This soft cinnamon focaccia is pillowy, sweet, and unexpectedly comforting — perfect for morning coffee or an after-school snack.
The outside develops a light golden crust while the inside stays tender and fragrant with cinnamon butter.
It’s approachable for home bakers and flexible enough to riff on with add-ins or alternate milks.
If you love sweet, soft breads, you’ll also enjoy these soft fluffy pumpkin cinnamon rolls for another cozy morning treat.
Why You’ll Love This Irresistibly Soft Cinnamon Focaccia that Everyone Loves
– Pillowy interior with a delicate, tender crumb.
– Sweet cinnamon butter topping that caramelizes lightly.
– Simple pantry ingredients with big flavor payoff.
– Quick hands-on time and forgiving technique.
– Flexible: dairy-free, vegan, or spiced-up variations work well.
– Great for sharing or slicing to serve at brunch.
The flavor is warmly spiced with cinnamon and brown sugar, and the texture balances a light, open crumb with a soft, almost cake-like crumb due to the enriched butter topping. The topping melts into dimples on the focaccia surface, creating pockets of sticky-sweet flavor contrasted by a subtle olive oil perfume in the dough.
"★★★★★ This focaccia disappeared in hours — soft, buttery, and perfectly cinnamon-y. I made it for brunch and everyone asked for the recipe." — Real reader review
Key Ingredients for Irresistibly Soft Cinnamon Focaccia that Everyone Loves
Olive oil (or coconut oil) adds tenderness and helps create those classic focaccia dimples. Use extra-virgin olive oil for flavor depth, but a neutral oil will make the bread milder. Substituting melted coconut oil will add a hint of coconut aroma and may firm slightly when cool.
Active dry yeast is the rising agent that gives the dough lift and a light texture. Always check the expiration date and proof it in warm water to ensure it’s active; using old yeast leads to dense, under-risen focaccia. Instant yeast can be used in the same quantity but skip the pre-proof step.
Bread flour gives the focaccia structure and chew while allowing a light crumb when combined with fat and sugar. If you use all-purpose flour, expect a slightly softer, less chewier texture but still very pleasant. High-protein bread flour will hold the gas produced by the yeast better, making a more open crumb.
Unsalted butter (for the topping) and light brown sugar create the sticky, caramelized finish on top of the focaccia. Use real butter for flavor; dairy-free spreads or vegan butter can be substituted but will change the flavor and how the topping caramelizes slightly.
Full Ingredient List for Irresistibly Soft Cinnamon Focaccia that Everyone Loves
– 1 cup Warm Water (heated to about 110°F)
– 2 teaspoons Active Dry Yeast (ensure it’s fresh)
– 1 tablespoon White Granulated Sugar (feeds yeast)
– 3 cups Bread Flour (or all-purpose flour)
– 1 teaspoon Salt (kosher or sea salt preferred)
– 2 tablespoons Olive Oil (or melted coconut oil)
– 1/2 cup Unsalted Butter (melted for the topping)
– 1/2 cup Light Brown Sugar (or dark brown sugar)
– 2 tablespoons Cinnamon (can add nutmeg for extra flavor)
– 1 cup Powdered Sugar (aim for fine powder)
– 2 tablespoons Milk (almond or oat milk for dairy-free)
– 1 teaspoon Vanilla Extract (or almond extract)
Step-by-Step Instructions for Irresistibly Soft Cinnamon Focaccia that Everyone Loves
Step 1: Activate the yeast and combine wet ingredients
Pour 1 cup of warm water (about 110°F) into a mixing bowl, sprinkle in 2 teaspoons active dry yeast and 1 tablespoon granulated sugar, then let sit for 5–10 minutes until foamy.
Once foamy, stir in 2 tablespoons olive oil to the yeast mixture.
Pro Tip: The yeast mixture should look bubbly and smell slightly yeasty — if it’s flat or smells sour, start over with fresh yeast.
Step 2: Mix the dough
Combine 3 cups bread flour and 1 teaspoon salt in a large bowl. Add the foamy yeast mixture and mix until a shaggy dough forms. Transfer to a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic, or use a stand mixer with a dough hook for 4–6 minutes.
Pro Tip: The dough should feel soft and slightly tacky but not sticky; press with your finger and it should spring back slowly.
Step 3: First rise
Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours. Gently deflate the dough after rising.
Pro Tip: When properly risen, the dough will be about twice its original size and leave a slight indentation when poked.
Step 4: Shape and press into pan
Grease a 9×13-inch or similar baking pan with olive oil. Transfer the dough and press it out with your fingers into an even rectangle, creating dimples across the surface using your fingertips. Let rest for 20–30 minutes to relax.
Pro Tip: You want even dimples across the surface; the dough should hold the indentations without springing back immediately.
