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Cinnamon Brown Butter Focaccia with Vanilla Icing Recipe

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4.1 from 12 reviews

This Cinnamon Focaccia is a delightful twist on the classic Italian bread, infused with warm cinnamon and brown sugar, topped with a luscious vanilla glaze. Perfect for breakfast or an indulgent snack, this recipe involves a long, slow rise for a soft and airy texture, finished with a sweet, buttery cinnamon topping and a smooth icing drizzle.

Ingredients

Dough

  • 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 the warm water (about 110℉) with the granulated sugar. Sprinkle the active dry yeast evenly over the surface and let it sit undisturbed for 10-15 minutes until it becomes foamy, indicating the yeast is active.
  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 with a spoon or spatula until the dough forms a sticky ball. Lightly rub the dough surface with olive oil to prevent drying.
  3. First rise: Cover the bowl tightly with a damp tea towel or plastic wrap and refrigerate for at least 12 hours. This slow fermentation develops flavor and texture.
  4. Second rise: Grease a 9x13-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 pulling it from the sides of the bowl and folding it toward the center several times. Transfer the dough to the prepared pan, cover, and let it rise in a warm spot for 1 1/2 to 2 hours until puffy.
  5. Make the brown butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir continuously until the butter produces a nutty aroma and turns golden-amber in color. Immediately remove from heat to prevent burning and allow it to cool for 10 minutes.
  6. Prepare the cinnamon topping: Mix the light brown sugar and cinnamon into the browned butter until the sugar dissolves completely, creating a smooth cinnamon butter glaze.
  7. Dimple the dough: Preheat your oven to 450℉. Once the dough has risen for the second time, wet your fingertips and press deep dimples all over the surface of the dough in the pan. Evenly drizzle the cinnamon butter mixture over the dimpled dough.
  8. Bake: Place the pan in the oven and bake for 20-25 minutes until the focaccia turns golden brown on top. Remove from the oven and let cool for 10 minutes in the pan before transferring to a wire rack to cool further.
  9. Finish with vanilla icing: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth and pourable. Drizzle the icing evenly over the warm focaccia. Slice into squares and serve warm or at room temperature for the best flavor.

Notes

  • The brown butter is made by melting butter until it turns golden with a nutty aroma; be careful not to burn it as that will add bitterness.
  • The overnight refrigeration of dough helps develop better texture and flavor through slow fermentation.
  • Adjust the milk quantity in the vanilla icing to achieve the desired drizzle consistency.
  • Use wet fingertips to dimple the dough to prevent sticking and to create characteristic focaccia texture.
  • This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.

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