Cinnamon Sugar Focaccia Bread Recipe
Cinnamon Sugar Focaccia Bread is a unique and delightful twist on the traditional Italian focaccia. This mildly sweet bread, infused with cinnamon sugar, is the perfect treat for tea time, a light dessert, or a festive snack at any gathering. Though sweet focaccias aren’t as common as their savory counterparts, they are a delicious surprise that is sure to be a crowd-pleaser. With soft, pillowy dough, and a hint of sweetness from the cinnamon sugar topping, this bread brings together the flavors of Italy with a twist of comfort and warmth.
Cuisine: Italian
Course: Snack
Diet: Vegetarian
Ingredients
For the Sponge:
| Ingredient | Quantity |
|---|---|
| Lukewarm Water | 1/2 cup |
| Sugar | 1 tablespoon |
| Active Dry Yeast | 1 teaspoon |
| All-Purpose Flour (Maida) | 3/4 cup |
For the Dough:
| Ingredient | Quantity |
|---|---|
| Lukewarm Water | 1 cup |
| Extra Virgin Olive Oil | 1/4 cup |
| Sugar | 2 tablespoons |
| All-Purpose Flour (Maida) | 3 cups |
| Sea Salt | 1 teaspoon |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Cinnamon Sugar | 1/2 cup (1 cup sugar mixed with 2 tsp cinnamon powder) |
| Sultana Raisins | 1/2 cup (soaked in 2 tbsp rum or orange juice) |
| Dried Cranberries | 1/4 cup |
Preparation Time: 30 minutes
Cooking Time: 15-18 minutes
Resting Time: 2 hours (approximately)
Yield: 3 small focaccias
Instructions
Step 1: Make the Sponge
- Begin by preparing the sponge. In a small bowl, combine 1/2 cup lukewarm water and 1 tablespoon sugar. Sprinkle the active dry yeast over the top, and let it sit for about 5 minutes, allowing the yeast to activate and bubble up.
- Stir in 3/4 cup all-purpose flour to form a soft dough.
- Cover the bowl with plastic wrap or a plate and let the mixture rest until it becomes bubbly and doubles in volume—this should take around 45 minutes.
Step 2: Prepare the Dough
- Once the sponge is ready, prepare the dough. In a large mixing bowl, whisk together 1 cup lukewarm water, 1/4 cup extra virgin olive oil, and 2 tablespoons sugar.
- Stir in the sponge mixture into the wet ingredients.
- Gradually add 3 cups all-purpose flour in three batches. Mix after each addition until the dough begins to form.
- Add 1 teaspoon sea salt and stir until incorporated.
- If kneading by hand: Turn the dough out onto a clean surface and knead for 10 minutes until smooth and pliable.
- Alternatively, if using a stand mixer: Attach the paddle attachment and mix the ingredients on low speed. Once combined, switch to the dough hook and knead for about 4-5 minutes on medium speed.
Step 3: Let the Dough Rise
- Once the dough is ready, grease a large mixing bowl with olive oil, and place the dough in it. Turn the dough around to coat it with oil.
- Cover the bowl with a damp kitchen towel and let it rise in a warm place until it doubles in size—this will take about 1 to 1.5 hours.
Step 4: Soak the Raisins
- While the dough is rising, soak 1/2 cup sultana raisins in 2 tablespoons rum or orange juice. Let them soak until the dough is ready.
Step 5: Shape the Dough
- After the dough has risen, punch it down gently to release air. Divide the dough into three equal portions.
- Roll each portion into a disc or oval shape using a rolling pin, about 1/8 to 1/4 inch thick.
- You can bake the focaccias as free-form breads on parchment paper, a pizza stone, or transfer them to greased round cake pans.
Step 6: Second Rise
- Cover the shaped dough with a damp kitchen towel and allow it to rise again for about 30 minutes.
Step 7: Preheat the Oven
- While the dough is rising, preheat your oven to 200°C (about 400°F). Let the oven heat for 20-25 minutes to ensure it reaches the proper temperature.
Step 8: Add the Toppings
- Once the dough has finished rising, gently press 1/2 cup dried cranberries and the soaked sultana raisins onto the surface of the dough.
- Drizzle any remaining rum or orange juice syrup over the top of the dough, ensuring the raisins are well coated.
- Sprinkle the entire surface generously with 1/2 cup cinnamon sugar.
Step 9: Baking
- Bake the focaccia in the preheated oven for 15-18 minutes, or until the top is lightly golden brown. You may wish to check around 12 minutes to ensure the bread does not over-brown.
Step 10: Cooling and Storing
- Once baked, remove the focaccia from the oven and allow it to cool slightly on a wire rack.
- Store any leftovers wrapped tightly in plastic or in an airtight container for up to 3 days, though it is best enjoyed the same day for maximum freshness.
Serving Suggestions
Serve the Cinnamon Sugar Focaccia Bread warm as a delightful after-school snack or as a perfect companion to a cup of masala chai for tea time. Its sweet, pillowy texture and burst of cinnamon flavor make it a great addition to any festive high-tea table or as a special treat for your loved ones. You can also slice it up and pack it into snack boxes, or serve it at brunch gatherings.
Enjoy this unique Italian-inspired treat that adds a touch of sweetness to your day!
