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Cinnamon Swirl Focaccia Recipe

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★★★★★

4.9 from 63 reviews

This Cinnamon Swirl Focaccia is a delightful twist on the classic Italian bread, featuring a sweet cinnamon and brown sugar swirl baked into a soft, airy dough. Perfect for breakfast or as a dessert bread, it boasts a tender crumb with a caramelized cinnamon sugar topping that melts in your mouth. The recipe involves a yeast-leavened dough, two rises for lightness, and a swirl of cinnamon filling that creates a beautiful marble pattern inside. Optional toppings like cinnamon sugar or a simple powdered sugar glaze add the finishing touch.

Ingredients

Scale

For the Dough:

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups warm water (about 110°F / 45°C)
  • 2 teaspoons honey or sugar
  • 3 ¾ cups all-purpose flour (470 g)
  • 1 ½ teaspoons salt
  • ¼ cup olive oil (plus more for greasing and topping)

For the Cinnamon Swirl Filling:

  • ½ cup brown sugar (100 g)
  • 2 teaspoons ground cinnamon
  • 2 tablespoons melted butter or olive oil

Optional Topping:

  • Extra cinnamon sugar
  • Powdered sugar glaze (½ cup powdered sugar + 1–2 tsp milk)

Instructions

  1. Activate the Yeast: Combine warm water, honey, and active dry yeast in a bowl. Let it sit until foamy, about 5 to 10 minutes. This indicates the yeast is active and ready for use.
  2. Mix the Dough: Add the all-purpose flour and salt to the yeast mixture and begin mixing. Knead the dough while incorporating ¼ cup of olive oil until the dough is smooth, elastic, and not sticky, which should take about 8 to 10 minutes by hand or 5 minutes in a mixer.
  3. First Rise: Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  4. Prepare the Filling: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter or olive oil until well combined and spreadable.
  5. Shape the Dough: Transfer the risen dough to a well-oiled baking sheet. Gently press and stretch the dough out with your fingers to fit the pan, creating dimples evenly across the surface by pressing with fingertips.
  6. Add the Cinnamon Swirl: Spread the cinnamon filling evenly over the dough surface. Use a knife or a spatula to gently swirl the filling in a marble pattern, without fully mixing it into the dough.
  7. Second Rise: Let the dough rest uncovered for 20 to 30 minutes to relax and rise slightly while preheating the oven to 425°F (220°C).
  8. Bake: Bake the focaccia in the preheated oven for 20 to 25 minutes until the bread is golden brown on top and bubbly around the edges.
  9. Finish: Remove the focaccia from the oven and let it cool slightly. Optionally drizzle with the powdered sugar glaze or sprinkle extra cinnamon sugar over the top before slicing and serving.

Notes

  • Ensure the water temperature is around 110°F (45°C) to activate the yeast effectively without killing it.
  • You can substitute the honey with sugar if preferred.
  • Melted butter adds richness to the filling, but olive oil can be used for a dairy-free option.
  • The dimpling of the bread before the second rise helps create the characteristic focaccia texture.
  • For a more pronounced cinnamon flavor, you can increase the cinnamon to 3 teaspoons if desired.
  • The glaze is optional but adds a nice sweetness and visual appeal to the finished bread.
  • Store any leftovers in an airtight container and consume within 2 days for optimal freshness.

Keywords: Cinnamon Swirl Focaccia, Sweet Focaccia, Cinnamon bread, Yeast bread, Italian bread, Dessert bread

Find it online: https://frommamamaya.com/cinnamon-swirl-focaccia-recipe/