Cinnamon Brown Butter Focaccia

Cinnamon focaccia is the magical cross between puffy Italian bread and the sticky, comforting flavors of a cinnamon roll. With a chewy crumb and a crackled sugar crust, it is one of those bakes that disappears fast on a cozy weekend morning. You get the signature dimpled look and olive oil fragrance of classic focaccia, but it is finished with pools of cinnamon-brown butter and a sweet vanilla drizzle that will make it a new favorite.

I tried cinnamon focaccia during a snowed-in weekend and quickly knew it would be my go-to breakfast for both guests and weekdays alike. The way the brown butter seeps into the bread makes every bite a little different and absolutely addictive.

Ingredients

• Warm water: Serves as the base for activating yeast and ensuring a tender crumb look for water that feels just slightly warmer than body temperature
• Active dry yeast: Guarantees rise and lightness always check the date for potency
• White granulated sugar: Helps activate the yeast and adds a touch of sweetness
• Bread flour: Gives focaccia its signature chew and structure spoon and level for accuracy
• Salt: Brings out the flavors and balances the sweet topping use fine sea salt for even distribution
• Olive oil: Adds richness and keeps the loaf moist use a fruity extra virgin for authentic taste
• Unsalted butter: For brown butter infuses an irresistible nutty flavor
• Light brown sugar: Combines with cinnamon for a deep aromatic topping choose soft and fresh sugar
• Cinnamon: Livens up every bite use a fresh jar for the boldest taste
• Powdered sugar: Blends into the vanilla icing sift for smooth results
• Vanilla extract: Gives the icing warm flavor use pure extract for depth
• Milk: Creates the perfect consistency for drizzling adjust amount for preferred thickness

Step-by-Step Instructions

Activate the Yeast:

Combine the warm water and granulated sugar in a small bowl then sprinkle the active dry yeast over the top. Let it stand uncovered for at least 10 minutes. You should see the mixture foam and bubble this means your yeast is alive and ready to use. If nothing happens start with fresh yeast and try again.

Mix the Dough:

Whisk together the flour and salt in a big mixing bowl so the salt is evenly dispersed. Now gently pour in your activated yeast slurry and olive oil. Use a sturdy spoon or your hands to bring the ingredients together. The dough will seem sticky and soft that is perfect. Rub a little olive oil over the surface just enough to keep it from drying out as it rises.

First Rise:

Cover your bowl with a damp tea towel or some plastic wrap to prevent a dry crust from forming. Transfer it to your refrigerator and forget about it for at least 12 hours. This long slow proof will give your bread incredible flavor and a pillowy structure.

Shape and Second Rise:

Prep your baking pan by greasing it and lining with parchment. Drizzle melted butter in the center for that golden bottom crust. Now lift and gently fold the dough over itself a few times this deflates the bubbles without knocking out too much air. Set the dough in the pan smooth side up. Cover and let it rise until thoroughly puffed and jiggly about one and a half to two hours in a warm spot.

Make Brown Butter:

While the dough rises, melt your butter over medium heat. Stir and watch closely. When you see brown specks and smell a nutty aroma take it off the heat instantly and let it cool. Browning intensifies the flavor base for the topping.

Make the Cinnamon Topping:

Mix light brown sugar and cinnamon into your warm brown butter. Stir well so the sugar dissolves and the mix becomes a pourable syrup. You want this to be ready to go once the dough is dimpled.

Dimple and Top the Dough:

Set your oven to preheat at a high temp. When the dough has puffed up, lightly wet your fingertips and press deep dimples all over the surface. These little wells will catch the cinnamon mixture. Drizzle it thoroughly over the dough covering all the dimples.

Bake:

Slide the pan into the oven and bake for twenty to twenty-five minutes. The edges should turn golden and the top will be set and fragrant. Cool in the pan for ten minutes so things can set before moving to a rack.

Drizzle with Vanilla Icing:

Stir together powdered sugar, vanilla extract, and milk until you have a pourable glaze. Drizzle it generously over your slightly warm focaccia. Let it set for a minute or two before slicing to serve.

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Brown butter is my secret indulgence in this recipe you will taste the difference in both aroma and flavor. The first time I made this my daughter insisted on licking the brown butter bowl clean right after we made the topping and that moment is now a family classic.

Storage Tips

Allow focaccia to cool to room temperature before storing. Place slices in an airtight container and keep on the counter for up to two days. For longer storage wrap pieces tightly and freeze up to one month. Reheat in a low oven until warmed through.

Ingredient Substitutions

If you are out of bread flour all purpose flour will work in a pinch just expect a slightly softer texture. For a dairy free version swap in a neutral oil for the butter and your preferred plant milk for the icing. Try replacing half the cinnamon with cardamom for a twist or use dark brown sugar for deeper caramel notes.

Serving Suggestions

Cinnamon focaccia makes a crowd pleasing brunch dish paired with strong coffee. It is also delicious as an afternoon treat with tea or served warm for dessert with a scoop of vanilla ice cream. Cut into strips for a fun breakfast buffet or pack slices in lunchboxes for a sweet surprise.

Cultural and Historical Context

While focaccia originates in Italy as a savory bread, sweet variations like this feel reminiscent of American cinnamon buns or Scandinavian coffee bread. By layering traditional focaccia dough with beloved baking flavors, you get a bake that bridges cultures and brings the best of both worlds. This recipe is a wonderful example of how old-world techniques blend with homey comforts for something entirely new.

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This cinnamon focaccia is what I wish every breakfast bread could be just a little chewy a little sticky and full of cozy aroma. You will want to make it year round and maybe invent your own favorite topping swirl.

Frequently Asked Questions

→ How long should the dough rise?

The dough requires an initial 12-hour cold rise in the refrigerator, followed by a second 1.5–2 hour rise in a warm spot.

→ How do I brown butter for the topping?

Melt unsalted butter over medium heat, stirring until it develops a nutty aroma and turns golden amber, then remove from heat to avoid burning.

→ Can I make this with all-purpose flour?

Yes, but bread flour is preferred for a chewier crumb. If using all-purpose, the texture may be slightly softer.

→ What’s the best way to achieve a soft interior?

Allow the dough ample time for both rising stages and avoid overbaking. The long cold rise aids in developing an airy, plush texture.

→ When should I add the vanilla icing?

Drizzle the vanilla icing over the focaccia while it's still warm but not hot, letting it set into the surface for a sweet finish.