I let a simple yeast dough rise into a soft, airy focaccia sheet, then press it into a pan, drizzling rich, nutty brown butter infused with cinnamon‑sugar into its warm dimples—finishing with a sweet vanilla glaze that soaks into every fluffy bite.

Cinnamon Focaccia

Why I’ll Love This Recipe

I adore that this recipe skips the rolling and shaping—just rise, press, bake, and glaze. The caramelized cinnamon‑sugar nestled in the dimples, the airy interior with crisp edges, and that buttery, cozy aroma make it perfect for brunch, dessert, or a special treat.

Ingredients

(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)

Warm water (around 110 °F)
Active dry yeast
Granulated sugar
Bread flour (or all‑purpose)
Salt
Olive oil
Melted butter (for pan coating)
Brown butter (for topping)
Brown sugar
Ground cinnamon
Powdered sugar
Vanilla extract
Milk (to thin the glaze)

Directions

I walk through the process simply and intuitively:

I activate the yeast in warm sugar water until foamy, then mix it with flour, salt, olive oil, and melted butter into a sticky dough.
I cover the dough and chill it in the fridge for at least 12 hours for a slow first rise
Next, I deflate the dough, press it into a butter‑coated 9×13‑inch pan, and allow it to rise for 1½–2 hours until puffy.
I brown ½ cup of butter until nutty and fragrant, then whisk in brown sugar and cinnamon to create the topping.
With wet fingertips, I dimple the dough deeply, drizzle the brown-butter cinnamon mixture over it, then bake at 450 °F for 20–25 minutes until golden.
Once out of the oven, I mix powdered sugar, milk, and vanilla into a smooth glaze, then drizzle it over the warm focaccia before slicing into squares.

Servings and timing

Servings: About 12 squares
Prep time: ~30 minutes (active time)
Rise time: ~14 hours (including an overnight chill and second rise)
Cook time: ~30 minutes
Total time: Approximately 15 hours

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days—or refrigerate for as long as 5 days. I avoid glazing before storing in the freezer; instead, I freeze unglazed pieces for up to 2 months, then reheat and add fresh glaze after thawing.

Variations

I love tweaking this recipe based on my baking mood:

I substitute all‑purpose flour for bread flour when I want a softer texture—both work great.
For extra warmth, I stir in a pinch of nutmeg or cardamom with the cinnamon.
I sometimes experiment with different icing flavors—like maple, cream cheese, or orange‑infused—for a unique finish.

FAQs

1. Can I use all‑purpose flour instead of bread flour?

Yes—I do this often. Bread flour gives a chewier texture, while all‑purpose yields a softer crumb—but either one makes a delicious focaccia.

2. Do I really need to brown the butter?

I always recommend it—the brown butter brings that nutty, caramelized depth that really makes the flavor shine. Skipping it is possible, but you’ll miss that extra richness.

3. Can I skip the overnight rise?

Yes! For a faster version, I let the dough rise at room temperature for 1–2 hours, then shape and give it another 30–45 minutes before baking.

4. How do I tell when the focaccia is baked through?

I look for a deep golden color and feel: the center should bounce back when gently pressed. Plus, that caramelized cinnamon sugar along the edges is a sure sign it’s done.

5. What if the glaze melts off when I drizzle it on?

I always allow the focaccia to cool just a few minutes before glazing. If it’s too hot, the icing melts and disappears—cooling it briefly helps the glaze stay beautifully on top.

Conclusion

I fall for this Cinnamon Focaccia every time—for its simplicity, indulgent cinnamon-sugar pockets, and that cozy, bakery-fresh warmth. It’s hands-off enough for weekend brunch, yet rich in flavor that it feels special. I’m already planning to try it next with cardamom or experimenting with a chai-spiced icing.