Cinnamon Toast Focaccia
Cinnamon Toast Focaccia is a sweet, buttery version of focaccia topped with cinnamon sugar. It's the perfect addition to brunch or breakfast.
Servings: 6
Calories: 356kcal
Equipment
Ingredients
Cinnamon Sugar Topping
- 50 g granulated sugar
- 8 g cinnamon
Cinnamon Toast Focaccia
- 275 g all-purpose flour
- 100 g whole wheat flour see note
- 12 g granulated sugar
- 6 g instant yeast see note
- 6 g table salt
- 1 g cinnamon
- 284 g warm water
- 12 g canola oil or another neutral-flavored cooking oil
- 57 g unsalted butter melted (use a dairy-free butter alternative to make your focaccia vegan and/or dairy-free)
Instructions
Cinnamon Sugar Mixture
- In a small bowl, stir together 50 g granulated sugar and 8 g cinnamon until the mixture is uniform. You can do this before you start making the dough, or at any point waiting for the dough to rise. Set aside for now.
Cinnamon Toast Focaccia
- Whisk together 275 g all-purpose flour, 100 g whole wheat flour, 12 g granulated sugar, 6 g instant yeast, 6 g table salt, and 1 g cinnamon in the bowl of your stand mixer. Stir in 284 g warm water until a shaggy dough is formed.
- Fit your stand mixer with a dough hook, and turn the mixer on low speed. Mix until all of the flour is mixed in, and a very sticky dough is formed (you may need to turn off the mixer and scrape down the sides of the bowl several times). Note that the dough will continue to stick to the bottom, and even up the sides of the bowl.
- Lightly coat the inside of a medium to large bowl with 12 g canola oil. Use a spatula to scrape the dough into the bowl. Turn the dough over in the bowl so that it's mostly coated with some of the oil. Cover the bowl with a lid, a plate, a damp kitchen towel, or some plastic wrap and set it aside to rise for 1 hour.
- After an hour, coat the inside of of an 8×8" baking pan with 2 Tablespoons of melted butter, turning the pan to ensure that the entire bottom and the sides of the pan are coated with butter.
- Turn the dough into the prepared pan, turning the dough over to further coat it with the butter. Gently press the dough into the pan, attempting to stretch it into the corners (don't worry if the dough doesn't stay put). Cover the pan with a damp kitchen towel or plastic wrap, and set it aside to rise for 45 more minutes. After 30 minutes, move the oven rack to the lower-middle position and heat the oven to 425°F.
- Remove pan cover and drizzle the top of the dough with an additional 2 Tablespoons of melted butter. Sprinkle all of the prepared cinnamon sugar mixture evenly over the top of the dough. Using gloves if you don't want to get your hands dirty/sticky, gently press your fingers into the dough, all over the top of the dough to create dimples, pressing the butter and cinnamon sugar into the dough.
- Bake the bread until the top is bubbling and browned, about 20-23 minutes. Run a paring knife between the bread and the pan, and if the bottom is sticking, use a spatula or flipper to carefully pry the bread out. Make sure to remove the bread from the pan while it's still warm, or it will be more likely for it to stick. needed.
- Set the bread on a wire rack to cool slightly before serving. Note that the focaccia is best served warm. Reheat for a few seconds in the microwave before serving, if needed. Store leftovers in an airtight container or zipper bag at room temperature for up to 2 days, or in the freezer for longer periods of time.
Notes
If you want your focaccia to be white, or you don't have any whole wheat flour, feel free to subtitute it with an equal amount of additional all-purpose flour.
If you only have regular (active dry) yeast, you can feel free to use that instead. Use the same amount, but instead of mixing the yeast directly into the flour, follow these steps:
- Stir the granulated sugar into the warm water until dissolved.
- Sprinkle the yeast on top of the water mixture and let it sit for about 10 minutes until the yeast becomes slightly puffy.
- Stir the yeast into the water. Stir the water mixture into the flour mixture and follow the recipe as written.
Nutrition
Calories: 356kcal | Carbohydrates: 59g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 393mg | Potassium: 128mg | Fiber: 4g | Sugar: 11g | Vitamin A: 243IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 3mg
