Warm, fragrant, and just a little unexpected, cinnamon focaccia brings bakery comfort to your kitchen with minimal fuss. Think of it as the lovable cousin of classic focaccia—soft, pillowy bread with a golden crust, kissed with butter, cinnamon, and sugar. It’s perfect for brunch, afternoon coffee, or a sweet breakfast you can grab on the go.

You get the joy of fresh bread without complicated shaping or fussy timing. If you love cinnamon rolls but want something simpler, this is your lane.

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Why This Recipe Works

Close-up detail shot of freshly baked cinnamon focaccia just out of the pan, showing bronzed, crackl

High hydration dough creates a tender, airy crumb with those signature focaccia bubbles.
Overnight rise builds flavor and structure while you sleep, so bake day is quick and easy.
Olive oil and butter combo gives depth: olive oil for savory balance, butter for a cozy bakery finish.
Cinnamon-sugar topping settles into the dimples, forming caramelized pockets without being overly sweet.

Ingredients

3 1/4 cups (400 g) bread flour (or all-purpose in a pinch)
1 1/2 cups (360 g) warm water, about 95–100°F (35–38°C)
2 teaspoons (7 g) instant yeast
1 1/2 teaspoons (9 g) fine sea salt
3 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
3 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Optional: 1 teaspoon vanilla extract (stir into the melted butter)
Optional finishing: flaky sea salt or a light drizzle of honey or maple syrup

Step-by-Step Instructions

Overhead “tasty top view” of cinnamon focaccia on a cooling rack, cut into generous rectangles f

Mix the dough. In a large bowl, whisk flour, yeast, and salt. Add warm water and 2 tablespoons olive oil.Stir with a spoon until no dry spots remain. The dough will be sticky—this is right.
First rest. Cover the bowl and let it sit for 20 minutes. This quick pause hydrates the flour and makes the dough easier to handle.
Strengthen the dough. With damp hands, perform 4–6 gentle stretches and folds: grab an edge, stretch up, fold over; rotate the bowl and repeat.Do this twice, 10 minutes apart.
First rise. Cover and let rise at room temperature until puffy and roughly doubled, 1–2 hours depending on your kitchen warmth.
Pan and oil. Generously oil a 9×13-inch pan (or two 8–9 inch round pans). Pour in 1 tablespoon olive oil and tilt to coat. Transfer the dough to the pan; it will spread slowly.
Second rise. Drizzle a little oil on top, cover, and refrigerate overnight (8–18 hours) for best flavor.In a hurry? Let it rise at room temperature for 45–60 minutes, but the flavor will be milder.
Bring to room temp. If chilled, remove the pan and let the dough sit 45–60 minutes. Gently nudge it toward the corners.It should feel airy and jiggly.
Preheat and prep topping. Heat oven to 425°F (220°C). Mix sugar and cinnamon in a small bowl. Combine melted butter with vanilla if using.
Dimple and top. With oiled fingertips, press straight down to create deep dimples all over the dough.Brush or drizzle the melted butter over the surface, then sprinkle evenly with the cinnamon sugar. Finish with a light olive oil drizzle for extra shine.
Bake. Bake 18–24 minutes, rotating once, until the top is bronzed and the edges are crisp. The center should spring back lightly when pressed.
Finish and cool. Optional: add a pinch of flaky salt or a light honey drizzle.Cool in the pan 10–15 minutes, then transfer to a rack. Slice warm or at room temperature.

Keeping It Fresh

Room temperature: Wrap loosely in foil or store in an airtight container for up to 2 days.
Reheat: Warm slices in a 325°F (165°C) oven for 8–10 minutes or toast lightly to revive the crust.
Freeze: Wrap individual pieces well and freeze up to 2 months. Thaw at room temperature, then refresh in the oven.

Benefits of This Recipe

Low effort, big payoff: No kneader, no intricate shaping—just mix, rest, and bake.
Not too sweet: Pairs with coffee, fruit, or yogurt without feeling like dessert.
Flexible timing: Overnight rise makes your schedule the boss.
Crowd-friendly: Bakes in one pan, easy to share, and travels well.

What Not to Do

Don’t skimp on oil. It prevents sticking and creates that signature crispy edge.
Don’t rush dimpling. Deep dimples help the topping pool and bake evenly.
Don’t overbake. Too long in the oven dries out the crumb.Pull when golden and set.
Don’t add flour to “fix” stickiness.</-strong> This is a wet dough by design; use oiled hands instead.

Variations You Can Try

Maple Pecan: Swap half the sugar for maple sugar and scatter chopped toasted pecans before baking.
Cinnamon-Cardamom: Add 1/2 teaspoon ground cardamom to the cinnamon sugar for warmth and lift.
Raisin Swirl: Press 1/2 cup plumped raisins into the dough after dimpling.
Orange Glaze: Whisk powdered sugar with orange juice and zest; drizzle lightly on the cooled bread.
Brown Butter: Brown the butter for the topping to add nutty depth.

FAQ

Can I use active dry yeast instead of instant?

Yes. Use the same amount, but dissolve it in the warm water with a pinch of sugar and let it foam for 5–10 minutes before mixing with the dry ingredients.

Do I need bread flour?

No. Bread flour gives a bit more chew, but all-purpose works well.

If using all-purpose, be gentle with stretching and folding to build structure.

How do I prevent sticking?

Use plenty of olive oil in the pan and on your hands. Make sure the corners and sides are well coated, and don’t be shy with the drizzle before dimpling.

Can I make it same-day without the fridge rest?

You can. After the first rise, spread in the pan and let it rise until puffy, 45–60 minutes.

Flavor won’t be as deep, but texture will still be great.

Why is my focaccia dense?

Likely reasons include not letting it rise fully, a cool kitchen, or old yeast. Ensure the dough is visibly puffy before baking and check yeast freshness.

Is this dessert or breakfast?

Either. It’s lightly sweet, so it works for brunch, snacks, or a not-too-sweet dessert with fruit or ice cream.

Final Thoughts

Cinnamon focaccia delivers the comfort of fresh bread with the cozy flavor of cinnamon sugar, all without extra fuss.

It’s forgiving, flexible, and endlessly riffable. Once you make it, you’ll find excuses to bake another pan—weekend brunch, office treat, or a simple pick-me-up on a rainy day. Keep it casual, keep it generous with the oil, and enjoy that first warm slice.