Cinnamon Focaccia Recipe
If you’re looking for a showstopper brunch treat or a simply irresistible snack, cinnamon focaccia is about to become your new obsession. This unique take on classic focaccia borrows the pillowy softness and chewy texture you adore, while enveloping every bite in a buttery swirl of cinnamon and brown sugar. Picture all the comfort of a cinnamon roll, but beautifully golden and gloriously easy to pull apart. Topped with a drizzle of vanilla-scented icing, cinnamon focaccia is impossible to resist and guaranteed to vanish fast—one tender, sugary dimple at a time.
Ingredients You’ll Need
The magic of cinnamon focaccia comes from just a handful of essential, easy-to-find ingredients. Each component does a little heavy lifting: from giving the bread its pillowy rise to layering on that unforgettable sweet, spiced finish.
- Warm water: Starting with water heated to about 110℉ encourages the yeast to bloom and develop flavor right from the start.
- Active dry yeast: This trusty leavener makes the focaccia rise into that signature softness with satisfying dimples.
- White granulated sugar: A touch of sugar activates the yeast for a perfectly puffy dough.
- Bread flour: Bread flour’s higher protein content means chewy texture and incredible structure—don’t substitute with all-purpose here if you can help it!
- Salt: Salt balances sweetness and brings out the best in both bread and cinnamon topping.
- Olive oil: This classic touch adds subtle flavor and richness, helping create a beautifully golden crust.
- Unsalted butter: Melted butter in the pan helps the bread achieve crisp, golden edges everyone fights for.
- Brown butter: Browning your butter infuses the cinnamon topping with a toasty, nutty complexity you’ll love.
- Light brown sugar: Brown sugar delivers deep caramel notes that pair perfectly with cinnamon.
- Cinnamon: The star of the show! Use freshly ground for maximum aroma and cozy flavor.
- Powdered sugar: This forms the base of the luscious vanilla icing drizzled over the top.
- Vanilla extract: Just a little makes the icing fragrant and reminiscent of bakery cinnamon buns.
- Milk: Use to whisk up the icing, adjusting the amount for your perfect consistency.
How to Make Cinnamon Focaccia
Step 1: Activate the Yeast
Start things off by combining your warm water and a generous pinch of granulated sugar in a small bowl. Sprinkle the active dry yeast over this sweetened water, then let it sit undisturbed for 10 to 15 minutes. You’re looking for a foamy, bubbly surface—if you see this, your yeast is ready to work its magic!
Step 2: Mix the Dough
Grab a large bowl and whisk together your bread flour and salt. Pour in the foamy yeast mixture and olive oil, then stir into a sticky, cohesive dough. Once everything is mixed, rub a little olive oil on the dough’s surface to keep it moist and prevent sticking.
Step 3: First Rise
Cover your bowl tightly with plastic wrap or a damp tea towel—then let the dough rest in your refrigerator for at least 12 hours. This slow rise gives cinnamon focaccia its subtle tang and extra-soft crumb, so don’t rush it.
Step 4: Second Rise
Coat your 9×13-inch baking pan with more melted butter and a layer of parchment for easy removal. Gently deflate the chilled dough by turning it and folding in toward the center, then place into the prepared pan. Cover and let it sit in a warm, cozy spot for another 1½ to 2 hours, until puffed and airy.
Step 5: Make the Brown Butter
As the dough rises, heat your butter over medium in a small saucepan. Stir until it smells nutty and turns a deep golden-amber, then immediately take it off the heat. Let the brown butter cool slightly, filling your kitchen with the most intoxicating aroma!
Step 6: Make the Cinnamon Topping
Stir brown sugar and cinnamon into the warm brown butter until everything’s glossy and the sugar is dissolved. You’ve just made the sprinkle-worthy, buttery magic that transforms this bread into cinnamon focaccia.
Step 7: Dimple the Dough
Time for the signature focaccia move! Preheat your oven to 450℉. Wet your fingers lightly, then press deep dimples all over the top of the risen dough. Drizzle every drop of your cinnamon-butter topping into these pockets—it’ll bake into gooey, caramelly puddles.
Step 8: Bake
Bake for 20 to 25 minutes, or until the focaccia is triumphantly golden and your kitchen is swimming in the smell of toasty cinnamon and butter. Cool in the pan for about 10 minutes, then use the parchment to lift it onto a rack.
Step 9: Finish with Vanilla Icing
While the cinnamon focaccia is still warm, whisk together powdered sugar, milk, and vanilla extract for a smooth icing. Drizzle this generously over the bread—don’t worry if it trickles into the cracks! Slice into squares and get ready for oohs and ahhs.
