Cinnamon Sugar Focaccia: Perfect Sweet Bread Recipe

Cinnamon sugar focaccia is a sweet variation of traditional Italian flatbread where cinnamon and sugar are generously sprinkled on top before baking, creating a delightful contrast between the savory bread base and sweet aromatic topping. The ideal version features a light, airy interior with crisp, caramelized edges and an even distribution of cinnamon sugar that doesn't overwhelm the bread's natural flavor.

Transforming classic savory focaccia into a dessert-worthy delight, cinnamon sugar focaccia has become a beloved brunch staple and coffee companion. This sweet adaptation maintains the characteristic dimpled surface and olive oil-infused crumb of traditional focaccia while introducing warm spices that elevate it from accompaniment to centerpiece.

The Sweet Evolution of a Classic

While traditional focaccia dates back to ancient Rome as a simple flatbread cooked on hearth stones, the cinnamon sugar variation represents a modern culinary innovation. Italian bakers historically kept focaccia savory with rosemary, sea salt, and olive oil. The sweet version emerged in the late 20th century as American and European pastry chefs began experimenting with dessert applications of artisan breads.

Unlike cinnamon rolls that incorporate sugar and spice throughout the dough, cinnamon sugar focaccia preserves the integrity of the bread base while creating a flavorful crust. This approach maintains the signature chewy texture of properly made focaccia while adding a sweet dimension that pairs perfectly with morning coffee or afternoon tea.

Ingredient Science: Why Each Component Matters

Creating exceptional cinnamon sugar focaccia requires understanding how ingredients interact. The bread's success hinges on balancing the savory foundation with sweet elements without compromising structure.

Cinnamon Type	Flavor Profile	Best Application	Sugar Ratio
Ceylon	Mild, floral, complex	Delicate pastries, subtle flavor	3:1 sugar to cinnamon
Cassia	Strong, spicy, robust	Bold flavor applications	4:1 sugar to cinnamon
Specialty Blends	Customized profiles	Signature recipes	3.5:1 sugar to cinnamon

The flour choice significantly impacts texture. Bread flour with 12-13% protein content creates the ideal chewy crumb, while all-purpose flour yields a slightly more tender result. For the cinnamon sugar topping, superfine sugar dissolves more readily during baking, creating a delicate caramelized crust without burning.

Mastering the Technique: Step-by-Step

Professional results require attention to detail at each stage of preparation. The following method produces focaccia with optimal air pockets and even flavor distribution.

1. Dough development: Mix 500g bread flour, 375ml lukewarm water, 7g active dry yeast, and 10g salt until shaggy. Rest 30 minutes (autolyse) before kneading 8-10 minutes until smooth and elastic.
2. First rise: Transfer to oiled bowl, cover, and ferment at room temperature 1.5-2 hours until doubled. For enhanced flavor, refrigerate overnight (12-18 hours).
3. Shaping: Gently stretch dough into 9x13-inch pan pre-coated with 30ml high-quality olive oil. Press fingertips deeply to create dimples that will hold the topping.
4. Topping application: Mix 60g superfine sugar with 15g cinnamon. Sprinkle evenly over surface, then drizzle with additional 15ml olive oil to help adhesion and prevent burning.
5. Baking: Bake at 200°C (400°F) for 20-25 minutes until golden brown and internal temperature reaches 93°C (200°F).

Pro Tips for Exceptional Results

Seasoned bakers know these subtle adjustments make the difference between good and extraordinary focaccia:

• Temperature control: Cold fermentation develops more complex flavors. If using the overnight method, remove dough from refrigerator 2 hours before baking to take the chill off.
• Dimpling technique: Use fingertips (not knuckles) to create deep, irregular dimples that will pool olive oil and cinnamon sugar.
• Sugar timing: For extra caramelization, reserve 10% of your cinnamon sugar mixture to sprinkle in the last 5 minutes of baking.
• Oil selection: Use a mild extra virgin olive oil for the dough and a more robust variety for the topping to enhance flavor complexity.

