“All of us, like sheep, have strayed away. We have left God’s paths to follow our own. Yet the Lord laid on him the sins of us all.”
-Isaiah 53:6 NLT
When most people think of focaccia, they picture savory toppings like rosemary, flaky sea salt, or juicy tomatoes. But this Sweet Cinnamon Sugar Focaccia proves that this classic Italian bread can be just as delicious on the sweeter side. With its crisp golden crust, pillowy interior, and crackly cinnamon sugar topping, this recipe is the perfect combination for bakery-style bread.
One of my favorite things about baking focaccia is the texture. A generous drizzle of high-quality extra virgin olive oil helps create those signature crispy, golden edges while the inside stays soft, airy, and full of beautiful bubbles. It’s that contrast between the crunchy exterior and fluffy center that makes every bite so satisfying. It’s exactly what makes this sweet version stand out.
Instead of traditional savory herbs, this focaccia is finished with a buttery brown sugar and cinnamon topping that caramelizes as it bakes. The sugars melt into the dimples of the dough, creating little pockets of cinnamon sweetness with a delicate crunch on top. Every slice has the warmth of a cinnamon roll, but with the rustic texture and crisp crust that only focaccia can deliver. This bread is perfect as a sweet morning treat with a side of coffee, for dessert, brunch, or a “just because” bite to eat.
Sweet Cinnamon Sugar Focaccia
Ingredients
Method
- Combine the warm water, yeast, and sugar in a large bowl. Let stand for about 5 minutes until foamy.
- Add the flour, salt, and olive oil. Mix until a shaggy dough forms.
- Cover and let rest for 20 minutes.
- With lightly oiled hands, scoop under and gently pull a corner of the dough up and over the dough. This is called a stretch a fold. Do not pull where the dough rips, but lightly stretching it as much as it can go.
- Do stretch and folds around the entire dough, cover, and let sit in a warm area for 30 minutes. Repeat stretch and folds 3 times total, letting sit for 30 minutes.
- The dough should become smooth, elastic, and noticeably airy.
- Generously coat a metal pan or a cast iron skillet with the olive oil.
- Transfer the dough into the pan, turning once so both sides are coated.
- Cover and let rise for 45–60 minutes until puffy.
- In a bowl, mix together the cinnamon sugar topping ingredients expect the melted butter.
- Once ingredients are mixed, drizzle over the melted butter.
- Toss with a fork until small crumbles form. You want a texture similar to coarse, sandy streusel rather than large clumps.
- Preheat the oven to 425℉.
- Drizzle a little more olive oil over the dough. Use your fingertips to press deep dimples all over the surface.
- Sprinkle the cinnamon crunch evenly over the dough, gently pressing some of it into the dimples while leaving plenty on top to create a crisp finish.
- Bake for 30-40 minutes, rotating the pan halfway through. Check the center of the focaccia dough if cooked through before removing from the oven.
- If the topping begins browning too quickly, loosely tent with foil during the final 8–10 minutes.
- While focaccia cools, prepare the vanilla glaze.
- In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt. Whisk until smooth.
- Transfer focaccia to a wire rack to keep the bottom crisp. Once slightly cooled, drizzle lightly with the vanilla glaze. Serve warm.
