Focaccia with Cinnamon Filling
A recipe for sweet focaccia bread with delicious cinnamon filling and cinnamon topping. A delightful combination of focaccia, cinnamon rolls, and Danish brunsviger in one bite.
This bread is based on my focaccia recipe made without a mixer, with a bit more honey added to the dough. The dough is prepared using the same method, but once it has finished rising, it is poured into a pan with cinnamon sugar, which is also sprinkled on top of the dough. After the second rise, small indentations are made in the dough with your fingers, and the dough is topped with a cinnamon topping made of melted butter, cinnamon, and brown sugar. The bread is baked until crispy and golden. Once baked and cooled, it is topped with icing.
The surface of the bread becomes super crispy and almost caramelized due to the rich cinnamon topping. The bread can be enjoyed as is or with butter spread on it.
Icing
Make the icing by mixing 150 g powdered sugar with 2 tbsp boiling water.
Below, you can watch a video showing how to prepare the focaccia dough. You can also try my recipe for Danish brunsviger or my recipe for easy gooey cinnamon rolls. Enjoy! 😊
Focaccia with cinnamon filling
Ingredients
DoughInstructions
Dough
Dissolve the yeast in water and add the remaining ingredients in a large bowl. Mix everything quickly into a sticky dough. Cover the bowl with a damp cloth and let it rest on the counter for 15 minutes.
Fold the dough over itself (see the video above, if available). Cover again and let it rest for another 15 minutes. Fold the dough again and let it rest for 10 minutes. Cover and allow the dough to rise for 1 hour.
Cinnamon sugar
Mix brown sugar with cinnamon.
Focaccia with cinnamon filling
Line a square pan/baking dish with parchment paper. Pour some olive oil into the pan and sprinkle half of the cinnamon sugar over it. Pour the dough into the pan on top of the cinnamon sugar. Sprinkle the remaining cinnamon sugar on the dough and fold the dough over itself. Cover with a damp cloth and let it rise for an additional hour.
Cinnamon topping
Prepare the topping with about 20 minutes left of the dough’s rising time: Add the ingredients to a small saucepan, let them melt together, and allow the mixture to bubble slightly while stirring. Remove from heat and let it cool.
Focaccia with cinnamon filling
Preheat the oven to 220°C (convection).
Stretch the dough slightly in the pan and make small indentations in the dough with your fingers. Pour the cinnamon topping over the dough, letting it fill the indentations.
Bake the focaccia for about 25–30 minutes on the lower rack of the oven. It should turn golden and sound hollow when tapped. Be careful not to burn the topping. If the bread begins to darken too quickly before fully baked, cover it with aluminum foil for the remaining baking time.
Remove the bread from the pan and let it cool on a wire rack. Decorate with icing before slicing and serving. Enjoy!
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