Cinnamon Coffee Focaccia Recipe
Food Recipes | Breads | Christmas | Desserts | Fall | Fusion | Italian | Thanksgiving | Winter
This Cinnamon Coffee Focaccia is the adult version of wanting to eat ice cream for breakfast. When you were 5, you couldn’t wait to grow up so that you could do whatever you want—no curfew, no bedtime, and you can eat whatever you want whenever you want. Now you’re all grown up, but you don’t want to leave the house, your soul will leave your body if you don’t get to bed by 11PM, and you skip breakfast on purpose to make up for last night’s margaritas. Well, at least this Cinnamon Coffee Focaccia isn’t a donut, right?
PREP TIME
3 hr 40 mins
COOK TIME
25 mins
SERVINGS
12
Ingredients
Cinnamon Coffee Sugar
- 1/4 cup white sugar
- 1 Tbsp cinnamon
- 1 tsp espresso powder
Cinnamon Coffee Focaccia
- 2 1/4 tsp active dry yeast
- 1 Tbsp honey
- 2 1/2 cups water, divided
- 2 1/4 tsp instant coffee
- 5 cups AP flour
- 1 Tbsp salt
- 12 Tbsp butter, divided
- 2/3 cup brown sugar (light or dark)
- 2 Tbsp ground cinnamon
- 3 Tbsp Cinnamon Coffee Sugar
Espresso Glaze
- 1 1/2 cups confectioners’ sugar
- 2 oz hot espresso
- 1 tsp milk
- 1/2 tsp vanilla
COOKING INSTRUCTIONS:
Cinnamon Coffee Focaccia
Cinnamon Coffee Sugar
- In a small bowl, mix ingredients until well-combined. Set aside.
Cinnamon Coffee Focaccia
- In a large bowl, whisk together yeast, honey, and 1 cup lukewarm water. Let sit for 5 minutes, or until the yeast activates (becomes puffy).
- While yeast is blooming, mix instant coffee into 1 1/2 cups hot water (doesn’t have to be boiling). Make sure instant coffee is completely dissolved. Once coffee has cooled to lukewarm temperature, add it to large bowl where yeast has bloomed.
- Add flour and salt. Mix with spatula until dough is shaggy and no dry flour is visible.
- Pour 2 Tbsp melted butter into another large bowl. Transfer dough to bowl and turn to coat. Cover bowl with lid or plastic wrap and let rise for at least 2 hours or until doubled in size.
- Generously butter a 13×9” pan until bottom and sides are coated. Set aside.
- Using one fork, pull edges of dough away from edges of bowl. Give bowl a quarter turn. Repeat forking and quarter turn three more times.
- Transfer dough to pan and spread out evenly. Sprinkle 2 Tbsp of Cinnamon Coffee Sugar evenly over top of dough. Fold one end of dough over halfway, then sprinkle that with the remaining 1 Tbsp of Cinnamon Coffee Sugar. Fold the other end of dough up and over to create a log shape. Rotate log 90º, then fold in ends of dough partially like a burrito. Flip dough so that seam side is down.
- Let dough rise in pan uncovered for another hour or until doubled in size.
- Place a rack in middle of oven. Preheat to 450ºF.
- In a small bowl, combine 6 Tbsp melted butter, brown sugar, and cinnamon. Whisk until well-combined. Transfer to a piping bag.
- Evenly pipe cinnamon/sugar/butter mixture over top of dough and spread evenly. Dimple dough all over with your fingers like you’re playing piano. Be sure to push your fingers all the way to the bottom of the pan as you dimple.
- Bake until golden brown all over, about 20-25 minutes. Remove from oven then let cool a few minutes. Transfer focaccia from pan to a cutting board. Top entire loaf with Espresso Glaze (to taste). Slice and serve. Enjoy!
Espresso Glaze
- When focaccia has 15-20 minutes left to bake: in a small bowl, whisk together all ingredients until well-combined. Let sit at room temperature before use.
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