Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
