Ingredients
Filling
- 10 tbsp Westgold unsalted butter
- 1 cup brown sugar
- 1 tsp vanilla paste
- 1 tsp cinnamon
Glaze
- 2 cups icing sugar
- 4 tbsp butter, melted
- 1 tbsp full cream milk
- 1 tsp vanilla paste
Focaccia Dough
- 700 g bread flour
- 680 g lukewarm water (100°F / 34°C, 98% hydration)
- 7 g dry yeast
- 12 g fine sea salt
- 1 tsp honey
- 2 tbsp brown butter (prepared from butter browned in pan)
Instructions
- Brown Butter: Melt butter in a pan over medium heat, stirring constantly. The butter will foam and sizzle; continue stirring for 5–8 minutes until it turns golden brown and emits a nutty aroma. Milk solids should be toasty brown on the pan bottom. Let brown butter cool slightly.
- Prepare Filling: Transfer two thirds of the brown butter to a bowl. Mix in brown sugar, vanilla paste, and cinnamon until fully combined.
- Make Glaze: In a bowl, combine icing sugar, melted butter, milk, and vanilla paste. Mix with a handheld mixer or whisk by hand until smooth and runny.
- Activate Yeast: Whisk together lukewarm water, dry yeast, and honey in a medium bowl. Let stand for 5 minutes until frothy, indicating yeast activation.
- Mix Dough: In a large bowl, whisk together bread flour and sea salt. Pour in the yeast mixture, stirring with a spoon or hands to form a wet, sticky dough without dry spots. Cover loosely with plastic wrap or damp cloth and rest for 10 minutes.
- Stretch and Fold: With damp hands, stretch a section of dough and fold it over itself. Rotate bowl and repeat 3 more times. Cover again and rest for 10 minutes. Repeat the stretch and fold process, this time shaping dough into a ball.
- First Proof: Oil a new bowl with 20g olive oil. Place dough inside and cover tightly with plastic wrap. Refrigerate for 12 to 72 hours for slow fermentation. Slice dough in half; this recipe uses only half, saving the rest for later.
- Second Proof & Shape: Line a baking tin with parchment paper and drizzle one third of brown butter on it. Transfer dough and gently stretch into an approximate rectangle, leaving edges free to allow rising. Spread two thirds of the cinnamon filling evenly over dough. Fold dough edges over filling to enclose it, then flip dough over. Cover with damp cloth and let rise in a warm spot for 2 hours.
- Preheat Oven: Set oven to 200°C (390°F) to preheat.
- Bake: After rising, gently dimple the dough surface with fingers. Drizzle remaining filling over top; if it has solidified, warm filling in microwave for 30 seconds to loosen. Bake focaccia for 30 minutes until golden brown on top.
- Rest & Glaze: Cool focaccia slightly in the pan, then transfer to a wire rack and rest for 30 minutes. Drizzle prepared vanilla glaze evenly over the warm focaccia. Slice and serve.
Notes
- Dough requires time to rise, so plan ahead to start this recipe early.
- Dry yeast is activated in water here, but instant yeast can be substituted by adding it directly to flour with water and honey without activation step.
- Bread flour is preferred for structure, but all-purpose flour works as a substitute.
- Browning the butter adds a wonderful nutty flavor but is optional.
- Prep Time: 30 minutes (plus 12 to 72 hours for first proof)
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
