Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Introduction

This Cinnamon Focaccia combines the soft, airy texture of traditional focaccia with a sweet, spiced twist that’s perfect for breakfast or dessert. The rich brown butter and cinnamon topping add warmth and depth, while a vanilla glaze adds a lovely finishing touch.

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

1. 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.
2. 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 ball. Rub the surface of the dough lightly with olive oil.
3. Step 3: First rise. Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator for at least 12 hours to develop flavor and texture.
4. 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.
5. Step 5: Make the brown butter. In a small saucepan, melt 1/2 cup butter over medium heat. Continue stirring until you notice a nutty aroma and the butter turns a golden-amber color. Remove immediately to avoid burning and let cool for 10 minutes.
6. Step 6: Make the cinnamon topping. Add the brown sugar and cinnamon to the browned butter, stirring until the sugar dissolves.
7. Step 7: Dimple the dough. Preheat the oven to 450℉. Once the dough has risen, use wet fingertips to press deep dimples all over the surface. Drizzle the cinnamon-butter mixture evenly over the dough.
8. Step 8: Bake. Place the focaccia in the oven and bake for 20-25 minutes until golden brown. Let cool for 10 minutes in the pan, then transfer to a cooling rack.
9. Step 9: Finish with vanilla icing. Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing evenly over the warm focaccia. Slice into squares and enjoy.

Tips & Variations

• Use room temperature ingredients for better yeast activation and dough consistency.
• For extra flavor, sprinkle chopped nuts like pecans or walnuts over the cinnamon butter before baking.
• Adjust the milk in the icing to achieve your preferred drizzle consistency.
• To make a vegan version, substitute butter with coconut oil and use a plant-based milk for the glaze.

Storage

Store 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 in a 350℉ oven for 5-10 minutes to restore freshness. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since instant yeast doesn’t need to be activated in water, simply mix it directly with the dry ingredients and reduce the water slightly. The rising times may also be shorter.

What if I don’t have brown butter? Can I use regular melted butter?

Regular melted butter works, but brown butter adds a deeper, nutty flavor that enhances the cinnamon topping. If you skip browning, simply melt the butter gently and proceed with the recipe.

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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★★★★★

4.9 from 123 reviews

This Cinnamon Focaccia recipe is a delicious twist on traditional Italian focaccia, infused with warm cinnamon and a sweet buttery topping. The dough is slow-fermented overnight for enhanced flavor and texture, then topped with a cinnamon-brown butter glaze before baking. Finished with a smooth vanilla icing drizzle, this baked bread is perfect for breakfast, dessert, or a cozy snack.

• Author: Tim
• Prep Time: 20 minutes (plus 12 hours refrigeration)
• Cook Time: 25 minutes
• Total Time: 13 hours 45 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 Brown 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 (around 110℉) and granulated sugar. Sprinkle the active dry yeast on top and let sit for 10-15 minutes until it becomes foamy, signaling the yeast is activated.
2. Mix the dough: In a large mixing bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and olive oil, then stir until the dough forms a sticky ball. 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 refrigerate for at least 12 hours to slow ferment the dough, enhancing its flavor and texture.
4. Second rise: Grease a 9×13-inch baking pan and line with parchment paper. Pour 2 tablespoons of melted butter into the center. Gently deflate the refrigerated dough by pulling and folding it toward the center several times, then place it in the buttered pan. Cover and let it rise for 1 1/2 to 2 hours in a warm spot until puffed.
5. Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup of butter. Stir occasionally until it turns golden-amber and emits a nutty aroma. Remove immediately to prevent burning and let cool for 10 minutes.
6. Make the cinnamon topping: Mix the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely, creating a rich, spiced glaze.
7. Dimple the dough: Preheat the oven to 450℉. Once dough has risen, use wet fingertips to press deep dimples all over its surface. Evenly drizzle the cinnamon-brown butter mixture over the dimpled dough.
8. Bake: Bake the focaccia for 20-25 minutes until golden brown. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
9. Finish with vanilla icing: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this icing evenly over the warm focaccia. Slice into squares and serve.

Notes

• Brown butter adds a nutty depth of flavor; be careful not to burn it during preparation.
• Adjust milk quantity in the icing to get the desired consistency for drizzling.
• Slow fermentation in the fridge improves dough flavor and texture significantly.
• Using wet fingers to dimple helps prevent dough from sticking.
• This focaccia is best enjoyed the day it’s made but can be stored in an airtight container for up to 2 days.

Keywords: cinnamon focaccia, sweet focaccia, cinnamon bread, brown butter focaccia, vanilla icing bread