Cinnamon Focaccia Recipe
Cinnamon Focaccia is truly a dream come true for anyone who adores sweet, pillowy baked treats with a touch of cozy spice. Imagine all the irresistible, chewy goodness of classic focaccia—now layered with silky brown butter, cinnamon-sugar swirls, and finished with a gorgeous vanilla glaze. This is the kind of recipe that turns an ordinary afternoon into a memorable occasion, and it brings the warm, inviting aroma of a bakery right into your kitchen. Whether you’re serving it as a brunch centerpiece or as an indulgent snack, Cinnamon Focaccia always guarantees that magical combination of comfort and delight.
Ingredients You’ll Need
Ingredients You’ll Need
Baking Cinnamon Focaccia is delightfully straightforward, especially when you realize that each ingredient brings its own unique magic to the table. From good olive oil to the sweet finish of brown sugar and vanilla, you won’t believe how a handful of pantry staples transforms into something truly special.
- Warm water: Ensures the yeast activates fully, giving your focaccia a lofty, tender crumb.
- Active dry yeast: The secret to that beautiful rise—make sure it gets nice and foamy before you begin mixing.
- White granulated sugar: Just a teaspoon helps jumpstart the yeast activation process.
- Bread flour: Provides structure, chew, and the classic focaccia texture that makes this bread so nostalgic.
- Salt: Draws out flavor in every bite and balances the overall sweetness.
- Olive oil: Enriches the dough and lends signature focaccia flavor and moisture.
- Unsalted butter: Adds a rich, buttery layer that soaks into the bread as it bakes—melt it before use!
- Brown butter: This magical ingredient delivers deep, nutty flavor and really elevates the cinnamon topping.
- Light brown sugar: Melts into the topping, adding a caramel flavor that pairs beautifully with cinnamon.
- Cinnamon: The aromatic heart of this recipe! Choose a good quality, fresh cinnamon for maximum impact.
- Powdered sugar: Makes a velvety, sweet glaze for the finishing touch.
- Vanilla extract: Infuses the icing with warm, fragrant sweetness.
- Milk: Adjusts the glaze texture so you get perfect drizzle coverage—not too thick, not too thin.
How to Make Cinnamon Focaccia
Step 1: Activate the Yeast
Start on the right foot by combining your warm water and a sprinkle of granulated sugar in a bowl. Gently add the yeast over the top and let it bloom for 10 to 15 minutes, until it’s delightfully foamy and aromatic. This step is essential for a light, airy Cinnamon Focaccia.
Step 2: Mix the Dough
In a large bowl, whisk your bread flour and salt together, then pour in the foamy yeast mixture and olive oil. Stir everything up until a sticky dough forms. It won’t look perfect yet, but that’s just fine—focaccia is forgiving! Finish by rubbing a touch of olive oil on the dough surface to keep it moist.
Step 3: First Rise (Overnight Chill)
Cover your dough bowl with a damp tea towel or plastic wrap, then pop it into the fridge for a nice, slow rise—at least 12 hours works best. This lengthy chill develops deep flavors and a slightly tangy character that really elevates your Cinnamon Focaccia.
Step 4: Second Rise and Prepare the Pan
Grease a 9×13-inch baking pan and line it with parchment. Pour two tablespoons of melted butter into the center. Take your risen dough, gently pull it from the sides, folding it inwards a few times to deflate. Place in the buttery pan, cover, and let it rise again in a warm spot for 1 1/2 to 2 hours, until puffy.
Step 5: Make the Brown Butter
In a small saucepan, melt 1/2 cup butter over medium heat and stir until you get a nutty aroma and lovely golden-amber color. Watch this step carefully—the transformation is quick! Cool the brown butter for about 10 minutes before using it in your topping.
Step 6: Prepare the Cinnamon Topping
Stir together the cooled brown butter, brown sugar, and cinnamon until everything looks glossy, fragrant, and fully blended. This decadent mixture is your secret weapon for making Cinnamon Focaccia unforgettable.
Step 7: Shape and Dimple the Dough
Preheat your oven to 450℉. Water your fingertips (to prevent sticking), then press deep dimples all over the risen dough. Next, drizzle that glorious cinnamon-butter mixture evenly, letting it seep into every little well.
Step 8: Bake to Perfection
Slide your pan onto the center rack and bake for 20 to 25 minutes, until the focaccia surface is bubbling and golden brown. Let it cool in the pan for 10 minutes, then transfer to a rack so the bottom doesn’t get soggy.
Step 9: Finish with Vanilla Icing
While the bread is still warm, whisk together the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle lavishly over your golden Cinnamon Focaccia, slice into squares, and get ready for a bite of pure happiness!
