Introduction

This Cinnamon-Sugar Focaccia is a wonderfully easy, no-knead treat that combines soft, pillowy bread with a sweet, buttery cinnamon filling. Perfect for breakfast or an indulgent snack, it features a simple dough and a luscious glaze that makes every bite special.

The image shows a close-up of four rectangular cinnamon rolls in a white baking pan, each roll with several twisted layers of soft, golden-brown dough swirled with dark brown cinnamon filling. The rolls are topped with a thick, glossy white icing that drips slightly into the crevices and highlights the texture of the baked dough. The surface has a light sheen from the glaze, and some darker cinnamon spots peek through under the icing, creating a warm, inviting look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (512 g) bread or all-purpose flour
2 to 3 teaspoons (10 to 15 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) cold or room temperature water
Olive oil
Softened butter, for the pan
½ cup (113 g) butter, divided
½ cup (100 g) brown sugar, divided
4 teaspoons cinnamon, divided
Flaky sea salt, such as Maldon
1 cup (113 g) confectioners’ sugar
2 tablespoons (28 g) milk or heavy cream
1 teaspoon vanilla extract

Instructions

Step 1: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and mix with a rubber spatula until a sticky dough forms. Cover and let rest for 30 minutes.
Step 2: Fill a small bowl with water. Using a wet hand, stretch and fold the dough by pulling an edge up towards the center. Repeat 8 to 10 times around the dough until it feels smooth and cohesive.
Step 3: Rub the dough surface lightly with olive oil, cover with a lid or plastic wrap, and refrigerate for at least 12 hours or up to 3 days.
Step 4: Grease a 9×13-inch pan with softened butter. Pour in 2 tablespoons of olive oil.
Step 5: Deflate the dough using a bench scraper or oiled hands by releasing it from the bowl sides and forming a rough ball. Place it in the pan and turn it in the oil to coat. Cover and let rest for 1.5 hours.
Step 6: In a small skillet, melt 4 tablespoons of butter. Whisk in 4 tablespoons brown sugar, 2 teaspoons cinnamon, and a pinch of flaky sea salt. Remove from heat and cool slightly.
Step 7: With oiled hands, gently stretch and dimple the dough to fit the pan. Pour the cinnamon-sugar filling evenly over the dough and distribute by hand.
Step 8: Fold the dough envelope-style starting from one short end, folding over two-thirds, then folding the opposite edge over to cover. Rotate so open ends face short ends of the pan. Cover and rest 1.5 hours.
Step 9: Melt the remaining 4 tablespoons butter in the skillet. Whisk in the remaining brown sugar, cinnamon, and a pinch of sea salt. Remove from heat and cool slightly.
Step 10: Uncover the dough, pour the second filling evenly over the surface, and rub it in with your hands. Gently dimple the dough creating bubbles and craters. Sprinkle lightly with flaky sea salt.
Step 11: Bake in a preheated oven for 25 minutes or until evenly browned. Let cool for 2 to 3 minutes in the pan, then transfer to a rack to cool 5 minutes.
Step 12: Whisk together confectioners’ sugar, milk, and vanilla in a small bowl to make the glaze.
Step 13: Place focaccia on a serving board, drizzle glaze over the top, cut into pieces, and serve.

Tips & Variations

Using instant yeast speeds up preparation, but active dry yeast can be substituted by proofing it first in warm water.
For a richer flavor, use salted butter in the dough and filling.
Try adding chopped nuts or raisins to the cinnamon-sugar filling for extra texture.
If you’re short on time, omit the overnight chill and let the dough rise at room temperature until doubled, about 2 hours.

Storage

Store the focaccia covered at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm slices in a toaster oven or regular oven until heated through and the crust is crisp again.

How to Serve

The image shows two pieces of a baked pastry placed on a light wooden surface. The left piece is topped with a shiny white glaze that is drizzled over a golden brown, puffy, and uneven crust with some charred spots. The right piece reveals the open fluffy, airy inside with big bubbles and a light golden brown crust around the edges. The textures highlight a contrast between the crisp surface and soft inner bread. The scene is simple with a focus on the bread’s details and browning. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can. Dissolve the active dry yeast in a bit of warm water and let it sit for 5 to 10 minutes until foamy before mixing it with the other ingredients.

What can I use if I don’t have flaky sea salt?

If flaky sea salt is unavailable, use a pinch of coarse kosher salt or regular table salt, but sprinkle more lightly, as they are saltier and less textured than flaky salt.