Step 5: Make the cinnamon butter topping
Melt 1/2 cup unsalted butter and stir in 1/2 cup light brown sugar and 2 tablespoons cinnamon until combined. Spoon and gently spread this topping over the dough, allowing it to pool slightly in the dimples.
Pro Tip: The topping should be pourable and glossy; if it’s too thick, warm slightly so it spreads into the dimples.
Step 6: Bake
Bake in a preheated 375°F (190°C) oven for 18–25 minutes, or until the focaccia is golden brown and the center registers about 190°F. Rotate the pan halfway through for even browning.
Pro Tip: The crust should be golden and slightly crisp at the edges; the center will be set and spring back when touched gently.
Step 7: Glaze
Whisk 1 cup powdered sugar with 2 tablespoons milk and 1 teaspoon vanilla extract until smooth. Drizzle over the warm focaccia for a thin, sweet glaze.
Pro Tip: The glaze should be pourable but not runny; it should set to a thin sheen within 10–15 minutes.
For a sweet summer menu pairing, try serving this with a simple fruit skillet like a 3-ingredient peach cobbler dump cake to add a bright contrast.
Expert Tips for Irresistibly Soft Cinnamon Focaccia that Everyone Loves
– Temperature tip: Keep water between 100–115°F for proofing yeast; hotter water will kill yeast and colder water slows the rise.
– Texture troubleshooting: If your focaccia is dense, the dough was likely under-kneaded or the yeast was inactive; knead until elastic and always proof yeast first.
– Equipment tip: A stand mixer with a dough hook saves time, but hand-kneading yields the same result; use a light-touch when shaping to preserve bubbles.
– Common mistake: Overwhelming the topping — too much brown sugar will cause excessive pooling and sogginess; balance with moderate butter.
– Proofing environment: If your kitchen is cool, create a warm rise spot by turning the oven to 200°F for 1 minute, then turning it off and placing the covered dough inside.
– Visual cue: Watch for an even golden color on top; under-baked centers often happen when the pan is too crowded or the oven temperature is low.
– Dairy-free swap: Use almond or oat milk in the glaze and a plant-based butter for the topping; the flavor will be slightly different but still rich.
– Scaling tip: This recipe doubles well for parties; use a larger pan and increase bake time slightly, checking for doneness with an instant-read thermometer.
For a quick inspiration on soft, snacking-worthy bakes, see how texture plays out in these soft oatmeal chocolate chip cookies and apply texture lessons to your focaccia.
Storage & Freezing for Irresistibly Soft Cinnamon Focaccia that Everyone Loves
Room temperature: Store in an airtight container or tightly wrapped in plastic wrap for up to 2 days to retain softness. Use a bakery box or resealable plastic bag for short-term storage.
Refrigerator: You can refrigerate wrapped focaccia for up to 5 days, though refrigeration may slightly firm the crumb; bring to room temperature before reheating.
Freezer: Freeze slices individually on a sheet pan for 1 hour, then transfer to a freezer-safe bag or container for up to 3 months. Wrap tightly with plastic wrap and then foil to prevent freezer burn.
Thawing and reheating: For frozen slices, thaw at room temperature for 30–60 minutes. Reheat in a 325°F oven for 8–10 minutes or in a toaster oven until just warm and the glaze re-softens. For a quick refresh, microwave a slice for 10–15 seconds on a damp paper towel to restore moisture.
Also helpful is a bread-focused bake and freeze guide such as the one used for delicious soft cinnamon swirl pumpkin bread mini loaves when planning batch baking.
Variations & Substitutions for Irresistibly Soft Cinnamon Focaccia that Everyone Loves
Cinnamon-Nut Crunch: Add 1/3 cup chopped toasted pecans or almonds to the brown sugar topping before baking. This creates a crunchy contrast and nutty flavor that complements the cinnamon sweetness.
Apple-Cinnamon Focaccia: Thinly slice one tart apple and press the slices into the dough dimples before adding the cinnamon butter. The apple softens while baking and adds a bright tartness to balance the glaze.
Cardamom & Orange Zest: Replace half the cinnamon with ground cardamom and add 1 teaspoon orange zest to the glaze. This variation yields a fragrant, slightly exotic twist that pairs well with tea.
Savory-Sweet Herb Twist: Reduce the brown sugar to 1/4 cup, omit the powdered sugar glaze, and sprinkle fresh rosemary and coarse sea salt over the butter topping. The result is an intriguing sweet-savory focaccia that works well with cheeses.
Frequently Asked Questions About Irresistibly Soft Cinnamon Focaccia that Everyone Loves
Q: Can I make this focaccia dairy-free or vegan?
A: Yes — use melted coconut oil or a neutral vegetable oil instead of butter for the topping and swap dairy milk for almond or oat milk in the glaze. Use vegan butter for a closer match in texture. Expect subtle changes in flavor and the glaze may set a bit differently.
