Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Introduction

This Cinnamon Focaccia offers a delightful twist on traditional focaccia bread, combining its soft, airy texture with a sweet cinnamon-sugar topping and a vanilla glaze. Perfect for breakfast or an indulgent snack, it’s a comforting and flavorful treat to bake at home.

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 warm water and granulated sugar in a small bowl. Sprinkle the yeast over the surface and let sit for 10-15 minutes until foamy.
2. Step 2: In a large bowl, whisk together bread flour and salt. Add the activated yeast mixture and olive oil, stirring until a sticky dough forms. Lightly rub olive oil over the dough’s surface.
3. Step 3: Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours to allow the dough to rise slowly.
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 of the pan. Deflate the dough by gently pulling and folding it toward the center, then transfer it into the pan. Cover and let it rise in a warm spot for 1½ to 2 hours.
5. Step 5: To make brown butter, melt ½ cup unsalted butter in a small saucepan over medium heat. Stir constantly until it turns a golden-amber color and gives off a nutty aroma. Remove from heat and let cool for 10 minutes.
6. Step 6: Mix brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely, creating the cinnamon topping.
7. Step 7: Preheat the oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the dough. Drizzle the cinnamon-butter mixture evenly over the dimpled dough.
8. Step 8: Bake the focaccia for 20-25 minutes until golden brown. Let it cool for 10 minutes in the pan before transferring to a wire rack.
9. Step 9: Prepare the vanilla icing by combining powdered sugar, milk, and vanilla extract in a bowl. Stir until smooth, then drizzle over the warm focaccia. Slice into squares and serve.

Tips & Variations

• For a richer flavor, use browned butter in the dough as well as the topping.
• If you prefer a less sweet focaccia, reduce the brown sugar in the topping by half.
• Try adding chopped nuts like pecans or walnuts to the cinnamon sugar topping for extra texture.
• Use almond milk or another milk alternative to make the icing dairy-free.

Storage

Store any 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. Reheat gently in the oven at 350℉ for 5-10 minutes to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without refrigeration?

The long, cold rise helps develop flavor and texture, but if short on time, you can let the dough rise twice at room temperature. Expect a lighter flavor and slightly different crumb.

What type of flour is best for focaccia?

Bread flour is ideal because its higher protein content creates a chewy, airy texture. All-purpose flour can be used but may result in a softer focaccia.

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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★★★★★

4.9 from 150 reviews

• Author: Ella
• Total Time: 12 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Cinnamon Focaccia recipe offers a delightful twist on traditional Italian focaccia by incorporating sweet cinnamon and brown butter flavors. Soft and fluffy with a golden crust, it’s topped with a luscious cinnamon-butter glaze and finished with a vanilla icing drizzle, making it perfect as a dessert or sweet snack.

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Ingredients

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Dough 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)

Cinnamon 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)

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Instructions

1. Activate the yeast: In a small bowl, combine warm water (about 110℉) with granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 10-15 minutes until it becomes foamy, indicating that the yeast is activated and ready to use.
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 a sticky dough ball forms. Lightly rub the surface of the dough with olive oil to keep it moist.
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 the dough to ferment slowly, enhancing the flavor and texture.
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 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 in a warm spot for 1 1/2 to 2 hours until it is puffy.
5. Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Continue stirring until the butter develops a nutty aroma and turns a golden-amber color, resulting in about 6 tablespoons of browned butter. Remove from heat immediately to avoid burning, then allow it to cool for 10 minutes.
6. Make the cinnamon topping: Combine the brown sugar and cinnamon with the cooled browned butter, mixing until the sugar dissolves completely to create a rich, flavorful glaze.
7. Dimple the dough: Preheat the oven to 450℉. Once the dough has fully risen, use wet fingertips to press deep dimples all over the surface. Drizzle the cinnamon-butter mixture evenly over the dimpled dough to infuse it with flavor.
8. Bake: Place the pan in the preheated oven and bake for 20-25 minutes until the focaccia turns golden brown. After baking, let it cool for 10 minutes in the pan before transferring it to a cooling rack.
9. Finish with vanilla icing: Whisk together the sifted powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve warm or at room temperature.

Notes

• Brown butter is made by melting butter and cooking it until it turns golden and smells nutty. It adds extra depth of flavor to the focaccia.
• The first long, slow rise in the refrigerator improves the dough’s flavor and texture significantly.
• Adjust the milk in the icing to get your desired consistency—thicker for drizzles, thinner for spreading.
• For best results, use bread flour to get a chewy and airy texture.
• This focaccia is best enjoyed fresh but can be stored covered at room temperature for up to 2 days.

• Prep Time: 15 minutes plus 12 hours rising
• Cook Time: 25 minutes
• Category: Bread, Dessert
• Method: Baking
• Cuisine: Italian

Keywords: Cinnamon Focaccia, Sweet Focaccia, Brown Butter Focaccia, Vanilla Iced Bread, Italian Sweet Bread