Cinnamon Focaccia Recipe

If you’re craving a sweet twist on a classic Italian bread, let me introduce you to Cinnamon Focaccia. This delectable bake delivers everything you love about focaccia—the chewy, pillowy crumb and bronzed crust—but it gets a cozy, aromatic upgrade with swirls of cinnamon, a glossy drizzle of browned butter, and a lush vanilla icing. Every bite feels like a bakery treat, yet it’s surprisingly doable in your own kitchen! Whether you’re prepping brunch for friends or just need an excuse to make your house smell absolutely heavenly, Cinnamon Focaccia never fails to delight and impress.

Ingredients You’ll Need

Great Cinnamon Focaccia starts with a handful of humble but powerful ingredients, each playing a starring role in flavor and texture. From the structure set by bread flour to the indulgence of brown butter, every element matters—so here’s what you’ll need and why you need it:

• Warm water (2 cups): The perfect temperature (about 110℉) ensures your yeast activates, getting the dough light and airy.
• Active dry yeast (2 teaspoons): This is the motor of the rise—make sure it’s fresh for fabulous lift!
• White granulated sugar (1 teaspoon): Just a little nudge to feed the yeast and help garter that gentle sweetness in the dough.
• Bread flour (4 cups, spooned and leveled): Higher protein flour gives Cinnamon Focaccia its signature chewy, stretchy crumb.
• Salt (1 ½ teaspoons): The backbone of flavor; never skip it.
• Olive oil (1 tablespoon): Adds richness to the dough, helps with texture, and lends a subtle depth.
• Unsalted butter, melted (2 tablespoons): For greasing the pan and getting the perfect crispy bottom.
• Brown butter (6 tablespoons): Nutty, toasty, and wondrously aromatic—brown butter makes the cinnamon layer irresistible.
• Light brown sugar (⅓ cup): For that classic, caramel-like cinnamon-sugar swirl.
• Cinnamon (2 teaspoons): The star spice; pick a fresh, fragrant cinnamon for real impact.
• Powdered sugar (1 cup, sifted): Base for a swoon-worthy vanilla icing.
• Vanilla extract (1 teaspoon): A hint of vanilla in the icing brings all the flavors together.
• Milk (2 ½ tablespoons, adjust as needed): Thins out the icing to that perfect drizzle-able consistency.

How to Make Cinnamon Focaccia

Step 1: Activate the Yeast

Pour your warm water into a small bowl, stirring in the granulated sugar until dissolved. Sprinkle the yeast over the surface and wait 10 to 15 minutes. Watch as it turns creamy and foamy—that cloud of bubbles is your sign that the yeast is alive and ready to give your Cinnamon Focaccia its signature puff!

Step 2: Mix the Dough

In a large mixing bowl, combine the bread flour and salt. Then pour in both your foamy yeast mixture and the olive oil. Use a sturdy spoon or spatula to bring everything together until you have a sticky, scruffy dough ball. Don’t worry if it looks a little rough; that’s exactly how it should be. Give the dough a gentle rub with a bit more olive oil to keep it moist during its first rest.

Step 3: The First Rise (Cold Fermentation)

Cover your bowl snugly with a damp tea towel or plastic wrap and transfer it to the refrigerator for at least 12 hours. This slow, cold rise develops deeper flavor and gives your Cinnamon Focaccia that irresistible airy texture. Plan ahead—this overnight step makes all the difference!

Step 4: The Second Rise and Pan Prep

Lightly grease a 9×13-inch baking pan and line it with parchment paper for easy release. Add the melted butter right into the middle of the pan. Deflate the cold dough by folding it gently several times, then nestle it into the buttery pan. Cover and leave it somewhere warm for another 1½ to 2 hours until gloriously puffy.

Step 5: Make the Brown Butter

In a small saucepan, melt more butter over medium heat, swirling and stirring until the color deepens to amber and the aroma turns nutty and complex. Brown butter is the star secret in this recipe; let it cool for about 10 minutes before using, so it doesn’t scorch your sugar and cinnamon later.

Step 6: Prepare the Cinnamon-Sugar Topping

Mix your freshly made brown butter, brown sugar, and cinnamon together in a bowl. Stir until the sugar melts into the butter for a sandy, fragrant mixture. This will create dreamy little pockets of sweet and spice throughout your Cinnamon Focaccia.

