Name: The Best Brown Sugar Cinnamon Focaccia - With Freshly Milled Flour
Prep time: 15 min
Cook time: 30 min
Total time: 705 min
Ingredients: 3½ cups hard white wheat flour ((You can substitute with all purpose flour.) ); 1½ teaspoon salt; 1 tablespoon granulated sugar; 1½ teaspoon instant yeast; 1⅓ cup water ((warm)); 1 tablespoon olive oil; ¼ cup sugar; ¼ cup brown sugar; 3 teaspoons cinnamon; ¼ teaspoon salt; ¼ cup butter ((melted)); ¾ cup powdered sugar; ½ teaspoon vanilla; 2 tablespoons milk

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Indulge in the perfect blend of sweet and savory with our best brown sugar cinnamon focaccia recipe. It is made from a simple focaccia dough topped with sweet buttery brown sugar cinnamon topping.

Up close image of stacked up cinnamon focaccia bread.

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Equipment

Baking sheet – I find the perfect size to be a jelly roll pan or a 15in. x 10in.
Plastic wrap – You will need plastic wrap, bowl covers, or a tea towel to cover the dough during the rest times. I find that some form of plastic wrap or plastic bowl cover works best and prevents the dough from forming a hard crust on top.

Ingredients

Freshly milled flour – For this recipe, I prefer to use soft white wheat flour although you can use any other fresh milled flour you may just have to adjust the measurements accordingly. If you do not use fresh milled flour you can also substitute with all purpose flour or bread flour.
Brown sugar – Is the sweetener used in this recipe to take this recipe to the next level.
Cinnamon – Is the main spice used to add much needed flavor pairing perfectly with the brown sugar.

How to Make The Best Brown Sugar Cinnamon Focaccia With Freshly Milled Flour

Making the Dough

1. In a large mixing bowl combine the flour, salt, sugar, and yeast. Whisk until all the dry ingredients are thoroughly combined.

2. Add the water and olive oil to the dry ingredients. Mix until the dough is just combined. The dough should be wet and sticky to the touch. Cover the bowl with plastic wrap or a tea towel and place it in a warm draft free area for 30 minutes.

3. Going all the way around the bowl, pull up on the side of the dough and fold it in on itself to create air pockets in the dough. Do this until you have gone all the way around the bowl. Cover and allow to rest for 30 minutes.

4. Repeat step 3 two more times. After performing stretch and folds on the focaccia dough 3 times, cover the dough with plastic wrap or a tea towel and place in the refrigerator overnight or 8 to 12 hours.

5. Remove the dough from the refrigerator and allow to set in a warm draft free area for 1 hour.

6. Prep a baking sheet by spraying it with cooking spray and then lining with parchment paper. (This will hold the paper in place while spreading the dough.) Spray the parchment paper and turn the dough out onto the sprayed parchment paper.

7. Gently spread the dough out on the baking sheet until the dough is covering the baking sheet. Cover the dough with plastic wrap and allow to sit for 30 minutes or until the dough has doubled in size.

8. Preheat oven to 400°F.

9. Once doubled in size, remove the plastic wrap, and wet your fingers. Using your finger stipple the dough pressing firmly. Do this until the entire dough has been stippled.

Focaccia dough on a baking sheet lined with parchment paper.

Focaccia dough on a baking sheet with brown sugar cinnamon mixture spread on top.

Making the Brown Sugar Cinnamon Mixture

1. To the melted butter add the cinnamon, sugar, and salt. Mix until it is thoroughly combined.

2. Pour the mixture over the dough allowing the cinnamon sugar mixture to pour into the holes of the dough.

3. Bake at 400°F for 30 minutes or until the top is golden brown.

4. After baking remove from the baking sheet and transfer to a cooling rack. Allow to cool 5 minutes before adding the icing. (This will allow it to cool enough so the icing doesn’t run off the focaccia.)

Making the Icing

1. In a small mixing bowl add the powdered sugar, milk, vanilla, and salt. Mix until thoroughly combined.

2. After letting the focaccia cool for 5 minutes drizzle the icing over the top. Slice and enjoy!

Cinnamon roll focaccia bread sliced into squares.

