Name: Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 13 h 40 min
Cuisine: Italian
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; 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)

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Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, combining a soft, airy texture with a sweet cinnamon topping and vanilla icing. Perfect for breakfast or a cozy snack, this recipe offers a delicious balance of buttery sweetness and fragrant spice.

A square piece of cinnamon roll sits on a white speckled plate over a dark blue cloth, showing three visible layers of soft, light-brown dough with swirls of dark cinnamon filling inside, topped with a thick layer of white icing that drips slightly over the edges, giving a glossy look. Next to the plate, there is a white speckled ceramic cup filled with creamy coffee with light tan froth on top. In the background, more pieces of cinnamon rolls with the same layers and white icing sit on a wooden board, all placed on a white marbled surface. A metal fork is partially visible on the left side near the bottom of the image. Photo taken with an iphone --ar 4:5 --v 7

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 notes 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

Step 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.
Step 2: Mix the dough. In a large mixing bowl, whisk together the flour and salt. Then, pour in the activated yeast mixture along with the olive oil. Stir everything together until the dough forms a sticky dough ball. Rub the surface of the dough lightly with olive oil.
Step 3: First rise. Cover the bowl with a damp tea towel or plastic wrap. Then, place it in the refrigerator for at least 12 hours.
Step 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. Using your fingers, gently deflate the dough by pulling it from the sides of the bowl and folding it toward the center several times. Place the dough into the buttered pan, cover, and let it rise for 1 1/2 to 2 hours in a warm spot.
Step 5: Make the brown butter. In a small saucepan, melt 1/2 cup butter over medium heat. Stir continuously until it has a nutty aroma and turns golden-amber. Remove from heat immediately to prevent burning and let cool for 10 minutes.
Step 6: Make the cinnamon topping. Add the brown sugar and cinnamon to the browned butter, stirring until the sugar dissolves.
Step 7: Dimple the dough. Preheat oven to 450℉. With wet fingertips, press deep dimples all over the dough’s surface. Drizzle the cinnamon-butter mixture evenly over the dough.
Step 8: Bake. Bake for 20-25 minutes until golden brown. Let cool in the pan for 10 minutes, then transfer to a cooling rack.
Step 9: Finish with vanilla icing. Combine powdered sugar, milk, and vanilla extract. Mix until smooth. Drizzle evenly over the warm focaccia. Slice into squares and enjoy!

Tips & Variations

Use bread flour for a chewier texture; all-purpose flour can be substituted but may yield a softer crumb.
For a richer flavor, brown the butter carefully and do not let it burn.
Adjust milk in the icing for your preferred consistency, thicker for drizzling or thinner for a glaze.
Add chopped nuts like pecans or walnuts to the topping for extra crunch.
Try adding a teaspoon of ground cardamom or nutmeg to the cinnamon sugar for a spiced twist.

Storage

Store the 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 a warm oven before serving to restore softness and flavor.

How to Serve

The image shows a silver baking pan filled with soft white dough that is thick and pillowy, with uneven puffed surfaces. Swirled on top are dark brown streaks of cinnamon or chocolate sauce, adding a marbled effect across the dough. Two woman's hands with light skin are pressing down and poking holes into the dough, one wearing a delicate gold bracelet. The pan sits on a white marbled surface, bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without the overnight rise?

While the overnight rise develops flavor and texture, you can skip the fridge step and let the dough rise twice at room temperature for shorter periods. The result will be good, but less complex in flavor.

What is brown butter and how do I make it?

Brown butter is butter cooked gently until it turns golden and releases a nutty aroma. Melt butter over medium heat while stirring constantly, then remove from heat once it reaches a golden-amber color to avoid burning.