Saw it on my feed. Made it 30 minutes later.

I saw someone post a video of brown butter cinnamon roll focaccia. I started mixing less than 30 minutes later.

Can’t find the original post or the source, but I copied this recipe I found in the comments of the original post.

Recipe

Focaccia Ingredients:

500g white bread flour
390-420ml warm water*
15ml extra virgin olive oil
6g instant yeast
5g honey, sugar or agave
10g sea salt

*start with 390ml water. Add in more water if needed.

Cinnamon Filling:

115g salted butter, browned*
100g light brown sugar
1.5 Tablespoons ground cinnamon
1/4 teaspoon vanilla extract

Cinnamon Glaze

125g powdered sugar
2-3 Tbsp milk
Dash vanilla extract

Method:

1. Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes.

2. Stretch + fold the dough like I do in the video – do this about 8 times around the bowl. Cover and rest at room temp for 15 minutes.

3. Repeat the the stretch + folds once more, cover and proof at room temp for 1-1.5 hours.

4. Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside.

5. Line 9×13 metal baking tray with nonstick parchment paper. You can use a larger tray if you want it thinner/crispier. Coat the paper with 2 tablespoons of melted butter.

6. 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.

7. 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.

8. While it bakes, whisk up the glaze. Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom.

9. Transfer to cooling rack for glaze to harden (about 15 mins!)