>Prepare a batch of same-day focaccia dough (recipe/tutorial is pinned to the top left corner of my grid). Follow the recipe instructions up until it’s time to tip the dough into the tray.
>While the dough is proofing, make the cinnamon filling.
>Cinnamon Filling: 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 teaspoon vanilla extract
>*You can use butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter – worth the extra effort.
>If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown – be careful as it can burn quickly!)…
>Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside.
>When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil. Transfer the dough to the tray (9×13 inch) and gently stretch the dough to edges. Spread half of the filling over the dough and fold up as seen in this video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours.
>Preheat oven to 215C/420F, place rack in lowest position.
>You’ll need to warm up the cinnamon sugar butter to make it drizzling consistency again (it hardens as it cools). Spread over the top of dough evenly and dimple in.
>Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that’s been brushed with the glaze).
>Transfer to cooling rack for glaze to harden (about 15 mins!)
witchy_moongoddess
🤤
sailingtroy
Well, that was not safe for work! /s
sudodoyou
It never occurred to me to make focaccia sweet!
ktnachoruca
Wait. What?! Such a great idea!
lizardhindbrain
Mmmmmmm. One of the best ways to say I love you.
sailingtoescape
Good Lord, yes! I’ll make sourdough focaccia sometimes and this looks fantastic.
littlemoon-03
This is what the bread subreddit is for
jgvania
That looks delicious.
campingn00b
Keep going, I’m almost there
Ethnafia_125
This should be marked NSFW. It’s sinful af.
Sandwidge_Broom
lotsofmissingpeanuts
You people, “bakers”, posting stuff like this. I’m on a diet. Now I’m not I geuss…
Nervous_Cranberry196
I was almost there…
Deleteads
I’m way too high for this to show across my feed. Looks incredible
18 Comments
I love Lace Bakes. Her overnight focaccia is my go-to.
[https://www.tiktok.com/@*lacebakes*/video/7471363267898707222](https://www.tiktok.com/@_lacebakes_/video/7471363267898707222)
>To make it:
>Prepare a batch of same-day focaccia dough (recipe/tutorial is pinned to the top left corner of my grid). Follow the recipe instructions up until it’s time to tip the dough into the tray.
>While the dough is proofing, make the cinnamon filling.
>Cinnamon Filling:
1/2 cup (115g) salted butter, browned*
1/2 cup (100g) light brown sugar
1.5 Tablespoons ground cinnamon
1/4 teaspoon vanilla extract
>*You can use butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter – worth the extra effort.
>If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown – be careful as it can burn quickly!)…
>Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside.
>When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil. Transfer the dough to the tray (9×13 inch) and gently stretch the dough to edges. Spread half of the filling over the dough and fold up as seen in this video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours.
>Preheat oven to 215C/420F, place rack in lowest position.
>You’ll need to warm up the cinnamon sugar butter to make it drizzling consistency again (it hardens as it cools). Spread over the top of dough evenly and dimple in.
>Bake for 18-23 minutes.
>While it bakes, whisk up the glaze:
>125g (1/2 cup) powdered sugar
>2-3 Tbsp milk
>Dash vanilla extract
>Sprinkle of cinnamon
>Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that’s been brushed with the glaze).
>Transfer to cooling rack for glaze to harden (about 15 mins!)
🤤
Well, that was not safe for work! /s
It never occurred to me to make focaccia sweet!
Wait. What?! Such a great idea!
Mmmmmmm.
One of the best ways to say I love you.
Good Lord, yes! I’ll make sourdough focaccia sometimes and this looks fantastic.
This is what the bread subreddit is for
That looks delicious.
Keep going, I’m almost there
This should be marked NSFW. It’s sinful af.
You people, “bakers”, posting stuff like this. I’m on a diet. Now I’m not I geuss…
I was almost there…
I’m way too high for this to show across my feed. Looks incredible
I’ve never wanted something more!
That’s a lot of squeezing