Q: How do I know if my flour choice will change the outcome?
A: Bread flour (higher protein) creates more gluten, giving a chewier texture and slightly more open crumb. All-purpose flour yields a softer, less chewy crumb; both work, but bread flour is recommended for classic focaccia structure.
Q: My focaccia turned out dense — what went wrong?
A: Dense focaccia usually results from inactive yeast, under-kneading, or insufficient rise time. Always proof yeast first, knead until elastic, and allow the dough to double in a warm spot. If using a cold kitchen, extend rise times.
Q: Can I make the dough ahead of time?
A: Yes — refrigerate the dough after the first rise for up to 24 hours. This slow cold ferment will develop flavor. Bring the chilled dough to room temperature, then shape and proceed with the final rest before baking.
Q: What oven temperature and pan size are best for even baking?
A: Bake at 375°F (190°C) in a 9×13-inch or similar pan for even thickness. If you use a larger pan, bake time will decrease; use an instant-read thermometer to check for an internal temperature of about 190°F in the center.
Final Thoughts on Irresistibly Soft Cinnamon Focaccia that Everyone Loves
This recipe gives you a soft, buttery, cinnamon-forward focaccia perfect for brunch or gifting.
If you enjoyed it, please leave a star rating in the recipe card below and pin this to your favorite breakfast board on Pinterest.
Irresistibly Soft Cinnamon Focaccia
Ingredients
Dough Ingredients
- 1 cup Warm Water (heated to about 110°F)
- 2 teaspoons Active Dry Yeast (ensure it's fresh) Check expiration date and proof in warm water.
- 1 tablespoon White Granulated Sugar (feeds yeast)
- 3 cups Bread Flour (or all-purpose flour) Bread flour preferred for texture.
- 1 teaspoon Salt (kosher or sea salt preferred)
- 2 tablespoons Olive Oil (or melted coconut oil) Extra-virgin for flavor or neutral oil for milder taste.
Topping Ingredients
- 1/2 cup Unsalted Butter (melted for the topping) Real butter recommended for flavor.
- 1/2 cup Light Brown Sugar (or dark brown sugar)
- 2 tablespoons Cinnamon Can add nutmeg for extra flavor.
- 1 cup Powdered Sugar Aim for fine powder.
- 2 tablespoons Milk (almond or oat milk for dairy-free)
- 1 teaspoon Vanilla Extract (or almond extract)
Instructions
Preparation
- Step 1: Pour 1 cup of warm water (about 110°F) into a mixing bowl, sprinkle in 2 teaspoons active dry yeast and 1 tablespoon granulated sugar, then let sit for 5–10 minutes until foamy.
- Once foamy, stir in 2 tablespoons olive oil to the yeast mixture.
- Pro Tip: The yeast mixture should look bubbly and smell slightly yeasty — if it’s flat or smells sour, start over with fresh yeast.
Mixing and Kneading
- Step 2: Combine 3 cups bread flour and 1 teaspoon salt in a large bowl. Add the foamy yeast mixture and mix until a shaggy dough forms.
- Transfer to a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic, or use a stand mixer with a dough hook for 4–6 minutes.
- Pro Tip: The dough should feel soft and slightly tacky but not sticky; press with your finger and it should spring back slowly.
First Rise
- Step 3: Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.
- Pro Tip: When properly risen, the dough will be about twice its original size and leave a slight indentation when poked.
Shaping and Topping
- Step 4: Grease a 9×13-inch or similar baking pan with olive oil. Transfer the dough and press it out with your fingers into an even rectangle, creating dimples across the surface using your fingertips. Let rest for 20–30 minutes to relax.
- Pro Tip: You want even dimples across the surface; the dough should hold the indentations without springing back immediately.
- Step 5: Melt 1/2 cup unsalted butter and stir in 1/2 cup light brown sugar and 2 tablespoons cinnamon until combined. Spoon and gently spread this topping over the dough, allowing it to pool slightly in the dimples.
- Pro Tip: The topping should be pourable and glossy; if it’s too thick, warm slightly so it spreads into the dimples.
Baking
- Step 6: Bake in a preheated 375°F (190°C) oven for 18–25 minutes, or until the focaccia is golden brown and the center registers about 190°F.
- Pro Tip: The crust should be golden and slightly crisp at the edges; the center will be set and spring back when touched gently.
Glazing
- Step 7: Whisk 1 cup powdered sugar with 2 tablespoons milk and 1 teaspoon vanilla extract until smooth. Drizzle over the warm focaccia for a thin, sweet glaze.
- Pro Tip: The glaze should be pourable but not runny; it should set to a thin sheen within 10–15 minutes.
