Cinnamon Brown Butter Focaccia with Vanilla Glaze Recipe

Introduction

Cinnamon focaccia offers a wonderful twist on traditional savory bread by adding warm spices and a sweet glaze. This soft, fragrant bread makes a perfect treat for breakfast, dessert, or a cozy snack.

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

1. Step 1: Activate the yeast by combining warm water and granulated sugar in a small bowl. Sprinkle the yeast over the top and let it sit for 10-15 minutes until foamy.
2. Step 2: In a large bowl, whisk together the flour and salt. Pour in the activated yeast mixture and olive oil. Stir until a sticky dough forms, then rub olive oil lightly over the dough surface.
3. Step 3: Cover the bowl with a damp towel or plastic wrap and refrigerate for at least 12 hours to allow the dough to rise slowly.
4. Step 4: Grease a 9×13-inch baking pan and line with parchment paper. Pour 2 tablespoons of melted butter into the pan. Gently deflate the dough by folding it toward the center several times, then transfer it to the pan. Cover and let rise in a warm spot for 1 1/2 to 2 hours.
5. Step 5: Prepare the brown butter by melting 1/2 cup unsalted butter in a saucepan over medium heat. Stir constantly until it turns golden-amber with a nutty aroma. Remove from heat and let cool for 10 minutes.
6. Step 6: Mix the brown sugar and cinnamon into the browned butter until the sugar dissolves completely.
7. Step 7: Preheat the oven to 450℉. Using wet fingertips, press deep dimples all over the risen dough surface. Drizzle the cinnamon-butter mixture evenly over the dough.
8. Step 8: Bake for 20-25 minutes until golden brown. Cool in the pan for 10 minutes, then transfer to a wire rack.
9. Step 9: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the warm focaccia. Slice into squares and serve.

Tips & Variations

• Use brown butter for a rich, nutty flavor, but regular melted butter works fine if needed.
• For extra texture, sprinkle chopped nuts like pecans or walnuts on top before baking.
• If you prefer a less sweet version, reduce the brown sugar in the topping or omit the icing.
• Make sure water is not too hot when activating yeast to avoid killing the yeast.

Storage

Store cooled focaccia airtight at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm slices in a 350℉ oven for 5-10 minutes until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. If using instant yeast, mix it directly with the dry ingredients and reduce the water temperature slightly. There is no need to proof it separately.

What is brown butter and how do I make it?

Brown butter is butter cooked until it turns golden-brown and has a nutty aroma. To make it, melt unsalted butter over medium heat and stir constantly until it changes color. Be careful not to burn it. This adds depth and richness to the focaccia topping.

Cinnamon Brown Butter Focaccia with Vanilla Glaze Recipe

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4.4 from 139 reviews

This Cinnamon Focaccia is an irresistible twist on the classic Italian bread, infused with warm cinnamon and brown butter flavors. Soft and fluffy on the inside with a golden crust, it’s topped with a luscious cinnamon-butter glaze and finished with a delicate vanilla icing drizzle. Perfect for breakfast, brunch, or a sweet snack, this recipe combines the comfort of focaccia with the sweet, aromatic notes of cinnamon and sugar.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 13 hours 45 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups warm water (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 the warm water heated to 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 that 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 along with the olive oil. Stir thoroughly until the dough clumps together into a sticky ball, then rub the surface of the dough lightly with olive oil to prevent it from drying out.
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 allow a slow fermentation, which enhances the flavor and texture of the focaccia.
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 pulling it from the sides and folding it towards the center several times, then transfer the dough into the prepared pan. Cover and leave it in a warm spot for 1 1/2 to 2 hours until it has risen again and doubled in size.
5. Make the brown butter: In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir continuously until the butter turns a golden-amber color and releases a nutty aroma. Remove immediately from heat to avoid burning and let it cool for 10 minutes.
6. Prepare the cinnamon topping: Mix the cooled brown butter with the light brown sugar and cinnamon until the sugar fully dissolves, creating a flavorful glaze for the bread.
7. Dimple the dough: Preheat your oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the risen dough in the pan. Drizzle the prepared cinnamon-butter mixture evenly over the dimpled dough to infuse it with flavor during baking.
8. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. Allow it to cool in the pan for 10 minutes, then transfer it to a cooling rack.
9. Finish with vanilla icing: In a small bowl, combine the sifted powdered sugar, milk, and vanilla extract. Stir until smooth to make a glaze. Drizzle this icing evenly over the warm focaccia. Slice into squares and serve.

Notes

• Brown butter adds a rich, nutty flavor that really elevates this sweet focaccia. Make sure to remove it from heat as soon as it reaches the golden color to prevent burning.
• For a dairy-free version, substitute unsalted butter with vegan butter and use a plant-based milk for the icing.
• The slow fermentation in the refrigerator develops deeper flavor and improves the texture of the focaccia.
• Ensure your brown sugar is packed lightly for accurate measurement and best texture.
• For extra cinnamon flavor, sprinkle a little cinnamon sugar on top before baking.

Keywords: Cinnamon Focaccia, Sweet Focaccia, Brown Butter Cinnamon Bread, Vanilla Icing Focaccia, Italian Sweet Bread