• Sunday, October 19, 2008 - Brown Sugar and Cinnamon Foccaccia Bread
This sounds like a wonderful Thanksgiving dessert/breakfast! What about taking some to church to share after service? Ummmm, your friends would definitely thank you! I saw it and promptly stole it from Chas' blog.
Brown Sugar and Cinnamon Focaccia Bread
1 cup warm water (110°F)
1 teaspoon sugar
2 1/2 tsp active dry yeast
2 1/2 cups flour
3/4 teaspoon salt
1 tsp cinnamon
3-4 T sugar
4 T butter, melted, divided
1/3 cup brown sugar and 1 tsp cinnamon for topping
1/4 cup 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. |
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