Golden Cinnamon Sugar Focaccia

The scent of brown butter and cinnamon filled my kitchen long before the focaccia even touched the oven. I had been craving the texture of fresh focaccia, soft and pillowy with those signature dimples, but I wanted it to carry the cozy flavors of cinnamon toast.

I reached for brown sugar, butter, and a touch of vanilla. As the dough slowly rose overnight in the refrigerator, I could already imagine the final drizzle of icing melting into the golden crust.

The next day, when the cinnamon butter seeped into each dimple, it created little pockets of caramel like flavor. A focaccia that’s crisp on the edges, tender inside, and delicately sweet somewhere between breakfast bread and dessert.

It pairs beautifully with a cup of coffee, but it’s equally lovely served warm as a mid-afternoon treat. The beauty of this bread is how easily it bridges sweet and savory traditions, reminding you that comfort food can be both elegant and simple.

Short Description

Golden Cinnamon Sugar Focaccia is a soft, buttery bread infused with cinnamon and brown sugar, topped with vanilla icing for a perfectly balanced sweetness.

Key Ingredients

For the Dough

• 2 cups warm water (heated to about 110℉)
• 2 teaspoons active dry yeast
• 1 teaspoon white granulated sugar
• 4 cups bread flour (spooned and leveled)
• 1½ teaspoons salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (melted)

For the Cinnamon Sugar Topping

• 6 tablespoons brown butter (see notes below)
• ⅓ cup light brown sugar
• 2 teaspoons cinnamon

For the Vanilla Icing

• 1 cup powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 2½ tablespoons milk (adjust for desired consistency)

Tools Needed

• Large mixing bowl
• Small saucepan
• 9×13 inch baking pan
• Parchment paper
• Whisk and rubber spatula
• Measuring cups and spoons
• Cooling rack

Cooking Instructions

Step 1: Activate the Yeast

In a small bowl, combine warm water (about 110℉) and granulated sugar. Sprinkle the yeast over the top and let it sit for 10–15 minutes until foamy.

Step 2: Mix the Dough

In a large mixing bowl, whisk together the flour and salt. Pour in the activated yeast mixture and olive oil. Stir until the dough forms a sticky ball.

Step 3: First Rise (Cold Fermentation)

Cover the bowl with plastic wrap or a damp towel. Place it in the refrigerator for at least 12 hours, allowing the dough to develop flavor and structure.

Step 4: Prepare for 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. Cover and let it rise for 1½–2 hours in a warm spot until puffy.

Step 5: Make the Brown Butter

In a small saucepan, melt ½ cup unsalted butter over medium heat. Stir constantly until it turns golden amber and smells nutty. Remove from heat immediately and let cool for 10 minutes.

Step 6: Prepare the Cinnamon Sugar Topping

Mix the brown sugar and cinnamon into the cooled brown butter until well combined and slightly syrupy.

Step 7: Dimple and Top the Dough

Preheat the oven to 450℉. Once the dough has risen, use wet fingertips to press deep dimples across the surface.

Step 8: Bake the Focaccia

Bake for 20–25 minutes or until the top turns golden brown and crisp around the edges. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

Step 9: Finish with Vanilla Icing

Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm focaccia and let it set for a few minutes before slicing into squares.

Why You’ll Love This Recipe

Soft, golden texture with crisp, buttery edges

Perfectly sweet without being heavy

A fun twist on classic focaccia

Ideal for breakfast, brunch, or dessert

Simple ingredients, minimal hands on time

Mistakes to Avoid & Solutions

Mistake 1: Water too hot kills the yeast.
Solution: Keep the temperature around 110℉ warm to the touch but not hot.

Mistake 2: Dough too dry or stiff.
Solution: Add 1 tablespoon of warm water at a time until soft and slightly tacky.

Mistake 3: Over proofing during the second rise.
Solution: Stop when the dough looks puffy and has doubled in size too much proofing can deflate the bread.

Mistake 4: Burning the brown butter.
Solution: Once the butter turns golden amber and smells nutty, remove it immediately from the heat.

Mistake 5: Icing too thick or runny.
Solution: Adjust by adding a few drops of milk for a thinner drizzle or a bit more sugar for thickness.

Serving and Pairing Suggestions

Serve warm with coffee, chai tea, or hot chocolate.

Enjoy as a brunch centerpiece with fruit salad and yogurt.

Pair with vanilla ice cream for a dessert twist.

Serve in bite sized squares at a buffet or tea party.

Brush with extra melted butter before serving for a glossy finish.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

Reheat in a 300℉ oven for 5–7 minutes until warm and soft again.

Avoid microwaving to keep the crust slightly crisp.

FAQs

1. Can I use all purpose flour instead of bread flour?
Yes, but the texture will be slightly less chewy. Bread flour gives a more structured crumb.

2. Can I skip the overnight rise?
You can, but the flavor won’t be as developed. The cold fermentation adds depth and makes the bread lighter.

3. How do I know when the focaccia is done baking?
The top should be golden brown, and it should sound hollow when tapped underneath.

4. Can I make the icing dairy free?
Yes, use almond milk or oat milk instead of regular milk.

5. What’s the best way to make brown butter?
Melt butter slowly over medium heat, stirring constantly. When it turns amber and smells nutty, remove from heat right away.

Tips & Tricks

Use wet fingers when dimpling the dough to prevent sticking.

Chill the dough overnight for maximum flavor.

Let the brown butter cool slightly before mixing to prevent the sugar from clumping.

For extra shine, brush a little melted butter on the focaccia right after baking.

Drizzle the icing while the bread is still slightly warm for a melt in effect.

Recipe Variations

Maple Cinnamon Focaccia: Replace brown sugar with pure maple syrup in the topping and add a pinch of nutmeg.

Apple Cinnamon Focaccia: Press thin apple slices into the dough before drizzling the butter topping. Bake as directed for a fruit forward version.

Pumpkin Spice Focaccia: Add ½ cup pumpkin puree and 1 teaspoon pumpkin spice to the dough for a fall inspired bread.

Chocolate Drizzle Focaccia: Skip the vanilla icing and drizzle melted dark chocolate on top for a richer dessert.

Final Thoughts

Golden Cinnamon Sugar Focaccia turns a classic savory bread into something truly comforting. The brown butter seeps into the dimples, giving each bite a caramelized richness, while the icing adds just enough sweetness to make it irresistible.

A slice of this focaccia feels indulgent but never heavy, perfect for mornings, brunches, or cozy afternoons. It balances simplicity and elegance, proving that even the most traditional recipes have room for creativity. When served fresh from the oven, it brings together the softness of bread and the joy of dessert in one beautiful piece.