Quick Rise Cinnamon Sugar Focaccia is a sweet twist on the traditionally savory bread. Rapid rise yeast and stand mixer kneading makes this yeast bread quick and easy to prepare, about one hour is all it takes.
Until a visit to Eataly, an Italian marketplace in New York City in the summer of 2014, I had never seen a sweet focaccia. My eyes were drawn to a cinnamon sugar topped focaccia in a display case and knew immediately that it had to be featured on the blog one day. This post was originally published in January 2015. Since then, I have tweaked the recipe ever so slightly to make a yummy bread even yummier. I have also added more detailed instructions to the recipe card.
Below is the original post with new photos and the aforementioned updates.
Enjoy everyone!
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The inspiration for this focaccia came from my trip to NYC last summer. I saw a cinnamon sugar topped focaccia in an Italian marketplace and decided that I had to make it. Because there were so many eating options that day, I did not have a chance to try the focaccia out. But I LOVED the sweet twist on this savory bread. I finally had the chance to play around with a recipe and came up with a version that I am very happy with.
This is a yeast bread, which means yeast is used as a leavening agent and needs time to rise. Now, don't run away screaming if you have never used yeast—I got it all figured out for you! To make it as easy and painless as possible, I took some steps to ensure that this bread can easily be made in just over one hour, start to finish. First, I let the stand mixer to do all of the kneading—easy on the hands and arms—YEAH! Second, I use rapid rise yeast...no blooming necessary. Third, the Dough is left to rise and bake in the same pan. Finally, the dough is risen in a warmed oven to give the yeast an optimal environment in which to quickly do its magic.
How does it sound to you now? Not so bad? So glad to hear it!
If you are looking for something different to make and serve, try this recipe. This is a double duty bread...it can be enjoyed with a cup of coffee, tea, milk, whatever gets you going for breakfast or enjoy as a simple dessert.
Happy eating!
QUICK RISE CINNAMON SUGAR FOCACCIA
INGREDIENTS:
For the Dough:
3/4 cup water
1/4 cup extra light tasting virgin olive, divided *
2 1/4 cups all-purpose flour
3 tbsp. sugar
3/4 tsp. salt
1 package (2 1/4 tsp.) rapid rise yeast
For the Topping:
2 tbsp. butter, melted
1 tbsp. sugar in the raw
1 tsp. ground cinnamon
INSTRUCTIONS:
Warm water and 3 tablespoons of oil in the microwave until it's between 105 - 115 degrees F. Place all of the dry dough ingredients in the bowl of stand mixer that is equipped with a hook attachment. Start on low speed, slowly add the liquid. Gradually increase to medium high. Dough should pull cleanly away from the side of the bowl and ball up around the hook. There should be a thin ring of batter about 2-inches wide at the bottom of the bowl as it mixes. The dough should be slightly tacky to the touch. If the ring is large or the dough seems sticky and wet, add flour, one tablespoon at a time. If the dough is firm and dry, add one teaspoon of warm water at a time until the right consistency is achieved. Continue to mix on medium high for 5 minutes.
While the dough kneads, turn oven on to lowest temperature (mine is at 170 degrees F.) Shut off heat when it reaches between 140 - 150 degrees F. Keep door closed. Allow the oven to cool slightly while you move onto the next step.
Grease the bottom of a medium sheet pan (10 1/4" x 15 1/4") with a generous tablespoon of oil. Don't skimp on the oil as it helps crisp and brown the crust. Transfer the mixed dough onto lightly greased work surface. With lightly greased hands, press and shape into a rectangle, smaller than the size of the baking sheet. Lift and transfer dough to the baking sheet, reshaping as best as you can to fit the pan. If the dough does not completely cover the surface of the baking sheet, it is fine. Cover with a greased plastic wrap. Place in the warm oven (should be off) for 30 minutes.
Remove baking sheet from oven. Preheat oven to 400 degrees F.
Melt butter on the stovetop or microwave. Mix in cinnamon. Brush onto dough. Using fingertips, poke the surface almost to the bottom of the pan to create dimples throughout. This is what gives focaccia its distinctive look. Sprinkle with sugar. Allow dough to rest, uncovered, for another 5 minutes. Bake about 12-14 or until golden brown. Cool slightly before serving.
Best eaten same day. Makes 12 servings.
Recipe Notes:
For the Dough:
3/4 cup water
1/4 cup extra light tasting virgin olive, divided *
2 1/4 cups all-purpose flour
3 tbsp. sugar
3/4 tsp. salt
1 package (2 1/4 tsp.) rapid rise yeast
For the Topping:
2 tbsp. butter, melted
1 tbsp. sugar in the raw
1 tsp. ground cinnamon
INSTRUCTIONS:
Warm water and 3 tablespoons of oil in the microwave until it's between 105 - 115 degrees F. Place all of the dry dough ingredients in the bowl of stand mixer that is equipped with a hook attachment. Start on low speed, slowly add the liquid. Gradually increase to medium high. Dough should pull cleanly away from the side of the bowl and ball up around the hook. There should be a thin ring of batter about 2-inches wide at the bottom of the bowl as it mixes. The dough should be slightly tacky to the touch. If the ring is large or the dough seems sticky and wet, add flour, one tablespoon at a time. If the dough is firm and dry, add one teaspoon of warm water at a time until the right consistency is achieved. Continue to mix on medium high for 5 minutes.
While the dough kneads, turn oven on to lowest temperature (mine is at 170 degrees F.) Shut off heat when it reaches between 140 - 150 degrees F. Keep door closed. Allow the oven to cool slightly while you move onto the next step.
Grease the bottom of a medium sheet pan (10 1/4" x 15 1/4") with a generous tablespoon of oil. Don't skimp on the oil as it helps crisp and brown the crust. Transfer the mixed dough onto lightly greased work surface. With lightly greased hands, press and shape into a rectangle, smaller than the size of the baking sheet. Lift and transfer dough to the baking sheet, reshaping as best as you can to fit the pan. If the dough does not completely cover the surface of the baking sheet, it is fine. Cover with a greased plastic wrap. Place in the warm oven (should be off) for 30 minutes.
Remove baking sheet from oven. Preheat oven to 400 degrees F.
Melt butter on the stovetop or microwave. Mix in cinnamon. Brush onto dough. Using fingertips, poke the surface almost to the bottom of the pan to create dimples throughout. This is what gives focaccia its distinctive look. Sprinkle with sugar. Allow dough to rest, uncovered, for another 5 minutes. Bake about 12-14 or until golden brown. Cool slightly before serving.
Best eaten same day. Makes 12 servings.
* If you don't have extra light tasting olive oil, use a combination of half extra virgin olive and half corn or vegetable oil. Using only extra virgin olive oil would make the focaccia too pronounced in olive oil taste and would overpower the taste of cinnamon.
Recipe Notes:
- If using a smaller size sheet pan, adjust cooking time accordingly as it may increase the baking time.
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