# What You’ll Need:
→ Dough
01 - 500 g bread flour
02 - 1 ½ teaspoons fine sea salt
03 - 2 teaspoons instant yeast
04 - 415 ml warm water (38–43°C)
05 - 3 tablespoons olive oil, plus extra for greasing
→ Cinnamon Filling
06 - 55 g unsalted butter, melted
07 - 65 g brown sugar, packed
08 - 2 teaspoons ground cinnamon
→ Topping
09 - 2 tablespoons unsalted butter, melted
10 - 1 tablespoon granulated sugar
11 - ½ teaspoon ground cinnamon
→ Vanilla Glaze
12 - 120 g powdered sugar
13 - 2 tablespoons whole milk
14 - ½ teaspoon pure vanilla extract
15 - Pinch of salt
# How to Make It:
01 - In a large mixing bowl, combine bread flour, fine sea salt, and instant yeast. Stir in the warm water and olive oil until a sticky dough forms.
02 - Transfer the dough to a well-oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
03 - In a small bowl, combine brown sugar and ground cinnamon for the filling; set aside.
04 - Generously oil a 23x33 cm baking pan. Turn the risen dough out onto the pan and gently stretch it to reach all corners.
05 - Drizzle melted butter for the filling over the dough. Sprinkle evenly with the brown sugar-cinnamon mixture.
06 - Using your fingers, dimple the dough deeply, creating pockets for the filling and swirling to marble the cinnamon mixture throughout.
07 - Cover the pan loosely and let the dough rise for an additional 30 to 45 minutes, until puffy and bubbly.
08 - Preheat the oven to 200°C.
09 - Brush the top of the dough with the melted butter for topping. Mix granulated sugar and cinnamon for the topping, then sprinkle evenly over the surface.
10 - Bake on the center rack for 22 to 25 minutes, or until golden brown and bubbling.
11 - Remove from the oven and allow to cool slightly in the pan.
12 - Whisk together powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth. Drizzle glaze generously over the warm focaccia.
13 - Cut into portions and serve warm or at room temperature.
