Name: Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe
Prep time: PT-491738H35M24S
Cook time: 25 min
Total time: 12 h 40 min
Cuisine: Italian
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); 6 tbsp brown butter (see notes below); 1/3 cup light brown sugar; 2 tsp cinnamon; 1 cup powdered sugar (sifted); 1 tsp vanilla extract; 2 1/2 tbsp milk (adjust for desired consistency)

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Introduction

Cinnamon focaccia is a delightful twist on the classic Italian bread, combining a soft, airy texture with a sweet cinnamon-sugar topping. This recipe perfectly balances the rich flavors of brown butter and vanilla icing for a comforting treat that’s great for breakfast or dessert.

The image shows five square pieces of cinnamon roll bread pudding stacked on a white plate with a white marbled background. Each piece has multiple layers: a golden-brown baked bread layer with a soft and slightly crisp texture, topped with a thick glaze of creamy white icing that drips slightly down the sides. The bread is studded with brown cinnamon sugar swirls and small chunks that add a caramelized texture, giving it a rich, sweet, and inviting look. The edges are slightly browned, enhancing the warm golden tones, and the overall feel is gooey and soft with a shiny finish from the glaze. Photo taken with an iphone --ar 4:5 --v 7

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)
6 tbsp brown butter (see notes below)
1/3 cup light brown sugar
2 tsp cinnamon
1 cup powdered sugar (sifted)
1 tsp vanilla extract
2 1/2 tbsp milk (adjust for desired consistency)

Instructions

Step 1: Activate the yeast by combining warm water (about 110℉) and granulated sugar in a small bowl. Sprinkle the active dry yeast on top and let it sit for 10-15 minutes until foamy.
Step 2: In a large mixing bowl, whisk together the bread flour and salt. Pour in the yeast mixture and olive oil, then stir until a sticky dough ball forms. Lightly rub olive oil over the dough surface.
Step 3: Cover the bowl with a damp tea towel or plastic wrap and refrigerate for at least 12 hours to allow the dough to rise slowly.
Step 4: 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 folding it toward the center several times, then place it into the prepared pan. Cover and let it rise in a warm spot for 1 1/2 to 2 hours.
Step 5: Make the brown butter by melting 1/2 cup butter over medium heat in a small saucepan. Stir continuously until it turns a golden-amber color and smells nutty. Remove from heat and cool for 10 minutes.
Step 6: Stir the brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely.
Step 7: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the surface of the dough. Drizzle the cinnamon-butter mixture evenly across the dimpled dough.
Step 8: Bake for 20-25 minutes until the focaccia is golden brown. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
Step 9: Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle this icing evenly over the warm focaccia. Slice into squares and enjoy!

Tips & Variations

For a richer flavor, make sure to brown the butter slowly and avoid burning. If you prefer less sweetness, reduce the brown sugar in the topping.
You can add chopped nuts or raisins into the cinnamon mixture for added texture and flavor.
If you don’t have time for the long cold rise, allow the dough to rise twice at room temperature until doubled, though the texture will be slightly different.

Storage

Store leftover cinnamon focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a 350℉ oven for 5-7 minutes until heated through. Avoid microwaving to preserve the texture.

How to Serve

A close-up of several square pieces of cinnamon roll bake on a white plate. Each piece has a thick base layer of golden-brown baked dough topped with chunky cinnamon-spiced dough bites that are soft and slightly crispy on the edges. A light cream glaze is drizzled unevenly over the top, creating shiny white patches with a slightly rough texture where it has hardened. The plate rests on a white marbled surface, and the focus is sharp on the top center piece making the textures stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. If you do, you can mix it directly with the flour without activating it in water first. Adjust the rising times slightly as instant yeast works faster.

What is brown butter and how do I make it?

Brown butter is butter cooked until it turns golden-brown and develops a rich, nutty aroma. To make it, melt unsalted butter over medium heat, stirring constantly until you see brown specks at the bottom and smell a toasted fragrance. Remove immediately to prevent burning.