Sweet Cinnamon Focaccia

There’s something enchanting about waking up before sunrise, when the kitchen is still and the day hasn’t decided what it will become. On one of those quiet mornings, a craving for a bake that felt like a warm hug took over, something sweet, familiar, yet unexpected. I reached for my bowl of dough, originally destined for a classic focaccia, and on a whim, transformed it into a cinnamon-kissed treat. No grand plan, just curiosity guiding my hands.

As the dough slowly rose in the refrigerator overnight, I imagined how cinnamon and brown sugar might mingle with that signature olive oil crumb. It felt like blending two worlds, rustic Italian comfort and the nostalgic warmth of pastries I grew up with.

When morning arrived, I browned butter until nutty and golden, letting its aroma dance through the air. That was the moment I knew this focaccia wasn’t just bread, it was breakfast, dessert, and afternoon comfort, all in one.

When I pulled it from the oven, the surface glistened with caramelized sugar, and the edges crisped like a well-loved pastry. A drizzle of vanilla icing sealed the moment. Every tearable square felt indulgent yet grounding, proof that sometimes the best recipes come from playful improvisation rather than meticulous planning.

Key Ingredients

• ½ cup olive oil
• ½ cup butter, browned
• ½ cup brown sugar
• 2 ¼ tsp active dry yeast
• 1 tbsp granulated sugar
• 4 cups flour (bread or all-purpose)
• 1 tsp salt
• 1 tbsp cinnamon
• 1 cup powdered sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract

Tools Needed

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

Cooking Instructions

Step 1: Activate the Yeast
Combine warm water (110℉) and granulated sugar in a small bowl. Sprinkle yeast over the top and let it sit for 10–15 minutes until foamy.

Step 2: Mix the Dough
In a large bowl, whisk flour and salt. Pour in yeast mixture and olive oil. Stir until a sticky dough forms. Lightly coat the dough with olive oil.

Step 3: First Rise
Cover the bowl and refrigerate for at least 12 hours.

Step 4: Second Rise
Grease and line a 9×13-inch pan. Pour 2 tbsp melted butter into the center. Gently deflate dough and transfer to the pan. Cover and let it rise for 1 ½–2 hours.

Step 5: Make the Brown Butter
Melt ½ cup butter over medium heat. Cook until golden and nutty. Cool for 10 minutes.

Step 6: Make the Cinnamon Topping
Stir brown sugar and cinnamon into browned butter.

Step 7: Dimple the Dough
Preheat oven to 450℉. With wet fingertips, press deep dimples over the dough. Drizzle cinnamon-butter mixture on top.

Step 8: Bake
Bake for 20–25 minutes until golden brown. Cool 10 minutes.

Step 9: Finish with Vanilla Icing
Mix powdered sugar, milk, and vanilla. Drizzle over warm focaccia. Slice and serve.

Why You’ll Love This Recipe

A fusion of sweet pastry and rustic bread.

Ideal for brunch, dessert, or gifting.

Customizable with nuts, fruit, or glazes.

Easy overnight dough for busy schedules.

Comforting flavors with minimal effort.

Mistakes to Avoid & Solutions

Overproofing the Dough
Letting it rise too long can collapse the structure.
Solution: Stick to recommended times and check for a soft, pillowy rise.

Burning the Butter
Brown butter can quickly turn bitter.
Solution: Remove from heat as soon as it turns golden and aromatic.

Dense Texture
Adding too much flour makes it heavy.
Solution: Embrace a sticky dough; oil your hands instead of adding flour.

Serving and Pairing Suggestions

Serve warm with fresh fruit, creamy yogurt, or a shot of espresso

For dessert, pair with vanilla ice cream or a spoonful of mascarpone

Perfect addition to brunch boards or festive holiday spreads

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days

Reheat at 300℉ for 5–7 minutes to bring back crisp edges

Freeze individual slices for up to 1 month and thaw before reheating

FAQs

1. Can I use instant yeast?
Yes, skip activation and mix directly with flour.

2. Can I make it dairy-free?
Swap butter for olive oil and use plant-based milk for icing.

3. Can I reduce the sugar?
Yes, but it will affect caramelization and sweetness.

4. Why is my dough too sticky?
Sticky dough is normal—use oiled hands instead of extra flour.

5. Can I prepare it same-day?
Yes, allow a room-temperature rise of 2–3 hours instead of overnight.

Tips & Tricks

Use bread flour for a chewier bite.

Add cardamom or nutmeg for deeper flavor.

For crisp edges, drizzle extra olive oil before baking.

Recipe Variations

Nutty Pecan Focaccia: Add ½ cup chopped pecans over the topping before baking.

Apple Cinnamon Swirl: Layer thin apple slices and swirl before dimpling.

Maple Glazed: Replace icing with warm maple syrup drizzle.

Final Thoughts

Baking this sweet cinnamon focaccia felt like discovering a new ritual, slow, fragrant, and deeply rewarding. It’s the kind of bake that invites you to pause, to listen to the crackle of crust and savor the soft crumb beneath. Not quite bread, not quite cake, yet entirely comforting in its own category.

Each square holds a moment of warmth, perfect for gifting or keeping all to yourself. Whether served at sunrise with coffee or saved for a late-night treat, it carries a quiet joy. May it bring as much comfort to your kitchen as it has to mine.