How to Serve Cinnamon Focaccia
Garnishes
A simple finish can make every bite feel special. I love showering the warm cinnamon focaccia with a fresh dusting of powdered sugar right before serving. You might try a sprinkle of toasted sliced almonds or even a little extra cinnamon for aroma and crunch.
Side Dishes
This sweet treat is especially heavenly paired with tangy Greek yogurt, a platter of fresh berries, or an icy-cold glass of milk. For a brunch spread, add crisp bacon and scrambled eggs to balance every bite, and don’t forget a hot pot of coffee!
Creative Ways to Present
If you want to wow friends, try cutting cinnamon focaccia into fingers for dipping, or stack squares on a rustic wooden board beside bowls of whipped cream and fresh fruit. For parties, you can even bake it as individual rounds and serve with mini icing pots for drizzling.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap any leftover cinnamon focaccia in foil or plastic wrap and store at room temperature for up to two days. The bread stays impressively soft, especially if you tuck it in an airtight container.
Freezing
This focaccia actually freezes beautifully! Slice it into portions, then wrap tightly in plastic and freeze in a zippered bag for up to two months. Thaw at room temperature or warm from frozen as needed.
Reheating
For that just-baked taste, reheat individual pieces in a 300℉ oven for 5 to 7 minutes, or give them a quick zap in the microwave. Drizzle with a little fresh icing to bring back the original charm if needed.
FAQs
Can I make cinnamon focaccia with all-purpose flour?
You can use all-purpose flour in a pinch, but bread flour really gives this recipe its trademark chewy texture and a lovely, slightly crisp crust. If you do swap, the bread may be a touch softer but still delicious.
How do I know when the dough has risen enough?
Look for dough that has doubled in size during both rises. Giving the surface a gentle poke—the indentation should slowly spring back if it’s ready for the oven.
What can I substitute for brown butter?
If you’re short on time, use melted butter instead, but that deep, nutty flavor of brown butter is part of what makes cinnamon focaccia extraordinary. It’s worth the few extra minutes!
Can I make the dough and bake on the same day?
An overnight rise is key for the best flavor and texture, but if you’re pressed for time, try letting the dough rise at room temperature for 2 to 3 hours until doubled, then proceed. The taste will be slightly less complex but still delightful.
Is cinnamon focaccia best served warm or at room temperature?
While it’s almost impossible to resist warm from the oven, cinnamon focaccia stays moist and flavorful even after it cools. Both ways are fantastic, so serve as you like!
Final Thoughts
Sharing cinnamon focaccia is pure joy—watching those swirls of icing melt into dimpled bread, and seeing everyone reach for just one more square. If you’re craving something comforting, surprising, and totally sharable, give this recipe a try. I really think it’ll earn a permanent spot in your kitchen!
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Cinnamon Focaccia Recipe
- Total Time: 14 hours 45 minutes
- Yield: 1 9×13-inch focaccia 1x
- Diet: Vegetarian
Description
Cinnamon Focaccia is a delightful twist on a classic cinnamon roll, offering a soft and airy bread with a sweet cinnamon topping and vanilla icing. Enjoy the simplicity of this recipe that delivers all the flavors you crave from a cinnamon roll without the extensive preparation.
Ingredients
Dough:
- 2 cups warm water (heated to about 110°F)
- 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
Topping:
- 2 tbsp unsalted butter, melted
- 6 tbsp brown butter
- 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
- Activate the yeast: Combine warm water and granulated sugar in a bowl. Sprinkle yeast over the top and let sit until foamy.
- Mix the dough: Whisk flour and salt in a large bowl. Add yeast mixture and olive oil. Stir to form a sticky dough ball.
- First rise: Cover and refrigerate for at least 12 hours.
- Second rise: Grease a baking pan, deflate dough, place in pan, and let rise for 1 1/2 – 2 hours.
- Make brown butter: Melt butter until golden-amber. Cool for 10 minutes.
- Prepare cinnamon topping: Mix brown sugar and cinnamon in browned butter.
- Dimple the dough: Press dimples in risen dough, drizzle with cinnamon butter.
- Bake: Bake at 450°F for 20-25 minutes until golden brown.
- Finish with icing: Combine powdered sugar, milk, and vanilla. Drizzle over warm focaccia.
Notes
- For the best flavor, allow the dough to rise slowly in the refrigerator.
- Adjust the sweetness of the icing to suit your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 15g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Cinnamon Focaccia, Cinnamon Roll Bread, Sweet Focaccia Recipe
