Pillowy Cinnamon Focaccia

Saturday morning brunch has a strange kind of honesty. The kitchen is quiet, but not sleepy. Sunlight sneaks in through the blinds, landing right on the counter like it planned this moment all week.

A grocery bag rests by the door, still smelling faintly of paper and yeast from the bakery down the street, where a local baker once told me sweet focaccia was underrated. Coffee cools while hands get messy, and the phone stays face down for once.

Dough feels different in the morning. Softer. More forgiving. There’s no pressure to rush because the day hasn’t started demanding things yet. Cinnamon makes an appearance earlier than expected, warming the air before anything even bakes.

Butter melts quietly, turning golden and nutty, and suddenly this feels less like baking and more like setting a mood. This focaccia happens slowly, and that’s the point. It stretches time in the best way. By the time it goes into the oven, the kitchen already feels finished.

Short Description

A soft, airy cinnamon focaccia with buttery brown sugar topping and a light vanilla icing drizzle. Sweet, fluffy, and bakery-worthy with minimal effort.

Key Ingredients

• 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 ½ tsp salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter, melted

Cinnamon Sugar Topping

• 6 tbsp brown butter
• ⅓ cup light brown sugar
• 2 tsp cinnamon

Vanilla Icing

• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 2 ½ tbsp milk, adjust as needed

Tools Needed

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

Cooking Instructions

Step 1: Activate the Yeast
In a small bowl, combine the warm water and granulated sugar. Sprinkle the yeast over the top and let it sit for 10 to 15 minutes until foamy. The surface should look bubbly and alive. If nothing happens, the water temperature may be off. Start fresh to ensure a good rise.

Step 2: Mix the Dough
In a large bowl, whisk together the bread flour and salt. Pour in the activated yeast mixture and olive oil. Stir until a sticky dough ball forms. The dough should look shaggy and soft. Lightly rub the surface with olive oil to prevent drying.

Step 3: First Rise
Cover the bowl with a damp towel or plastic wrap. Place it in the refrigerator for at least 12 hours. This slow rise develops flavor and gives the focaccia its airy texture.

Step 4: Prepare the Pan and Second Rise
Grease a 9×13 inch pan and line it with parchment paper. Pour 2 tbsp melted butter into the center. Gently deflate the dough by pulling it from the sides and folding it toward the center several times. Transfer the dough into the pan. Cover and let rise in a warm spot for 1 ½ to 2 hours, until puffy and relaxed.

Step 5: Make the Brown Butter
In a small saucepan, melt ½ cup butter over medium heat. Stir continuously as it foams, then turns golden with a nutty aroma. Remove from heat immediately and let cool for 10 minutes to prevent burning.

Step 6: Make the Cinnamon Topping
Stir the brown sugar and cinnamon into the warm brown butter until smooth and glossy. The mixture should be pourable but thick.

Step 7: Dimple the Dough
Preheat the oven to 450℉. Using wet fingertips, press deep dimples all over the risen dough. Drizzle the cinnamon butter evenly across the surface, letting it pool into the dimples.

Step 8: Bake
Bake for 20 to 25 minutes until deeply golden brown. The focaccia should feel light with crisp edges and a soft center. Cool in the pan for 10 minutes, then transfer to a rack.

Step 9: Finish with Vanilla Icing
Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle evenly over the warm focaccia. Let it set briefly, then slice into squares.

Why You’ll Love This Recipe

Soft and Airy Texture: Long fermentation creates a fluffy, bakery-style crumb.

Balanced Sweetness: Cinnamon sugar richness with a light vanilla finish.

Minimal Effort Dough: No kneading required.

Visually Stunning: Dimples and glaze make it look bakery-made.

Perfect for Sharing: Ideal for brunch, gatherings, or cozy mornings.

Mistakes to Avoid & Solutions

Flat Dough: Yeast may be inactive. Always check for foam before mixing.

Burnt Butter: Remove brown butter as soon as it turns amber. Burnt butter tastes bitter.

Dry Focaccia: Avoid overbaking. Pull it once golden, not dark brown.

Sticky Dough Panic: Sticky is correct. Oil your hands instead of adding excess flour.

Glaze Melting Away: Let the focaccia cool slightly before icing.

Serving and Pairing Suggestions

Serve warm with coffee or a vanilla latte.

Pair with fresh berries and yogurt for brunch.

Cut into small squares for a buffet-style spread.

Plate individually with fruit for a polished presentation.

Storage and Reheating Tips

Store covered at room temperature for 1 day.

Refrigerate for up to 3 days in an airtight container.

Reheat in a 300℉ oven for 8 minutes to refresh texture.

Avoid microwaving to keep the crumb fluffy.

FAQs

1. Can I skip the overnight rise?
You can shorten it to 8 hours, but flavor and texture improve with a full 12 hours.

2. Can I use all-purpose flour?
Yes, but bread flour gives a chewier, more structured crumb.

3. Why is my dough not rising?
Inactive yeast or cold rising conditions are common causes.

4. Can I freeze cinnamon focaccia?
Freeze unglazed slices for up to 1 month. Thaw and glaze after reheating.

5. Can I reduce the sugar?
Yes. Reduce brown sugar to ¼ cup for a less sweet version.

Tips & Tricks

Wet fingers prevent sticking when dimpling.

Line the pan fully to avoid sugar burn on edges.

Use a clear glass pan to monitor browning underneath.

Let icing drip naturally for a bakery look.

Recipe Variations

Orange Cinnamon Focaccia
Add 1 tbsp orange zest to the topping and replace milk in icing with orange juice. Bright and citrusy.

Apple Cinnamon Focaccia
Scatter ½ cup finely diced sautéed apples over the dough before dimpling. Adds texture and warmth.

Maple Vanilla Focaccia
Replace brown sugar with maple sugar and swap vanilla icing for maple glaze. Rich and cozy.

Final Thoughts

Once the last slice disappears, the kitchen settles back into silence. Crumbs linger on the counter, and the pan cools slowly like it’s earned the rest. This focaccia doesn’t demand perfection. It rewards patience instead.

The cinnamon stays gentle, the crumb stays soft, and the glaze hits just enough sweetness to feel special. It fits right into mornings meant for slowing down. Baking it feels intentional, not overwhelming. The kind of recipe that lets you enjoy the process without overthinking it. And that quiet satisfaction afterward says everything.