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Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/cinnamon-brown-butter-focaccia-with-vanilla-icing-recipe/