Brown Butter and Cinnamon Focaccia
Brown Butter and Cinnamon Focaccia is a warm twist on a traditional Italian favourite. Nutty brown butter melts into the soft, pillowy crumb, while cinnamon adds gentle sweetness and spice in every bite. It’s rich without being heavy, nostalgic without being old-fashioned - the kind of bake that makes the kitchen smell incredible and has everyone hovering by the oven. Perfect served warm with a cup of tea, or as a weekend treat.
Equipment:
Dual Purpose Wooden Chopping Board
Ingredients:
Starter
125ml lukewarm water
125g strong white bread flour
1/2 teaspoon caster sugar
1/2 teaspoon fast-action dried yeast
Dough
Starter
225ml water
2 tbsp extra virgin olive oil
1 teaspoon salt
1&1/2 teaspoon caster sugar
1&1/2 teaspoon fast-action dried yeast
375g strong white bread flour
Brown butter
2 tbsp ground cinnamon
1/3 cup soft brown sugar
1/2 cup butter
Vanilla icing
1/2 cup icing sugar
1 teaspoon vanilla extract
2 tbsp milk
Method:
1. Make the starter. Add the ingredients to the bowl of s stand mixer, combine together and leave to stand for at least 4 hours.
2. Make the dough. Add the dough ingredients to the starter, making sure the salt doesn't come in contact with the yeast as this would stop the proofing. Beat the dough for 5 mins.
3. Cover the dough with clingfilm and leave to prove for 2 hours in a warm place.
4. Butter a 34.5x24.3x4.10 cm baking tray and set aside.
5. Gently deflate the dough, work it with your hands folding it towards the centre for several times until you get s smooth ball. Place the dough in the buttered tray. Cover with a tea towel and leave to prove for a few hours in a warm place.
6. Make the brown butter. Add the butter to a medium frying pan, gently melt and cook until it turns amber colour. Add the cinnamon and brown sugar and mix together until combined.
7. Pour the brown cinnamon butter onto the dough, press the dough down and with your fingertips make some dimples all over the surface.
8. Bake for 25-30 mins in a preheated oven to 220°C/200°C fan/gas mark 7, then leave to cool down for 10 mins.
9. Make the icing by simply mixing together the ingredients. Drizzle over the focaccia.
10. Serve warm or cold. Enjoy!