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Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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★★★★★

4.8 from 114 reviews

This Cinnamon Focaccia is a delightful twist on the classic Italian bread, infused with warm cinnamon and brown sugar flavors. The dough is slowly fermented for a deep, rich taste, baked to a golden perfection, and topped with a luscious vanilla icing drizzle. Perfect for breakfast, snack, or dessert, this recipe combines the soft, airy texture of focaccia with a sweet, aromatic cinnamon topping that will please every palate.

Ingredients

Scale

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
  • 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 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 dough’s surface with olive oil to prevent drying.
  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 fermentation develops flavor and improves texture.
  4. Second rise preparation: 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 and folding it toward the center several times. Place the dough into the prepared pan, cover it, and let it rise for 1 1/2 to 2 hours in a warm spot until it nearly doubles.
  5. Make the brown butter: In a small saucepan, melt 1/2 cup butter over medium heat. Stir continually until the butter smells nutty and turns a golden-amber color (about 5-7 minutes). Remove from heat immediately to avoid burning and let cool for 10 minutes.
  6. Prepare the cinnamon topping: Add the light brown sugar and cinnamon to the browned butter and mix until the sugar has dissolved completely.
  7. Dimple the dough: Preheat the oven to 450℉ (230℃). With wet fingertips, press deep dimples all over the surface of the risen dough in the pan. Evenly drizzle the cinnamon-butter mixture over the dimpled dough for maximum flavor infusion.
  8. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia has turned golden brown. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool further.
  9. Finish with vanilla icing: In a bowl, combine the sifted powdered sugar, milk, and vanilla extract. Stir until smooth and drizzle the icing evenly over the warm focaccia. Slice into squares and serve to enjoy this sweet and aromatic treat.

Notes

  • Brown butter is made by melting butter until it turns golden and smells nutty; it adds rich depth of flavor.
  • Refrigerating the dough overnight allows for better gluten development and enhances the focaccia’s flavor.
  • Adjust milk in the icing to achieve desired drizzling consistency.
  • Use wet fingertips to dimple dough easily and prevent sticking.
  • For a vegan version, substitute butter with plant-based alternatives and powdered sugar suitable for vegans.

Keywords: Cinnamon Focaccia, Sweet Focaccia, Brown Butter Focaccia, Cinnamon Bread, Vanilla Icing Focaccia, Italian Bread Recipe

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