A sweet twist on classic savory bread. This no knead cinnamon focaccia has crisp edges and soft, pillowy interior. The swirls of cinnamon sugar and sweet crumb topping makes makes this focaccia such a treat!
Meet my new baking obsession- sweet focaccia! Ever since trying this cinnamon focaccia, my mind in brainstorming all the different sweet variations to try next. Perhaps an almond frangipane version or a chocolate one!
This cinnamon focaccia is a surprisingly delightful fusion between rustic bread and sweet pastry. It’s a great treat for breakfast, brunch, or really an anytime indulgence!
Ingredients
The dough base is adapted from my favorite Bon Appetit recipe, Sarah Jampel’s easy no knead focaccia. It’s the perfect bread recipe for beginners since it’s basically foolproof! Trust me, you can’t mess up the focaccia.
You will need a few KEY INGREDIENTS of active dry yeast, all-purpose flour, and Diamond Crystal kosher salt.
- Active Dry Yeast: This dough rests overnight and proofs over several hours. As such, it is best to use active dry yeast to slowly develop the flavors. Brush up with this comprehensive baking with yeast guide.
- All-Purpose Flour: I’ve tested this recipe with King Arthur Baking all-purpose flour, Kirkland Signature organic unbleached all-purpose flour, and Bob’s Red Mill all-purpose flour. All worked wonderfully in this recipe!
- Kosher Salt: Use Diamond Crystal kosher salt for best results. Don’t confuse this with the Diamond Crystal baking salt or kosher salt flakes. Not all kosher salts are equal in flavor. You may have to adjust the amount depending on the brand. See recipe notes for details.
The remaining dough ingredients is where you can experiment and customize. You’ll need sugar (or honey or sweetener of choice) and olive oil (or oil of choice). Use your standard cinnamon sugar mixture for the filling. As well as a standard crumb topping.
Step-by-Step Instructions
This cinnamon focaccia recipe is EASY, but it does require SEVERAL HOURS of resting time. The must rest overnight in the fridge for at least 8 hours (up to 24 hours).
STEP 1: Whisk together yeast, sugar, and warm water in a large bowl. Let sit for 5 minutes until mixture is foamy and fragrant.
STEP 2: Add in flour and salt. Mix by hand until “shaggy dough” forms and there are no longer any dry streaks of flour.
STEP 3: Grab a large bowl (or container) that will fit in your fridge. Pour oil into bowl. Transfer dough into boil. Cover with lid (or plastic wrap) and leave in the fridge for at least 8 hours, up to 24 hours. *I highly recommend this 4-quart food storage container. It’s the perfect size for the fridge.
Slicing and Serving
Grab a cutting board and a serrated bread knife.
Hold the focaccia steady on a cutting board with your non-dominant hand. Using gentle sawing motions, let the serrated knife’s teeth smoothly slice through the bread without pressing down forcefully. Continue slicing carefully to avoid crushing the bread, achieving neat, clean cuts.
Cinnamon focaccia is best served warm and best enjoyed the day it’s baked. Keep leftovers in a covered container for up to two days. Reheat on a baking sheet in a 300-325°F oven until warm and toasty.
Eat the bread as is! Or spread butter or cream cheese for extra decadence. Cinnamon focaccia is wonderful alongside fresh berries, orange segments, or yogurt.
Related Recipes
- Cinnamon Sugar Twist Doughnuts – a cross between churros and beignets
- Cinnamon Swirl Bread – flavorful cast iron skillet bread
- Spiced Palmiers– cinnamon sugar coated puff pastry cookies
No Knead Cinnamon Focaccia
Ingredients
Dough:
- 7 grams active dry yeast, (2¼ teaspoons)
- 8 grams granulated sugar, (2 teaspoons) or honey
- 2 ½ cups warm water
- 625 grams all-purpose flour, (5 cups)
- 5 teaspoons Diamond Crystal kosher salt*
- 50 grams extra virgin olive oil*, (4 Tablespoons), divided
- 14 grams unsalted butter, (1 Tablespoon) for pan
Cinnamon Sugar Filling:
- 100 grams brown sugar, (½ cup packed)
- 2 teaspoons ground cinnamon
Crumb Topping:
- 50 grams brown sugar, (¼ cup)
- 35 grams all-purpose flour, (¼ cup)
- ½ teaspoon ground cinnamon
- pinch kosher salt
- 57 grams unsalted butter, (¼ cup), cold, sliced in tablespoons or small pieces
Instructions
- Overnight Prep: Whisk together yeast, sugar, and warm water in a large bowl. Let sit for 5 minutes until mixture is foamy and fragrant. *
- Add in flour and salt. Mix together by hand until shaggy dough forms and there are no more dry streaks of flour.
- Grab a large bowl that will fit in your fridge.* Pour 3 tablespoons oil into bowl. Transfer dough into oiled bowl. Cover with lid or plastic wrap. Keep in the fridge for at least 8hours, up to 24 hours.
- Prepare Cinnamon Sugar Filling: Whisk together brown sugar and cinnamon until well blended. Set aside until ready to use.
- Generously butter 13×9-inch baking pan. Pour remaining one tablespoon oil into center of pan. Transfer chilled dough to prepared pan. Sprinkle half of cinnamon sugar mixture over dough.
- Use your hands to gather the edges of the dough, lift up and bring edges to center of dough to cover up the filling.
- Sprinkle remaining half of cinnamon sugar over dough. Repeat lifting edges of the dough toward the center to cover filling.
- Turn down over to reveal smooth surface bottom. Pour any oil leftover in bowl (used for resting in the fridge) over dough.
- Let dough rise, uncovered, in a warm area until doubled in size and dough covers most of the pan surface, about 90 minutes to 4 hours (depending on ambient temperature). Make crumb topping while dough rises.
- Prepare Crumb Topping: In a medium bowl, whisk or stir together brown sugar, flour, cinnamon, and salt. Cut in cold butter with a pastry blender or two forks, until mixture forms large clumps and crumbles. Keep chilled until ready to use.
- Place rack in center of oven. Preheat oven to 400℉. Lightly oil or butter your fingers. Dimple dough all over with your fingers, making sure you touch the bottom of the pan.
- Sprinkle crumb topping all over dough surface. Bake focaccia until golden brown and fragrant, about 20-30 minutes. Rotate pan midway through baking to ensure even cooking. If crumble topping is browning too much, lightly over pan with foil during the last 10-15 minutes of baking.
- Slicing and Serving: Cool focaccia in pan for about 5 minutes. Unmold onto wire rack to cool further, if desired. Place warm focaccia on cutting bowl. Use a serrated bread knife to gently slice through bread in sawing motion. Be careful not to press down forcefully or crush the bread.
- Cinnamon focaccia is best served warm, the same day it is baked. Keep leftovers in a covered container up for two days. Reheat on baking sheet in 300-325°F oven until warm and toasty.
Notes
- Ingredients:
- Active Dry Yeast: This dough rests overnight and proofs over several hours. As such, it is best to use active dry yeast to slowly develop the flavors. Brush up with this comprehensive baking with yeast guide.
- Kosher Salt: Use Diamond Crystal kosher salt. Don’t confuse this with the Diamond Crystal baking salt or kosher salt flakes. You may have to adjust the amount depending on the brand. 5 teaspoons Diamond Crystal kosher salt is equal to 1 Tablespoon Morton kosher salt.
- Olive Oil: Extra virgin olive oil will impart a specific savory flavor. If desired, you may use a neutral flavored oil like avocado oil or grapeseed oil if you want a sweeter tasting bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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