Name: Cinnamon Sugar Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian-American
Ingredients: 2¼ tsp active dry yeast; 1½ cups warm water (110°F / 45°C); 1 Tbsp granulated sugar; 3¾ cups all-purpose flour; 1 tsp salt; ⅓ cup olive oil (plus more for greasing); ⅓ cup unsalted butter, melted; ½ cup brown sugar; 2 tsp ground cinnamon; ½ cup powdered sugar; 1 Tbsp milk; ¼ tsp vanilla extract

Why You’ll Love This Recipe

I love this recipe for how it transforms traditional savory focaccia into a lightly sweet and spiced treat. It’s airy and soft inside, with crispy edges and a buttery cinnamon topping that melts into every dimple. It’s perfect warm out of the oven or drizzled with glaze as a sweet snack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F/45°C)
1 tablespoon granulated sugar
3 3/4 cups all-purpose flour
1 teaspoon salt
1/3 cup olive oil (plus more for pan and topping)

For the cinnamon topping:

1/3 cup unsalted butter, melted
1/2 cup brown sugar
2 teaspoons ground cinnamon

Optional glaze:

1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

directions

I start by combining the warm water, sugar, and yeast in a bowl. I let it sit for 5 to 10 minutes until foamy.

Next, I add the flour, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.

I knead the dough on a floured surface for about 8 to 10 minutes, until it becomes smooth and elastic.

Then I place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 1 hour, or until it doubles in size.

Once risen, I punch down the dough and stretch it into a well-oiled 9×13-inch baking pan. I use my fingers to dimple the surface and then let it rise again for another 30 minutes.

While it rises, I preheat the oven to 400°F (200°C) and mix the melted butter, brown sugar, and cinnamon in a small bowl.

I spread the cinnamon mixture evenly over the dough, pressing it gently into the dimples.

I bake the focaccia for 20 to 25 minutes, until golden brown and set.

For a sweeter finish, I whisk the glaze ingredients together and drizzle it over the focaccia once it has slightly cooled.

I slice and serve the focaccia warm or at room temperature.

Servings and timing

This recipe makes 12 slices.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 40 minutes (includes rise time)
Calories: approximately 310 kcal per slice

Variations

Sometimes I sprinkle chopped pecans or walnuts on top of the cinnamon layer for added crunch. For a fruitier twist, I’ve dotted the surface with sliced apples or raisins before baking. A little orange zest in the glaze also adds a fresh flavor.

storage/reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. To reheat, I warm slices in a toaster oven or regular oven at 300°F until just warmed through.

FAQs

Can I make this dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. I bring it to room temperature before baking.

Can I use instant yeast instead of active dry yeast?

Yes, I reduce the rise time slightly and add the instant yeast directly to the flour mixture without proofing.

Can I bake this in a different pan?

I use a round cake pan or a sheet pan if I want a thinner version. I just adjust the baking time accordingly.

Do I need to use olive oil for sweet focaccia?

Yes, it keeps the dough moist and adds great flavor. If I want a milder taste, I use a light olive oil.

Can I freeze this focaccia?

I freeze individual slices wrapped tightly in plastic wrap and foil. I thaw and reheat when needed.

Conclusion

This Cinnamon Sugar Focaccia is a delightful, sweet take on a classic bread. I love how simple it is to make and how each bite is full of warmth, softness, and cozy cinnamon flavor. It’s a perfect addition to my brunch table or afternoon coffee break.