How to Serve Cinnamon Focaccia
Garnishes
Add a sprinkle of extra cinnamon, a scatter of toasted pecans, or even a pinch of flaky sea salt on top. These finishing touches boost the flavor and make your Cinnamon Focaccia look absolutely bakery-worthy.
Side Dishes
Pair slices with fresh fruit, a scoop of vanilla ice cream, or a frothy latte for an unforgettable brunch or dessert. Because it’s not overwhelmingly sweet, Cinnamon Focaccia also shines alongside a fresh ricotta spread or tangy yogurt.
Creative Ways to Present
Cut your focaccia into playful sticks for dipping, serve it as a show-stopping brunch board centerpiece, or wrap squares in parchment and ribbon for edible gifts. Just watch how quickly it vanishes from the table!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover Cinnamon Focaccia in an airtight container at room temperature for up to two days. If you’d like it to stay fresher even longer, refrigerating will buy you another day or two, though a quick reheat will revive its softness.
Freezing
Cinnamon Focaccia freezes beautifully! Allow it to cool completely, then wrap individual squares in plastic wrap and place in a freezer bag. Thaw at room temperature, or overnight in the fridge, for a fresh-baked treat whenever cravings strike.
Reheating
For that just-baked warmth and softness, reheat slices in a 300℉ oven for 8–10 minutes, or briefly in a toaster oven. If you prefer the glaze soft and runny, wrap loosely in foil so it stays gooey and delicious.
FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! The texture will be slightly lighter and less chewy, but the Cinnamon Focaccia will still taste fabulous. If you have bread flour on hand, though, it does add an extra bit of bakery-style lift.
What’s the best way to brown butter without burning it?
Melt the butter over medium heat and watch closely as it bubbles and turns golden; once it smells nutty and you see brown bits forming, remove immediately from the heat. Pour it into a cool bowl so it stops cooking and doesn’t burn.
Can I make Cinnamon Focaccia vegan?
Yes! Swap butter for your favorite vegan alternative and use plant-based milk in the icing. You’ll still get those beautiful layers of cinnamon, brown sugar, and golden bread.
Do I need to let the dough rise overnight?
The overnight rise is worth it for flavor and texture, but if you’re pressed for time, you can let it rise in a warm spot for at least 2 hours—just know that the focaccia may not be quite as flavorful or chewy.
Is Cinnamon Focaccia best served warm or at room temperature?
It’s spectacular warm, right after the icing goes on, but also holds up beautifully at room temperature. If you’re serving leftovers, a quick warm-up in the oven brings it right back to life.
Final Thoughts
I can’t recommend Cinnamon Focaccia enough; it’s a sweet, comforting twist on a classic that always turns an ordinary day into something special. Gather your ingredients, invite a friend or two to help, and enjoy the incredible aroma and flavor this bake brings into your kitchen. Treat yourself—you deserve it!
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Cinnamon Focaccia Recipe
- Total Time: 13 hours
- Yield: 1 9×13-inch focaccia 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of this delectable Cinnamon Focaccia. A perfect treat for breakfast or dessert, this sweet and fluffy bread is sure to be a hit with your family and friends.
Ingredients
Main 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
Toppings:
- 2 tbsp unsalted butter (melted)
- 6 tbsp brown butter (see notes below)
- 1/3 cup light brown sugar
- 2 tsp cinnamon
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 and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 10-15 minutes until it becomes foamy.
- 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 stick dough ball. Rub the surface of the dough lightly with olive oil.
- First rise: Cover the bowl with a damp tea towel or plastic wrap. Then, place it in the refrigerator for at least 12 hours.
- Second rise: Grease a 9×13-inch baking pan and line 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 of the bowl and folding it toward the center. Place the dough into the pan. Cover and let it rise for 1 1/2-2 hours in a warm spot.
- Make the brown butter: Melt butter over medium heat until golden-amber in color. Cool for 10 minutes.
- Make the cinnamon topping: Mix brown sugar and cinnamon with the brown butter.
- Dimple the dough: Preheat oven to 450℉. Press deep dimples on the dough’s surface. Drizzle cinnamon-butter mixture over the dough.
- Bake: Bake for 20-25 minutes until golden brown. Cool for 10 minutes, then transfer to a rack.
- Finish with vanilla icing: Combine powdered sugar, milk, and vanilla extract. Drizzle over the warm focaccia. Slice and serve.
Notes
- For the brown butter: Melt butter over medium heat, stirring until golden and fragrant.
- You can customize the icing consistency by adjusting the amount of milk added.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Cinnamon Focaccia, Sweet Bread Recipe, Breakfast Bread, Dessert Recipe
