Cinnamon Focaccia

Why You’ll Love This Recipe

I enjoy how this bread strikes the balance between indulgent and comforting. The texture is soft and airy, while the cinnamon and sugar topping adds just the right amount of sweetness. I also like that it’s easy to share—I can cut it into squares or pull it apart by hand for a casual, family-style treat. For me, it’s the kind of recipe that feels both homey and special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 cups all-purpose flour
2 tsp active dry yeast
1 ½ cups warm water (110°F)
¼ cup granulated sugar
1 tsp salt
2 tbsp ground cinnamon
¼ cup olive oil
4 tbsp melted butter
¼ cup brown sugar

Directions

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until bubbly.
Add flour and salt to the mixture and stir until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 5–7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled, about 1 hour.
Punch down the dough and spread it onto a parchment-lined baking sheet, dimpling the surface with your fingers.
Brush melted butter over the top, then sprinkle with brown sugar and cinnamon.
Bake at 375°F (190°C) for 25–30 minutes, until golden brown and fragrant.
Let cool slightly before slicing and serving warm.

Servings and Timing

This recipe makes about 12 servings. Prep and rise time is about 1 hour 15 minutes, bake time is 25–30 minutes, for a total of roughly 45 minutes active plus rising time.

Variations

Sometimes I drizzle a simple glaze made from powdered sugar and milk over the baked focaccia for a sweeter finish. I also like mixing raisins or dried cranberries into the dough for added flavor. For a richer version, I replace some of the olive oil with extra butter.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, I warm pieces in a 300°F oven for about 5–7 minutes or microwave for 15–20 seconds. This bread also freezes well if wrapped tightly; I thaw it at room temperature before warming.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast and skip the proofing step—just mix it directly with the flour.

How do I know when the dough has risen enough?

I press a finger lightly into the dough; if the indentation stays, it’s ready.

Can I use whole wheat flour?

Yes, I sometimes replace half the flour with whole wheat for a heartier texture.

What if I don’t have olive oil?

I use melted butter or vegetable oil as a substitute.

Can I make mini versions of this bread?

Yes, I divide the dough into smaller portions and bake on a sheet for shorter times.

Do I have to use both brown and white sugar?

No, but I like the depth of flavor the brown sugar adds.

How do I get the top extra golden?

I brush a little extra butter on halfway through baking.

Can I add nuts on top?

Yes, chopped pecans or walnuts add crunch and pair well with cinnamon sugar.

Can I prepare the dough the night before?

Yes, I let it rise in the fridge overnight, then bring it to room temperature before baking.

How should I serve cinnamon focaccia?

I like it warm with coffee, as part of brunch, or even with a scoop of vanilla ice cream for dessert.

Conclusion

I love how this cinnamon focaccia turns a savory classic into a sweet, aromatic bread that’s perfect for sharing. The fluffy dough, buttery topping, and cinnamon-sugar finish make it a cozy treat for any occasion. For me, it’s one of those recipes that feels both nostalgic and special, filling my kitchen with warmth every time I bake it.