Cinnamon Swirl Focaccia with Vanilla Glaze
Inspired by techniques from King Arthur Baking.
Focaccia streaked with cinnamon butter, caramelised in the dimples and drizzled with a vanilla glaze, like a cinnamon roll in a tin.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 cm square metal baking tin
- wire rack
- small bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 228 kcal |
| Protein | 3.3 g |
| Carbohydrate | 37.2 g |
| of which sugars | 13.5 g |
| of which free sugars | 13.3 g |
| Fat | 7.5 g |
| of which saturates | 2.1 g |
| Fibre | 1.2 g |
| Salt | 0.68 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 360 g plain flour
- 8 g fine sea salt about 1⅓ tsp
- 3 g instant (fast-action) dried yeast
- 4 g caster sugar about 1 tsp
- 290 ml water lukewarm, about 38 °C
- 1½ tbsp extra-virgin olive oil
Tin
- 3 tbsp extra-virgin olive oil
Cinnamon butter
- 70 g light brown soft sugar
- 30 g unsalted butter, soft
- 1 tbsp ground cinnamon
Glaze
- 90 g icing sugar, sifted
- 1½ tbsp whole milk
- ½ tsp vanilla
- 0.5 g fine sea salt or table salt a pinch
- 1
Dough. Whisk the flour, salt, yeast and caster sugar, add the warm water and 1.5 tbsp oil and stir until completely smooth. Cover for 15 min.
- 2
Cinnamon butter. Mash the brown sugar, soft butter and cinnamon into a paste.
- 3
Folds. Give the dough four sets of bowl folds 15 min apart; before the third and fourth sets, dot a teaspoon or two of the cinnamon butter over the dough so it gets folded into streaks. Cover and leave about 1 1/2 h, until doubled.
- 4
Tin. Oil the tin with 2 tbsp oil, turn the dough into it and coax it to the corners. Cover and leave 45-60 min, until puffy.
- 5
Swirl. Heat the oven to 220 °C (200 °C fan). Drizzle the last 1 tbsp oil, dimple deeply, then spoon the remaining cinnamon butter into the hollows and swirl it with a fingertip. Bake 22-25 min, until golden and bubbling; the centre reads about 96 °C. The sugar melts into the dimples and caramelises at the edges.
- 6
Glaze. Stir the icing sugar, milk, vanilla and pinch of salt until smooth. Cool the focaccia 15 min, drizzle with the glaze and cut into 12.
Storage
Keep covered at room temperature for up to 2 days. Warm at 160 °C for 5 min; freeze unglazed for up to 1 month.
