Print

Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

Print Recipe

★★★★

3.9 from 21 reviews

This Cinnamon Focaccia recipe combines the traditional Italian bread’s fluffy, airy texture with a deliciously sweet cinnamon brown butter topping. With a slow, overnight refrigerator rise and a warm second rise, this focaccia develops deep flavor and perfect crumb. The bread is finished with a vanilla glaze drizzle, making it an irresistible sweet treat perfect for breakfast or dessert.

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)

Brown Butter 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℉) with white 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 and olive oil. Stir everything together until a sticky dough ball forms. Lightly rub olive oil over the dough surface to prevent drying.
  3. First rise: Cover the bowl with a damp tea towel or plastic wrap. Place it in the refrigerator and allow the dough to rise slowly for at least 12 hours, developing 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. Using your fingers, gently deflate the dough by folding it from the sides toward the center several times. Place the dough into the buttered pan, cover, and let it rise in a warm spot for 1 1/2 to 2 hours until puffy.
  5. Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir continuously until it releases a nutty aroma and turns a golden-amber color, about 5-7 minutes. Remove immediately from heat to prevent burning. Let it cool for 10 minutes; this browned butter will be used in the topping.
  6. Make the cinnamon topping: Stir the light brown sugar and cinnamon into the cooled browned butter until the sugar is dissolved, creating a fragrant sweet cinnamon butter mixture.
  7. Dimple the dough: Preheat your oven to 450℉. Once the dough has completed its second rise, use wet fingertips to press deep dimples evenly all over the surface of the dough. Drizzle the cinnamon-butter mixture uniformly over the dimpled focaccia.
  8. Bake the focaccia: Bake the focaccia in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool further.
  9. Finish with vanilla icing: In a small bowl, combine sifted powdered sugar, milk, and vanilla extract. Whisk until smooth. Drizzle the icing over the warm focaccia slices just before serving for a sweet finishing touch.

Notes

  • For best flavor, allow the dough to rise slowly in the refrigerator overnight (at least 12 hours).
  • Be careful not to burn the brown butter; remove it from heat as soon as it reaches a golden-amber color.
  • The milk quantity in the icing can be adjusted to reach your preferred consistency for drizzling.
  • This focaccia is excellent served warm and freshly drizzled with icing.
  • Olive oil on the dough surface during first rise helps prevent drying and enhances texture.

Keywords: Cinnamon Focaccia, Brown Butter Focaccia, Sweet Focaccia Recipe, Italian Bread, Homemade Bread, Cinnamon Sugar Bread, Vanilla Glaze Bread

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