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Cinnamon Focaccia

 Cinnamon Focaccia
From Baldwin City, Kansas, field editor Page Alexander notes, "A cinnamon-sugar and nut topping and a drizzle of glaze add sweetness to this lovely bread."
20 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 6 to 6-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 2 cups warm water (120° to 130°)
  • 1/4 cup canola oil
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 to 1 cup chopped nuts
  • 1-1/2 cups confectioners' sugar
  • 3 to 4 tablespoons half-and-half cream

Directions

  • In a large bowl, combine 2 cups flour, yeast and salt. Add water and
  • oil; beat until smooth. Stir in enough remaining flour to form a
  • soft dough. Turn onto a floured surface; knead until smooth and
  • elastic, about 6-8 minutes. Place in a greased bowl, turning once to
  • grease top. Cover and let rise in a warm place until doubled, about
  • 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Pat each portion flat. Cover and let stand for 10 minutes.
  • Press dough into two greased 12-in. pizza pans. Prick top of dough
  • with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle
  • over dough. Top with nuts. Let stand 10-15 minutes.
  • Bake at 350° for 25-30 minutes or until lightly browned. Remove

2 of 2

Cinnamon Focaccia (continued)

Directions (continued)

  • from pans to wire racks. Combine confectioners' sugar and enough
  • cream to achieve a glaze consistency; drizzle over warm bread.
  • Yield: 2 round loaves.
Nutritional Facts: 1 serving (1 slice) equals 252 calories, 7 g fat (2 g saturated fat), 7 mg cholesterol, 143 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.