Description
This cinnamon sugar focaccia recipe resembles your favorite homemade cinnamon rolls, without the rolling and shaping.
Ingredients
Scale
- 500g bread flour
- 375g warm water, divided (90–100°F)
- ¼ teaspoon active dry yeast
- 1¾ – 1⅞ teaspoon fine sea salt
- Neutral oil or melted butter (for greasing bowl and pan)
- 4 tablespoon salted browned butter (divided)
- 7 tablespoons packed light brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons turbinado sugar
- 4 ¼ teaspoons ground cinnamon
- Pinch fine sea salt
- 1½ oz cream cheese, softened
- 2 tablespoons salted butter, softened
- 1 teaspoon vanilla bean paste
- ¼ teaspoon lemon juice
- 1 ½ teaspoons bourbon
- Pinch sea salt
- ⅔ cup powdered sugar
- 2–4 tablespoons milk or cream, as needed for drizzling consistency
Instructions
- In a large mixing bowl, combine flour with all but 1 tablespoon of the warm water. Stir until no dry spots remain.
- Cover and let rest for 20 minutes.
- Sprinkle yeast over reserved 1 tablespoon warm water; let dissolve.
- Sprinkle salt evenly over the dough. Pour in dissolved yeast.
- With damp hands, stretch and fold dough.
- Squeeze dough gently in several spots to help incorporate salt and yeast.
- Repeat stretch-and-fold until dough is slightly smoother.
- Cover and let rest at room temperature for 1 hour.
- Give dough one more set of folds.
- Transfer to a clean, lightly greased bowl, smooth side up.
- Cover and let rise for 5–6 hours, until doubled.
- If dough looks dense by hour 6, let rise for another 30–60 minutes.
- Grease a 9×13-inch metal baking pan with softened butter.
- Gently transfer dough, stretching toward edges without deflating.
- Cover and let rise until puffy and bubbly, 1–2 hours.
- In a bowl, combine cinnamon, brown sugar, granulated sugar, and pinch of salt.
- Drizzle 3 tablespoon browned butter over dough surface.
- Sprinkle two-thirds of cinnamon sugar over top.
- Lightly oil your hands and press down into the dough to make indentations.
- Preheat oven to 425°F (220°C).
- Bake focaccia for 14 minutes until lightly golden around the edges.
- Remove from oven, drizzle with remaining browned butter.
- Combine remaining cinnamon sugar with turbinado sugar, sprinkle over top.
- Return to oven and bake 10–12 minutes more until deep golden.
- In a bowl, whisk cream cheese and butter until smooth.
- Whisk in vanilla, lemon juice, bourbon, and salt.
- Stir in powdered sugar until smooth.
- Add milk until pourable.
- Slice into squares or strips and serve glaze alongside.
Notes
- Adjust salt in the dough according to preference.
- Ensure dough rises properly for best texture.
- Prep Time: 2 hours
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 331
- Sugar: 22 grams
- Sodium: 155 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 62 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 20 mg