This cinnamon focaccia bread brings together the best of two worlds: the soft, airy crumb of classic focaccia and the warm sweetness of cinnamon sugar. It’s the kind of bake that makes the whole kitchen smell cozy. The top is dimpled and crisp at the edges, while the inside stays tender and chewy.

It’s easy enough for a weekend project and special enough to serve for brunch, dessert, or a morning treat with coffee.

Jump to Recipe Card

What Makes This Special

This recipe leans on the simple magic of olive oil and yeast, but adds a gentle sweetness that doesn’t overwhelm. You still get that signature focaccia texture—airy pockets and a golden, olive-oil-kissed crust—but with a fragrant cinnamon swirl and a lightly crunchy sugar topping. It’s less sweet than a cinnamon roll, so it works with breakfast spreads or as a snack. No stand mixer required, and the dough is very forgiving.

What You’ll Need

Bread flour (or all-purpose flour works too)
Warm water (about 105–110°F/40–43°C)
Active dry yeast or instant yeast
Granulated sugar
Kosher salt
Ground cinnamon
Olive oil (extra-virgin for best flavor)
Unsalted butter (optional, for extra richness)
Vanilla extract (optional, for the topping)
Flaky sea salt (optional, for contrast)

How to Make It

Bloom the yeast. In a large bowl, mix warm water with a teaspoon of sugar.
Sprinkle in the yeast, stir, and let sit 5–10 minutes until foamy. If nothing happens, start over with fresh yeast.
Make the dough. Add 2 tablespoons olive oil and 1 teaspoon salt to the bowl. Stir in flour, one cup at a time, until a sticky dough forms.
Switch to your hands and fold until mostly smooth; it should be soft and slightly tacky.
First rise. Grease a clean bowl with oil. Place the dough inside, turn to coat, and cover. Let rise in a warm spot until doubled, about 60–90 minutes.
Prepare the pan. Generously oil a 9×13-inch pan or a large sheet pan with 2–3 tablespoons olive oil.
This helps create that crisp, golden bottom.
Mix the cinnamon sugar. In a small bowl, combine granulated sugar with ground cinnamon. For extra aroma, stir in a splash of vanilla and 1–2 tablespoons melted butter until sandy.
Pan the dough. Gently turn the dough into the oiled pan. With oiled fingers, press it toward the edges.
If it springs back, rest 10 minutes, then continue until it fills the pan.
Second rise. Cover loosely and let the dough puff for 20–30 minutes. It should look pillowy.
Dimple and dress. Drizzle 1–2 tablespoons olive oil over the top. Using all your fingertips, press deep dimples across the surface.
Sprinkle the cinnamon sugar evenly. Add a light pinch of flaky salt for contrast if you like.
Bake. Bake at 425°F (220°C) for 18–24 minutes, until the edges are deep golden and the top is caramelized. Rotate the pan halfway for even color.
Finish. While hot, brush with a little melted butter for shine and softness.
Cool 10–15 minutes before slicing. Serve warm.

Storage Instructions

Room temperature: Keep tightly wrapped for up to 2 days. Rewarm at 325°F (165°C) for 8–10 minutes to refresh.
Freezer: Wrap slices in foil, then a freezer bag.
Freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 12–15 minutes.
Avoid the fridge: Refrigeration dries bread quickly.

Health Benefits

Focaccia is an indulgence, but there are a few upsides. Olive oil provides heart-friendly fats and adds satiety. Cinnamon brings antioxidant properties and natural warmth without adding much sugar itself.

If you choose bread flour, the higher protein supports a satisfying chew and can help you feel fuller, so a smaller slice goes a long way.

Common Mistakes to Avoid

Water too hot: This can kill the yeast. Aim for warm, not hot.
Under-oiling the pan: You’ll miss the golden, crisp bottom and risk sticking.
Rushing the rise: Dense bread happens when the dough doesn’t double. Give it time.
Overbaking: Sugar on top can make you think it’s darker than it is.
Check the edges—they should be deep golden, not brown-black.
Skipping the dimples: They trap oil and sugar, creating flavor pockets and a better crust.

Recipe Variations

Maple Cinnamon: Swap some sugar for maple sugar, or drizzle with maple syrup after baking.
Cinnamon Raisin: Fold 1/2 cup soaked raisins into the dough during shaping.
Brown Butter Topping: Use browned butter in the cinnamon sugar for a nutty finish.
Cardamom Twist: Add 1/2 teaspoon ground cardamom to the cinnamon sugar.
Cream Cheese Glaze: Whisk softened cream cheese, a little powdered sugar, and milk. Drizzle lightly once cooled for a brunch-style treat.

FAQ

Can I use instant yeast instead of active dry?

Yes. Use the same amount and skip the blooming step.

Mix it directly with the flour, then add warm water and proceed.

Why is my dough so sticky?

Focaccia dough should be slightly sticky for an airy crumb. Oil your hands instead of adding a lot of extra flour. A sticky dough usually bakes up lighter.

Can I make the dough ahead?

Yes.

After mixing, let it rise briefly at room temp until slightly puffy, then refrigerate overnight. Bring to room temp, press into the pan, let it rise, and bake.

Do I need bread flour?

No. All-purpose flour works.

Bread flour gives extra chew and structure, but both are delicious.

How do I know it’s done?

The edges will be deep golden, the top lightly caramelized, and the center will spring back when pressed. If you use a thermometer, the internal temp should be around 200–205°F (93–96°C).

Final Thoughts

Cinnamon focaccia bread is comfort baking with very little fuss. It’s simple, aromatic, and endlessly adaptable.

Whether you serve it warm for brunch or as an afternoon pick-me-up, it brings a cozy sweetness without going over the top. Keep this one in your rotation, and you’ll always have a crowd-pleasing bake up your sleeve.