Description
A delightful focaccia topped with a cinnamon sugar mixture, perfect for breakfast or a sweet snack.
Ingredients
Scale
- ¼ teaspoon instant yeast
- 1 ½ cups (360 ml) warm water (105-110℉)
- 3 cups (360 g) bread flour (or all purpose flour)
- 2 teaspoons salt
- ½ cup (107 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons olive oil
- 1 cup (113 g) powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Make the dough. Add the yeast and water to a bowl. Stir to combine. Add the bread flour and salt. Stir until it resembles a shaggy and wet dough. Cover with a damp towel or plastic wrap and allow to sit for 30 minutes.
- Do a stretch and fold. After the dough has set for 30 minutes, wet your hands with some water. Starting at the top of the bowl (12 o’clock), pick up the dough and fold it over to the bottom (6 o’clock). Repeat this so all corners have been stretched and folded. Flip the dough over so the bottom is now on top. Cover and allow to sit for 30 minutes.
- Repeat the stretch and fold 3 more times. Cover, place in the fridge, and allow the dough to rise for 12-24 hours.
- In a small bowl, stir together the cinnamon and brown sugar. Set aside.
- Add a tablespoon of the oil to a rimmed 9 by 11 baking sheet. If food tends to stick, line your baking sheet with parchment paper, followed by the oil.
- Once you notice a lot of bubbles forming on the top of your dough, remove the dough from the fridge.
- Sprinkle some of the cinnamon and brown sugar mixture on the top of the dough.
- With greased hands, stretch and fold the dough over itself to incorporate the cinnamon and sugar mixture.
- Transfer the dough to the prepared baking sheet. Cover and allow to sit for 2-3 hours or until the dough has risen and spread enough to reach the edges of the pan.
- Once risen, preheat the oven to 425°F (220°C).
- Uncover the dough and sprinkle the remaining cinnamon and brown sugar over the top, using the remaining oil, and drizzle that over the top.
- Transfer to the oven and bake at 425℉ for 22-25 minutes or until golden brown.
- Once done baking, remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
- To a bowl, add the powdered sugar and vanilla extract. Add in 1 tablespoon of milk at a time while stirring until you’ve reached your desired consistency.
- Drizzle the icing over the top before serving.
Notes
- Ensure the dough is covered while it rises to prevent it from drying out.
- Adjust the amount of milk in the icing for your desired consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 12g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg