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Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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4.9 from 91 reviews

This Cinnamon Focaccia recipe combines the airy, pillowy texture of classic focaccia bread with a sweet and fragrant cinnamon-infused topping and a luscious vanilla glaze. The dough undergoes a slow, overnight ferment to develop flavor and texture, then is generously dimpled and topped with a nutty brown butter cinnamon mixture before baking to golden perfection. Finished with a smooth vanilla icing drizzle, this sweet twist on focaccia is perfect served as a dessert or a special breakfast treat.

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 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 until the ingredients come together forming a sticky dough ball. Lightly rub olive oil over the dough surface to keep it moist.
  3. First rise: Cover the bowl with a damp tea towel or plastic wrap. Place in the refrigerator and allow the dough to rise slowly for at least 12 hours, which develops flavor and texture.
  4. Second rise preparation: 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 pulling it from the sides and folding it towards the center several times, then place the dough into the buttered pan. Cover and let it rise in a warm spot for 1.5 to 2 hours until puffed.
  5. Make the brown butter: Melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir continuously until it develops a golden-amber color and a nutty aroma, then immediately remove from heat to prevent burning. Let it cool for 10 minutes before use.
  6. Make the cinnamon topping: Stir the light brown sugar and cinnamon into the cooled brown butter until the sugar dissolves completely and the mixture is smooth.
  7. Dimple the dough: Preheat the oven to 450℉. With wet fingertips, press deep dimples all over the surface of the risen dough to create pockets for the topping. Evenly drizzle the cinnamon-butter mixture over the dimpled dough to infuse flavor during baking.
  8. Bake: Place the pan in the preheated oven and bake for 20-25 minutes until the focaccia turns golden brown. Remove from oven and let cool in the pan for 10 minutes before transferring to a cooling rack to finish cooling slightly.
  9. Finish with vanilla icing: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until you achieve a smooth, drizzle-able consistency. Drizzle the icing evenly over the warm focaccia, then slice into squares and serve.

Notes

  • Brown butter adds a nutty flavor; watch carefully to prevent burning.
  • Adjust milk in vanilla icing for desired thickness—thicker for drizzle, thinner for glazing.
  • Refrigerating dough overnight enhances flavor and improves texture through slow fermentation.
  • Use wet fingers for dimpling to prevent sticking.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or freeze slices for longer storage.

Keywords: cinnamon focaccia, sweet focaccia, brown butter cinnamon bread, homemade focaccia, vanilla icing focaccia, sweet bread recipe

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