Print

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Print Recipe

★★★★★

4.8 from 73 reviews

This Cinnamon Focaccia recipe combines the traditional Italian flatbread with a sweet, buttery cinnamon topping and a smooth vanilla glaze. The dough is slow-fermented overnight for rich flavor and a tender crumb, then baked to golden perfection with a delightful cinnamon-sugar aroma. Finished with a delicate vanilla icing, this unique twist on focaccia is perfect for breakfast, dessert, or a special snack.

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 (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 (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.
  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 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 place it in the refrigerator for at least 12 hours to slow ferment the dough, enhancing flavor and texture.
  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. Gently deflate the dough by folding it toward the center several times, then transfer it into the prepared pan. Cover and let it rise for 1 1/2 to 2 hours in a warm spot until it nearly doubles in size.
  5. Make the brown butter. Melt 1/2 cup unsalted butter over medium heat in a small saucepan, stirring constantly until the butter turns golden-amber and emits a nutty aroma (about 5-7 minutes). Remove from heat immediately to avoid burning and let cool for 10 minutes, yielding approximately 6 tablespoons of brown butter.
  6. Prepare the cinnamon topping. In a bowl, mix the brown butter with light brown sugar and cinnamon until fully dissolved and incorporated.
  7. Dimple the dough. Preheat your oven to 450℉. Once the dough has completed its second rise, use wet fingertips to press deep dimples all over the surface of the dough. Then, evenly drizzle the cinnamon-butter mixture over the dimpled dough, allowing it to soak in.
  8. Bake the focaccia. Place the pan in the preheated oven and bake for 20-25 minutes, until the focaccia is golden brown on top and cooked through. Remove from oven and let cool for 10 minutes in the pan, then transfer to a cooling rack.
  9. Finish with vanilla icing. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve.

Notes

  • Brown butter should be closely monitored as it can quickly go from golden to burnt. Remove from heat once you notice a nutty aroma and golden color.
  • For best texture and flavor, the dough benefits from the long overnight fermentation in the refrigerator.
  • You can adjust the milk quantity in the icing for thicker or thinner consistency depending on preference.
  • Use wet fingers when dimpling to prevent dough from sticking.
  • Store leftover focaccia wrapped tightly at room temperature for up to 2 days or freeze for longer storage.

Keywords: Cinnamon focaccia, sweet focaccia, brown butter bread, vanilla glaze bread, overnight dough, Italian sweet bread

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