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Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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★★★★★

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.

Ingredients

Scale

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

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