Troubleshooting Common Challenges

Even experienced bakers encounter issues with sweet focaccia variations. Understanding these problems leads to consistent success:

Dense texture: Usually caused by insufficient kneading or under-proofing. The dough should pass the "windowpane test" where stretched dough becomes translucent without tearing.

Burnt topping: Superfine sugar burns more easily than granulated. Reduce oven temperature by 10°C (25°F) if your oven runs hot, or tent with foil during the final baking minutes.

Soggy bottom: Ensure proper preheating of both oven and baking surface. A pizza stone or preheated sheet pan improves bottom crust development.

Creative Variations to Explore

Once you've mastered the basic technique, these adaptations can personalize your cinnamon sugar focaccia:

• Citrus enhancement: Add 5ml orange or lemon zest to the dough for bright flavor contrast.
• Nutty dimension: Sprinkle 30g toasted sliced almonds over the cinnamon sugar before baking.
• Spice complexity: Incorporate 2g cardamom or 1g nutmeg into your cinnamon sugar blend.
• Glaze finish: After baking, brush with simple syrup infused with vanilla for extra shine and sweetness.

Serving warm is essential for optimal texture. Cut into squares or tear by hand for rustic presentation. This versatile bread shines equally as a breakfast item with softened butter, a dessert with vanilla ice cream, or an afternoon snack with strong coffee.

Storage and Reheating Best Practices

While freshly baked focaccia is ideal, proper storage maintains quality for up to 3 days. Cool completely before wrapping in beeswax wrap or placing in an airtight container with a paper towel to absorb excess moisture.

Revive leftovers by reheating in a 175°C (350°F) oven for 8-10 minutes. For immediate gratification, toast slices in a buttered skillet until edges crisp. Avoid microwaving, which creates an unpleasantly chewy texture.

Final Thoughts

Cinnamon sugar focaccia represents the beautiful intersection of tradition and innovation in baking. By respecting the fundamentals of proper focaccia technique while thoughtfully incorporating sweet elements, home bakers can create a versatile bread that bridges meal occasions and satisfies diverse palates. The key lies in maintaining balance—allowing the sweet topping to complement rather than overwhelm the bread's inherent qualities. With practice and attention to detail, this elevated version of Italy's beloved flatbread can become a signature offering in any baker's repertoire.

What's the ideal cinnamon to sugar ratio for focaccia?

The optimal ratio is 1 part cinnamon to 3-4 parts sugar by volume. For a standard 9x13-inch focaccia, use 15g cinnamon with 45-60g superfine sugar. This balance provides noticeable cinnamon flavor without overwhelming bitterness or causing burning during baking.

Can I make cinnamon sugar focaccia without a stand mixer?

Absolutely. While a stand mixer simplifies kneading, hand-kneading works perfectly for cinnamon sugar focaccia. Mix ingredients until shaggy, rest 30 minutes (autolyse), then knead 10-12 minutes on a lightly floured surface until smooth and elastic. The windowpane test confirms proper gluten development.

Why does my cinnamon sugar focaccia turn out dense?

Dense texture typically results from insufficient kneading, under-proofing, or excessive flour. Ensure proper gluten development through adequate kneading, allow full doubling during proofing, and measure flour by weight (not volume) to prevent over-flouring. Cold fermentation can also improve texture by developing more air pockets.

How can I prevent the cinnamon sugar from burning?

Use superfine sugar which melts more evenly, reduce oven temperature by 10°C (25°F), and apply olive oil over the topping before baking. For extra protection, reserve 10% of your cinnamon sugar mixture to sprinkle during the last 5 minutes of baking.

Can I freeze cinnamon sugar focaccia?

Yes, freeze cooled focaccia slices in a single layer on a baking sheet, then transfer to airtight containers with parchment between layers. Freeze up to 3 months. Reheat directly from frozen in a 175°C (350°F) oven for 12-15 minutes for best results.