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.

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.

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.

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.

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.

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.