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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.

Ingredients

Scale

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

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