Imagine biting into a warm, pillowy slice of focaccia that's not just savory, but gloriously sweet - with a heavenly cinnamon sugar crust that transforms this traditional Italian bread into a dessert-like experience. This isn't just another bread recipe; it's a culinary journey that bridges the gap between comfort food and gourmet delight, promising to turn your kitchen into an irresistible aroma haven that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 2 tablespoons sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons cinnamon sugar (cinnamon + sugar mixture)
Instructions
- In a large mixing bowl, combine the warm water (about 110°F or 43°C) with the active dry yeast and 2 tablespoons of sugar. Stir gently to dissolve the yeast and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Once the yeast mixture is frothy, add the olive oil and salt to the bowl. Mix well to combine the ingredients.
- Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or your hands until a sticky dough begins to form. You may not need to use all the flour, so add it gradually until the dough pulls away from the sides of the bowl.
- Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 20-30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the cinnamon sugar mixture by combining 2 tablespoons of sugar with 1 tablespoon of ground cinnamon in a small bowl. Mix well and set aside.
- Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a greased baking sheet or a parchment-lined baking pan. Gently stretch and press the dough into a rectangle or circle, about 1/2 inch thick.
- Using your fingers, make dimples all over the surface of the dough, pressing down gently. This will help create a lovely texture and allow the cinnamon sugar to seep into the bread.
- Drizzle a little olive oil over the top of the dough and sprinkle the cinnamon sugar mixture evenly across the surface, ensuring it gets into the dimples.
- Cover the dough again with a kitchen towel and let it rise for an additional 10-15 minutes while you preheat your oven to 375°F (190°C).
- Once preheated, bake the focaccia in the oven for 20-25 minutes, or until it is golden brown on top and sounds hollow when tapped on the bottom.
- Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature, and enjoy your sweet focaccia bread with cinnamon sugar!
Tips
- Water Temperature Matters: Ensure your water is precisely warm (110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate.
- Dimpling Technique: When creating dimples in the dough, use your fingertips gently but firmly. This not only creates texture but allows the cinnamon sugar to nestle into delicious pockets.
- Rising Environment: Choose a warm, draft-free spot for dough rising - near a preheating oven or in a slightly warm (not hot) area of your kitchen works perfectly.
- Don't Overwork the Dough: Knead just until smooth and elastic. Overworking can make your focaccia tough instead of tender.
- Olive Oil is Key: Use high-quality extra virgin olive oil for the best flavor and that signature focaccia sheen.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
