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Cinnamon Sugar Focaccia Recipe

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Cinnamon Sugar Focaccia combines a soft, airy, chewy focaccia with browned butter and layers of caramelized cinnamon sugar. A creamy bourbon cream cheese glaze makes it a rich breakfast, brunch, or dessert treat.

Ingredients

500g bread flour

375g warm water, divided (90–100°F)

¼ teaspoon active dry yeast

1¾–1⅞ teaspoons fine sea salt, depending on preference

Neutral oil or melted butter, for greasing bowl and pan

4 tablespoons salted browned butter, divided

7 tablespoons packed light brown sugar

3 tablespoons granulated sugar

3 tablespoons turbinado sugar

4¼ teaspoons ground cinnamon

Pinch fine sea salt

1½ ounces cream cheese, softened

2 tablespoons salted butter, softened

1 teaspoon vanilla bean paste

¼ teaspoon lemon juice

1½ teaspoons bourbon

Pinch sea salt

⅔ cup powdered sugar

2–4 tablespoons milk or cream, as needed for drizzling consistency

Instructions

  1. Combine the bread flour with all but 1 tablespoon of the warm water in a large mixing bowl. Stir until no dry flour remains. Cover and rest for 20 minutes.
  2. Meanwhile, sprinkle the active dry yeast over the reserved 1 tablespoon warm water and allow it to dissolve.
  3. Sprinkle the fine sea salt evenly over the rested dough and pour the dissolved yeast mixture over it.
  4. With damp hands, reach underneath the dough, stretch it upward, and fold it over the top. Rotate the bowl and repeat 4 to 5 times. Gently squeeze the dough in several places to distribute the yeast and salt, then perform a few additional folds until the dough becomes stronger and smoother.
  5. Cover the bowl and let the dough rest at room temperature for 1 hour.
  6. Give the dough one more complete set of folds, then transfer it to a clean, lightly greased bowl with the smooth side facing upward.
  7. Cover and allow the dough to rise at room temperature until doubled, airy, jiggly, and filled with visible bubbles. If necessary, allow an additional 30 to 60 minutes for fermentation.
  8. Grease a 9×13-inch metal baking pan with softened butter or neutral oil. Gently transfer the dough to the pan and carefully stretch it toward the edges without forcing or deflating it.
  9. Cover the pan and proof the dough for 1 to 2 hours, until noticeably puffy with large bubbles developing beneath the surface.
  10. Combine the ground cinnamon, brown sugar, granulated sugar, and a pinch of fine sea salt in a bowl.
  11. Drizzle 3 tablespoons browned butter evenly over the risen dough. Sprinkle approximately two-thirds of the cinnamon sugar mixture evenly over the surface, reserving the remainder.
  12. Lightly oil your hands and gently press your fingertips straight down across the dough to create small indentations without excessively deflating it.
  13. Preheat the oven to 425°F (220°C). Bake the focaccia for 14 minutes, until the surface is set, the edges are lightly golden, and the cinnamon sugar is melted and glossy.
  14. Remove the focaccia from the oven and quickly drizzle the remaining 1 tablespoon browned butter over the surface.
  15. Combine the reserved cinnamon sugar mixture with the turbinado sugar and sprinkle it evenly over the focaccia.
  16. Return the focaccia to the oven and bake for another 10 to 12 minutes, until the edges are deeply golden and the sugar topping is bubbling and caramelized.
  17. To make the glaze, whisk the softened cream cheese and 2 tablespoons softened salted butter together until smooth.
  18. Whisk in the vanilla bean paste, lemon juice, bourbon, and a pinch of sea salt. Stir in the powdered sugar until smooth.
  19. Add milk or cream 1 tablespoon at a time until the glaze reaches a pourable consistency and falls from the whisk in a slow, steady ribbon.
  20. Allow the focaccia to cool slightly, then slice into 12 squares or strips. Serve slightly warm with the bourbon cream cheese glaze alongside for drizzling or dipping.

Notes

Focaccia dough is naturally wet and sticky. Use damp or lightly oiled hands instead of adding extra flour when handling it.

Fermentation time can vary depending on room temperature and yeast activity. Look for an airy, jiggly dough with plenty of visible bubbles rather than relying only on the clock.

Finely chopped pecans or walnuts can be sprinkled over the cinnamon sugar for extra crunch.

For a lighter topping, replace the cream cheese glaze with a simple glaze made from powdered sugar, vanilla, and milk or cream.

Finely grated orange zest can be added to the glaze for a fresh citrus note.

Store unglazed focaccia in an airtight container at room temperature for 1 to 2 days. Refrigerate the cream cheese glaze separately.

If the focaccia has already been glazed, store it covered in the refrigerator.

Unglazed portions can be frozen in a freezer-safe container. Thaw and gently reheat before adding glaze.

For the best texture, serve the focaccia slightly warm with the glaze added after reheating.

Nutrition

Find it online: https://chocolatecoveredamy.com/cinnamon-sugar-focaccia-recipe/