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Brown Sugar and Cinnamon Focaccia BreadWelcome and Good Morning! I hope you are having a swell Thursday...I figured with it being my favorite day, I would share with you some Thursday love... and you will LOVE this recipe! My dear friend Lindsey adapted it from a recipe for a savory focaccia bread from a magazine we both get through email, it is such a lovely magazine. Beautiful pictures, great recipes and crafty ideas. It is called Seasonal Delights... go check it out! Anyhow back to the reason you came... the Brown Sugar and Cinnamon Focaccia Bread... the name is a mouthful in itself. Ha  Brown Sugar and Cinnamon Focaccia BreadIngredients: 1 cup warm water (110°F) 1 teaspoon sugar 2 1/2 tsp active dry yeast (I used a tablespoon) 2 1/2 cups flour (I used soft white wheat) 3/4 teaspoon salt 1 tsp cinnamon 3-4 T sugar (I used sucanat) 4 T butter, melted, divided 1/3 cup brown sugar and 1 tsp cinnamon for topping 1/4 powdered sugar, milk, vanilla for icing Stir together warm water and sugar in a small bowl. Add the yeast slowly, stirring constantly to dissolve. Let stand until bubbly, about 10 minutes. Meanwhile, in a large mixing bowl combine the flour, additional sugar, salt and cinnamon. Make a well in the center and add the yeast mixture and 2 tablespoons of the butter. Stir to combine thoroughly but try not to knead at this point. I had to mix it together with my hands just a bit to make sure it was all mixed up. Cover and rest for 30 minutes. Preheat your oven to 425 degrees after 15 minutes of the resting time. Remove dough to a lightly floured surface and knead for 30-60 seconds. The dough should still be fairly soft but also smooth. Roll out about 1/2 inch thick and place on a baking sheet or stone. Push your fingertips down into the dough, making dimples, not holes, all over the dough. Spread the remaining 2 T butter over the top. Combine topping ingredients and spread all over the buttered dough. Bake for about 15 minutes. Remove from oven. Place powdered sugar in a bowl and add *maybe* 3 t milk, a little bit at a time, until the consistency of icing. Add the tiniest splash of vanilla extract and stir. Drizzle over warm bread (I like to cut into strips and then drizzle) and serve. Oh yum, these were so good. Thankfully Shannon and the kids finished them off so it freed me of the temptation. I hope you all have a fantastic Thursday! Love to each of you! xoxo My Cup Runneth Over...Chas **Oh! And YES this recipe is going in my binder, FOR SURE!** 07:34 - Thursday, June 26, 2008 - post comment
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 DescriptionWelcome to the Journey of our lives here at our place on this Mountain, our Heritage Acres Farm. My name is Chas and here you will find my thoughts, my ideas and my accomplishments of my life as a Christian wife to my Sweetheart of many years, and as a Homeschooling Moma to my 4 beautiful blessings. We are making the most out of what God has abundantly blessed us with! Truly, My Cup Runneth Over... I hope you enjoy your visit here and come back soon! 
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