly over the warm focaccia. Slice into squares to serve and enjoy the perfect balance of sweet cinnamon flavor and tender focaccia bread.

Notes

• Brown butter is made by melting butter over medium heat, stirring continuously until the milk solids turn golden brown and emit a nutty aroma. Cool before using to avoid melting the sugar.
• The refrigerated first rise can be done overnight to fit your schedule and helps develop a richer flavor.
• Adjust milk quantity in icing to achieve the desired consistency for drizzling.
• Ensure your water for activating yeast is not too hot to avoid killing the yeast; 110℉ is ideal.
• Using bread flour ensures better gluten development for a chewy focaccia texture.

Keywords: Cinnamon Focaccia, Sweet Focaccia, Brown Butter Focaccia, Italian Bread Dessert, Cinnamon Bread