Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Introduction

This Cinnamon Focaccia is a delightful twist on traditional focaccia bread, infused with warm spices and a sweet cinnamon topping. Soft, fluffy, and fragrant, it makes a perfect treat for breakfast or an afternoon 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 instructions 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 by combining the warm water and granulated sugar in a small bowl. Sprinkle the yeast over the top and let it sit for 10-15 minutes until foamy.
2. Step 2: In a large bowl, whisk together the flour and salt. Add the activated yeast mixture and olive oil, stirring until a sticky dough ball forms. Lightly rub olive oil over the dough surface.
3. Step 3: Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours for the first rise.
4. Step 4: 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 pulling and folding it inward several times, then place it in the pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours.
5. Step 5: To make the brown butter, melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir constantly until it turns golden-amber and emits a nutty aroma, then remove from heat and let cool for 10 minutes.
6. Step 6: Mix the brown sugar and cinnamon into the browned butter until the sugar dissolves.
7. Step 7: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the risen dough. Drizzle the cinnamon-butter mixture evenly across the surface.
8. Step 8: Bake the focaccia for 20-25 minutes until golden brown. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
9. Step 9: Combine the powdered sugar, milk, and vanilla extract to make the icing. Mix until smooth and drizzle over the warm focaccia. Slice into squares and enjoy!

Tips & Variations

• For a nuttier flavor, try adding chopped toasted nuts like pecans or walnuts on top before baking.
• Use whole wheat flour instead of bread flour for a heartier texture, adjusting liquid as needed.
• If you prefer less sweetness, reduce the brown sugar in the cinnamon topping or omit the icing.
• Make brown butter carefully by watching it closely to avoid burning; remove from heat as soon as the aroma changes.

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. To reheat, warm slices in a 350℉ oven for 5-7 minutes until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, mix it directly with the flour and reduce the initial water slightly. The rising times remain similar.

What can I substitute for brown butter?

If you don’t have time to brown butter, melted unsalted butter will work, though it won’t provide the same nutty depth of flavor that browned butter adds to the focaccia.

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Print Recipe

★★★★★

4.6 from 86 reviews

This Cinnamon Focaccia recipe offers a delightful twist on the classic Italian bread by infusing it with warm cinnamon and brown sugar flavors, topped with a rich vanilla glaze. The focaccia is made with a slow refrigerator rise for enhanced flavor and texture, then baked to a golden brown and finished with a sweet cinnamon-butter drizzle and vanilla icing. Perfect for breakfast, brunch, or a comforting dessert treat.

• Author: Nora
• Prep Time: 20 minutes (plus 12 hours refrigeration and 2 hours rising)
• Cook Time: 20-25 minutes
• Total Time: Approximately 14 hours 45 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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 Butter 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, 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, 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 everything together until the dough forms a sticky dough ball. Lightly rub the surface of the dough with olive oil to prevent drying out.
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 develops flavor and texture in the dough.
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 of the bowl and folding it toward the center several times. Transfer the dough into the buttered pan, cover, and let it rise for 1 1/2 to 2 hours in a warm spot until it puffs up.
5. Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Stir continuously until the butter turns a golden-amber color and emits a nutty aroma—be careful not to burn it. Remove from heat and let cool for 10 minutes.
6. Prepare the cinnamon topping: Add the light brown sugar and cinnamon to the cooled brown butter, stirring until the sugar is dissolved and the mixture is well combined.
7. Dimple the dough: Preheat your oven to 450℉. Once the dough has risen for the second time, use wet fingertips to press deep dimples all over the surface of the dough. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.
8. Bake: Place the pan in the preheated oven and bake for 20-25 minutes until the focaccia is golden brown and cooked through. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool further.
9. Finish with vanilla icing: In a small bowl, combine powdered sugar, milk, and vanilla extract. Mix until smooth to form the icing. Drizzle the icing evenly over the warm focaccia, slice into squares, and serve.

Notes

• Brown butter is made by melting butter over medium heat until it turns golden with a nutty aroma; be careful not to burn it.
• The long refrigerator rise enhances the dough’s flavor and texture dramatically.
• Use warm water around 110℉ to activate yeast properly without killing it.
• Adjust milk quantity in the icing to achieve the desired consistency for drizzling.
• Ensure fingers are wet when dimpling the dough to prevent sticking.

Keywords: Cinnamon Focaccia, cinnamon bread, sweet focaccia, Italian bread, browned butter, vanilla glaze