Storage

Store any leftovers in a ziplock bag or an airtight container. Keep them at room temperature to help them remain fresh. If stored properly they will last 2 – 3 days.

Reheating

Oven

Place the pieces of focaccia on a baking sheet. Add the baking sheet to a cold oven and set the oven to preheat at 200°F. Allow to heat with the oven for 10 minutes or until each piece is thoroughly heated.

Microwave

Place on a microwave safe plate and heat for 15 seconds or until it is thoroughly heated. Do not overheat or it will cause the focaccia to get hard.

If you try this recipe I would love if you left a star rating below or a written review. I love hearing your feedback!

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Clickable pin graphic for the best brown sugar cinnamon focaccia bread recipe.

Close up picture of focaccia cinnamon bread cut into a square on a cooling rack.

The Best Brown Sugar Cinnamon Focaccia – With Freshly Milled Flour

Indulge in the perfect blend of sweet and savory with our best brown sugar cinnamon focaccia recipe. It is made from a simple focaccia dough topped with sweet buttery brown sugar cinnamon topping.

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Prep Time: 15

Cook Time: 30

Resting Time: 11

Total Time: 11 45

Yield: slices

Calories: 123kcal

Cost: $4.50

Equipment

Large mixing bowl
Small mixing bowl
Measuring cup and spoons
Spoon
Baking sheet (I find the perfect size to be a jelly roll pan or a 15in. x 10in.)

Ingredients

Focaccia Dough

3½ cups hard white wheat flour (You can substitute with all purpose flour.)
1½ teaspoon salt
1 tablespoon granulated sugar
1½ teaspoon instant yeast
1⅓ cup water (warm)
1 tablespoon olive oil

Brown Sugar Cinnamon Topping

¼ cup sugar
¼ cup brown sugar
3 teaspoons cinnamon
¼ teaspoon salt
¼ cup butter (melted)

Icing

¾ cup powdered sugar
½ teaspoon vanilla
2 tablespoons milk

Instructions

Making the dough

In a large mixing bowl combine the flour, salt, sugar, and yeast. Whisk until all the dry ingredients are thoroughly combined.
Add the water and olive oil to the dry ingredients. Mix until the dough is just combined. The dough should be wet and sticky to the touch. Cover the bowl with plastic wrap or a tea towel and place it in a warm draft free area for 30 minutes.
Going all the way around the bowl, pull up on the side of the dough and fold it in on itself to create air pockets in the dough. Do this until you have gone all the way around the bowl. Cover and allow to rest for 30 minutes.
Repeat step 3 two more times. After performing stretch and folds on the focaccia dough 3 times, cover the dough with plastic wrap or a tea towel and place in the refrigerator overnight or 8 to 12 hours.
Remove the dough from the refrigerator and allow to set in a warm draft free area for 1 hour.
Prep a baking sheet by spraying with cooking spray and then lining with parchment paper. (This will hold the paper in place while spreading the dough.) Spray the parchment paper and turn the dough out onto the sprayed parchment paper.
Gently spread the dough out on the baking sheet until the dough is covering the baking sheet. Cover the dough with plastic wrap and allow to sit for 30 minutes or until the dough has doubled in size.
Preheat oven to 400°F.
Once doubled in size, remove the plastic wrap, and wet your fingers. Using your finger stiple the dough pressing firmly. Do this until the entire dough has been stippled.

Making the brown sugar cinnamon mixture

To the melted butter add the cinnamon, sugar, and salt. Mix until it is thoroughly combined.
Pour the mixture over the dough allowing the cinnamon sugar mixture to pour into the holes of the dough.
Bake at 400°F for 30 minutes or until the top is golden brown.
After baking remove from the baking sheet and transfer to a cooling rack. Allow to cool 5 minutes before adding the icing. (This will allow it to cool enough so the icing doesn't run off the focaccia.)

Mixing Icing

In a small mixing bowl add the powdered sugar, milk, vanilla, and salt. Mix until thoroughly combined.
After letting the focaccia cool for 5 minutes drizzle the icing over the top. Slice and enjoy!

Notes

Storage

Store any leftovers in a ziplock bag or an airtight container. Keep them at room temperature to help them remain fresh. If stored properly they will last 2 – 3 days.