Quick Rise Cinnamon Sugar Focaccia

Quick Rise Cinnamon Sugar Focaccia is a sweet twist on traditionally savory bread. Rapid rise yeast and stand mixer kneading make this yeast bread quick and easy to prepare—about one hour is all it takes.

Until I visited 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 I 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, 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’ve 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, from start to finish. First, I let the stand mixer do all of the kneading—easy on the hands and arms—YAY! Second, I use rapid-rise yeast, so no blooming is necessary. Third, the dough is left to rise and bake in the same pan. Finally, the dough is raised in a warm oven to give the yeast an optimal environment to quickly do its magic.

How does it sound to you now? Not so bad? So glad to hear it!

Try this recipe if you are looking for something different to make and serve. This is a double-duty bread: It can be enjoyed with a cup of coffee, tea, milk, or whatever gets you going for breakfast or as a simple dessert.  

Happy eating!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A 10×15-inch sheet pan for baking the focaccia in.
• This 5.3-quart stand mixer is reasonably priced and has good ratings. It has a 1000W AC motor.
• This 14-inch silicone spatula is great for scraping the dough. It is BPA-free and LFGB-certified Food-Safe Silicone.

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Quick Rise Cinnamon Sugar Focaccia

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: C Carbohydrate

Difficulty:BeginnerPrep time: 15 minutesCook time: 14 minutesRest time: 35 minutesTotal time:1 hour 4 minutesServings:12 Servings

Description

Quick Rise Cinnamon Sugar Focaccia is a sweet twist on traditionally savory bread. Rapid rise yeast and stand mixer kneading make this yeast bread quick and easy to prepare—about one hour is all it takes.

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

1. 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 a stand mixer that is equipped with a hook attachment. Start on low speed, and slowly add the liquid. Gradually increase to medium-high. The dough should be pulled cleanly away from the side of the bowl and balled 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. 
2. While the dough kneads, turn the oven on to the lowest temperature (mine is at 170 degrees F). Shut off the heat when it reaches 120 degrees F. Keep the door closed. Allow the oven to cool slightly while you proceed to the next step.
3. 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; it helps crisp and brown the crust. Transfer the mixed dough onto a 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 the dough to the baking sheet, reshaping it as best as possible to fit the pan. It is fine if the dough does not completely cover the baking sheet’s surface. Cover with a greased plastic wrap. Place in the warm oven (should be off) for 30 minutes or until doubled in size.
4. Remove sheet pan with dough from oven. Preheat oven to 400 degrees F. 
5. 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 for about 12-14 or until golden brown. Cool slightly before serving. 
6. Best eaten the same day. Makes 12 servings. 

Notes

• * 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 the olive oil taste and overpower the cinnamon’s taste.
• If using a smaller size sheet pan, adjust the cooking time accordingly, as it may increase the baking time.

Keywords:Focaccia, Quick Rise, Cinnamon Sugar, Yeast Bread

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