Cinnamon Focaccia with Brown Butter Cinnamon Topping and Vanilla Icing Recipe

Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, combining soft, airy dough with a sweet cinnamon and brown butter topping. Finished with a smooth vanilla icing, it’s perfect for breakfast or a comforting snack. This recipe involves an overnight rise for maximum flavor and texture.

Ingredients

• 2 cups warm water (about 110℉)
• 2 teaspoon active dry yeast
• 1 teaspoon white granulated sugar
• 4 cups bread flour, spooned and leveled
• 1 ½ teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoon unsalted butter, melted
• Cinnamon-Sugar Topping:
• 6 tablespoon brown butter (see notes)
• ⅓ cup light brown sugar
• 2 teaspoon cinnamon
• Vanilla Icing:
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 ½ tablespoon milk (adjust for desired consistency)

Instructions

1. Step 1: Activate the yeast by combining warm water and granulated sugar in a small bowl. Sprinkle yeast on top and let sit for 10-15 minutes until foamy.
2. Step 2: In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil, stirring until a sticky dough ball forms. Lightly rub the dough surface with olive oil.
3. Step 3: Cover the bowl with a damp tea towel or plastic wrap, then refrigerate for at least 12 hours for the first rise.
4. Step 4: Grease a 9×13-inch baking pan and line with parchment paper. Pour 2 tablespoons melted butter into the pan. Deflate the dough by folding it several times, then place in the pan. Cover and let rise in a warm spot for 1½ to 2 hours.
5. Step 5: Make the brown butter by melting ½ cup butter over medium heat, stirring until golden-amber and fragrant. Remove immediately and cool for 10 minutes.
6. Step 6: Mix brown sugar and cinnamon into the brown butter until dissolved to create the cinnamon topping.
7. Step 7: Preheat oven to 450℉. With wet fingers, press deep dimples all over the dough surface. Drizzle the cinnamon-butter topping evenly over the dough.
8. Step 8: Bake for 20-25 minutes until golden brown. Cool in the pan for 10 minutes before transferring to a rack.
9. Step 9: Make the vanilla icing by combining powdered sugar, vanilla extract, and milk until smooth. Drizzle over warm focaccia. Slice and serve.

Tips & Variations

• Use bread flour for a chewier texture; all-purpose flour can be substituted but may yield a softer bread.
• Chilling the dough overnight enhances flavor and makes it easier to handle.
• For extra indulgence, sprinkle chopped nuts like pecans over the cinnamon topping before baking.
• Adjust milk in icing to achieve your preferred drizzle thickness.

Storage

Store 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 in a warm oven for a few minutes to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without refrigerating overnight?

Yes, you can let the dough rise twice at room temperature, but the flavor and texture may not be as developed as with the overnight refrigeration.

What is brown butter and how do I make it?

Brown butter is butter cooked until the milk solids turn golden and release a nutty aroma. Melt ½ cup butter over medium heat, stirring constantly, and remove from heat as soon as it browns to prevent burning. Let it cool before using.

Cinnamon Focaccia with Brown Butter Cinnamon Topping and Vanilla Icing Recipe

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This Cinnamon Focaccia recipe combines the fluffy texture of traditional focaccia bread with a sweet, cinnamon-infused brown butter topping and a smooth vanilla icing drizzle. Perfect for breakfast or dessert, it features an overnight yeast rise that enhances flavor and texture, topped with a homemade cinnamon-sugar butter and finished with a luscious vanilla glaze.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 13 hours 45 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 2 cups warm water (about 110℉)
• 2 teaspoons active dry yeast
• 1 teaspoon white granulated sugar
• 4 cups bread flour, spooned and leveled
• 1 ½ teaspoons salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, melted

Cinnamon-Sugar Topping

• 6 tablespoons brown butter (made from ½ cup unsalted butter)
• ⅓ cup light brown sugar
• 2 teaspoons cinnamon

Vanilla Icing

• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 ½ tablespoons milk (adjust for desired consistency)

Instructions

1. Activate the yeast: In a small bowl, combine warm water heated to about 110℉ and granulated sugar. Sprinkle the active dry yeast over the surface 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 along with the olive oil. Stir until the dough comes together into a sticky ball. Lightly rub the surface of the dough 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 allow for slow fermentation and flavor development.
4. Second rise preparation: 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 and folding it towards the center several times, then place the dough into the buttered pan.
5. Second rise: Cover the dough and let it rise for 1 ½ to 2 hours in a warm spot until it is puffy and nearly doubled in size.
6. Make the brown butter: In a small saucepan, melt ½ cup unsalted butter over medium heat. Continue stirring until it turns a golden-amber color and releases a nutty aroma. Immediately remove from heat to prevent burning and allow it to cool for 10 minutes before using.
7. Prepare cinnamon topping: Mix the light brown sugar and cinnamon into the browned butter until the sugar dissolves completely.
8. Dimple the dough: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the surface of the risen dough. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.
9. Bake: Bake the focaccia in the preheated oven for 20-25 minutes until golden brown. Let it cool in the pan for 10 minutes, then transfer it to a cooling rack.
10. Finish with vanilla icing: Combine powdered sugar, vanilla extract, and milk in a bowl. Mix until smooth, adjusting milk quantity for preferred consistency. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve.

Notes

• For the brown butter, be sure to remove the saucepan from heat as soon as the butter turns golden-amber to prevent burning and bitterness.
• Adjust the milk quantity in the vanilla icing to get the desired thickness for drizzling.
• Using warm water (110℉) to activate the yeast is crucial for proper fermentation.
• Refrigerating the dough overnight develops deeper flavors and improves texture.
• Wet fingertips help create dimples without sticking while preparing the focaccia for baking.

Keywords: cinnamon, focaccia, brown butter, overnight, cinnamon roll, sweet bread