Cinnamon Brown Butter Focaccia (Print Version)
# Ingredients:
→ Dough
01 -
480 ml warm water (about 43°C)
02 -
2 teaspoons active dry yeast
03 -
1 teaspoon white granulated sugar
04 -
480 g bread flour
05 -
1.5 teaspoons salt
06 -
1 tablespoon olive oil
07 -
2 tablespoons unsalted butter, melted
→ Cinnamon-Sugar Topping
08 -
85 g brown butter
09 -
67 g light brown sugar
10 -
2 teaspoons ground cinnamon
→ Vanilla Icing
11 -
120 g powdered sugar, sifted
12 -
1 teaspoon vanilla extract
13 -
37 ml milk, adjusted for desired consistency
# Instructions:
01 -
Combine warm water and granulated sugar in a small bowl. Sprinkle active dry yeast over the surface and let sit for 10–15 minutes until foamy.
02 -
In a large mixing bowl, whisk together bread flour and salt. Add the foamy yeast mixture and olive oil. Stir until a sticky dough forms. Lightly coat the dough surface with olive oil.
03 -
Cover the bowl with a damp tea towel or plastic wrap. Refrigerate for at least 12 hours.
04 -
Grease a 23x33 cm baking pan and line with parchment paper. Pour 2 tablespoons of melted butter into the center. Deflate the dough by folding it toward the center several times, then transfer to the prepared pan. Cover and let rise for 90 to 120 minutes in a warm spot.
05 -
In a small saucepan, melt 85 g butter over medium heat. Stir until it develops a nutty aroma and turns golden-amber. Remove from heat and let cool for 10 minutes.
06 -
Stir light brown sugar and ground cinnamon into the cooled brown butter until the sugar dissolves.
07 -
Preheat oven to 230°C. With wet fingertips, press deep dimples across the dough surface. Drizzle cinnamon-butter mixture evenly over the dimpled dough.
08 -
Bake for 20–25 minutes until golden brown. Let cool in the pan for 10 minutes, then transfer to a wire rack.
09 -
In a bowl, combine powdered sugar, milk, and vanilla extract. Whisk until smooth, then drizzle over the warm focaccia. Slice into squares to serve.
# Notes:
01 -
Cold fermentation overnight enhances the focaccia's flavor and texture.
02 -
Brown butter develops greater depth in the cinnamon topping.