Step 7: Dimple, Top, and Bake

Preheat your oven to 450℉. When the dough has finished its second rise, dip your fingertips in water and press deep dimples all over the surface—don’t be shy! Drizzle your cinnamon-brown butter mixture evenly into these little valleys. Bake for 20 to 25 minutes, until the loaf is gloriously golden and the aroma takes over your kitchen.

Step 8: Set and Ice

Let the Cinnamon Focaccia cool for about 10 minutes in the pan, then transfer to a rack. For the icing, whisk together powdered sugar, vanilla extract, and milk until creamy and pourable. Generously drizzle your vanilla icing over the still-warm bread, letting it pool into the dimples. Slice into squares and get ready to be wowed!

How to Serve Cinnamon Focaccia

Garnishes

Cinnamon Focaccia shines with just a sprinkle of extra cinnamon on top, or a playful dusting of powdered sugar. If you want to kick things up, add a handful of toasted pecans or walnuts right after drizzling the icing—they add a buttery crunch and superb contrast.

Side Dishes

This sweet focaccia pairs beautifully with a velvety latte, a side of fruit salad, or even a dollop of tangy crème fraîche. Serve it at brunch alongside scrambled eggs and crispy bacon for that perfect balance of sweet and savory, or as a dreamy afternoon snack with coffee or tea.

Creative Ways to Present

For a show-stopping brunch, arrange Cinnamon Focaccia pieces on a wooden board, drizzle with even more icing, and scatter berries and edible flowers all around. You can also cube the focaccia and layer it with whipped cream and fruit in a parfait, or use slices as a base for a dessert sandwich with mascarpone and fresh strawberries.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cinnamon Focaccia tightly in plastic wrap or foil, then keep it in an airtight container at room temperature for up to 2 days. The bread stays moist, and the flavors get even cozier by day two—if it lasts that long!

Freezing

Once baked and completely cooled, cut your focaccia into squares and store them in a freezer-safe bag for up to one month. For the best results, wrap each piece in parchment or wax paper before freezing to protect that signature soft crumb and icing layer.

Reheating

To reheat Cinnamon Focaccia, pop a piece (or three) in a 300℉ oven for 8-10 minutes, or microwave in short bursts until just warmed. If you’ve frozen it, thaw at room temperature before reheating to preserve its tender bite and let the icing get perfectly gooey again.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works well—use the same amount and simply skip the initial bloom in warm water. Add it directly to your dry ingredients, though letting it mingle with warm water does help give Cinnamon Focaccia extra volume if you have time.

Is it okay to use all-purpose flour instead of bread flour?

Absolutely! While bread flour gives a chewier, more elastic result, all-purpose flour will still yield deliciously soft and tender Cinnamon Focaccia. Just expect a slightly less toothsome texture and perhaps a bit less rise.

Can I prepare the dough further in advance for a longer rise?

You can let the dough chill in the fridge for up to 24 hours—this extended fermentation deepens flavor and makes timing easy for brunch prep or entertaining. Just make sure to let it come to room temperature and finish the second rise before baking.

What if I don’t have brown sugar for the topping?

If you’re out of brown sugar, try mixing white sugar with a teaspoon of molasses (if you have it) for an easy, fast substitute. Brown sugar adds a slight caramel flavor, making the Cinnamon Focaccia extra indulgent, but white sugar alone will still taste great in a pinch.

Why is my dough so sticky, and how can I handle it?

Cinnamon Focaccia dough is meant to be on the sticky side—this ensures a moist, open crumb. If it’s unmanageable, oil your hands lightly rather than adding extra flour, which could make the finished bread dense. Trust the process for maximum fluff!

Final Thoughts

I hope you feel inspired to give Cinnamon Focaccia a try—there’s something so magical about warm cinnamon, brown butter, and pillowy homemade bread. It’s a total crowd-pleaser, a treat to bake with kids, or the perfect excuse to spoil yourself on a slow weekend morning. Go grab your apron and let the aroma of Cinnamon Focaccia fill your kitchen; you’ll be so glad you did!

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