Salted Honey And Cinnamon Focaccia
This salted honey and cinnamon focaccia offers a delightful combination of sweet floral honey, warm cinnamon and a pillowy soft dough in every bite. Fragrant and tender, it’s just sweet enough to feel special without becoming a dessert. The flaky sea salt on top adds a bright spark, enhancing all those cosy flavours and transforming a simple bake into something irresistibly modern and comforting.
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The dough bakes up soft fluffy and honey-soaked, the cinnamon warming it from the inside out. Crunchy sea salt flakes add that modern sweet-meets-salty personality we all secretly adore. Serve it with a generous dollop of Greek yoghurt fresh fruit or toasted nuts and you’re practically having breakfast on a terrace overlooking turquoise water – no passport needed.
Focaccia is my favorite bread to bake. It is so versatile and can be enjoyed both sweet and savoury. I make this rosemary and sea salt sourdough focaccia on repeat for my family. We eat it with soup, dipped in olive oil and balsamic vinegar or make some damn good sandwiches. For those new to sourdough, I’ve got an incredible step-by-step guide to creating your own starter at home.
But today I’m sharing a sweet version of a focaccia, a yeasted dough that is pillowy soft. A beautiful Italian-Greek fusion that will turn your kitchen into a Mediterranean daydream.
Why You’ll Love This Recipe
- Naturally sweetened. Honey infuses the dough with a gentle, syrupy sweetness.
- Warm and aromatic. Cinnamon brings cozy bakery energy to every bite.
- Soft and pillowy. This dough rises into a cloud-like focaccia that stays tender for days.
- Sweet + salty. Sea salt flakes on top make the flavors pop.
- Mediterranean vibes. A little Italian focaccia magic meets Greek-inspired toppings.
- Breakfast or brunch ready. Perfect with yogurt, fruit, or nuts.
Ingredients
Dough
- bread flour: for the best texture and rise (but you can use all-purpose as well)
- salt: I used Celtic salt
- yeast: instant or active dry yeast
- honey
- water
Topping
- olive oil: use the best extra virgin olive oil you can find (for the best flavor)
- honey
- cinnamon
- flaky sea salt: to sprinkle on top (optional, but highly recommended)
Why honey works well in cinnamon focaccia
- Honey adds moisture and color due to natural sugars.
- It encourages browning for a gorgeous golden crust.
- Warm spice of cinnamon pairs beautifully with honey’s floral sweetness.
Instructions
1. Proof the yeast (if you are using active dry yeast)
Stir yeast into the warm water with honey. Let it sit 5–10 minutes until foamy.
2. Mix the dough
In a large bowl combine flour, salt, and the yeast mixture. Stir until a shaggy dough forms. Let the dough rest for 10 minutes, then knead (by hand or mixer) until smooth and stretchy. Use oiled hands for this and knead inside the bowl (this dough is 75% hydration, so it is too sticky to knead on the counter).
3. First rise
Cover the bowl and let the dough rise 1–1.5 hours, until doubled and airy. It should feel soft like a puffed marshmallow.
4. Pan it
Coat a 9×13 metal pan (for a thinner focaccia) or cast iron skillet (I used a 12′ round skillet) generously with olive oil. Transfer the dough, stretch it gently to the edges, and let it rest 20–30 minutes.
5. Dimple + top
Pour the rest of the olive oil and massage it all over the focaccia dough. Heat the honey slightly and mix it with the cinnamon. Pour the honey and cinnamon topping mixture and spread it all over. Press your oiled fingertips deep into the dough to create the classic focaccia dimples. Sprinkle sea-salt flakes.
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6. Bake
Bake at 425°F for 20–25 minutes, or until golden around the edges and lightly caramelized on top.
7. Serve
While still warm, drizzle extra honey if desired. Slice to your preferred size and serve warm on it’s own or with your desired toppings
Tips for the Best Sweet Focaccia
- Don’t skip the sea salt
Those tiny flakes transform the whole thing from “sweet bread” into chef’s-kiss brunch energy.
2. Warm the honey
It spreads easier, sinks into the dimples better, and glazes the focaccia beautifully.
3. Use good olive oil
A fruity, peppery olive oil plays so well with honey and cinnamon.
4. Make it ahead
Focaccia stays soft for 2–3 days. Warm slices in the oven for a just-baked effect.
Storage & reheating instructions
- Room temp: 2–3 days
- Freeze: up to 2 months
- Reheat: 300°F for 5–10 minutes
Texture results
- Interior: soft and lightweight, slightly sweet, aromatic with honey
- Crust: caramelized edges and oozing with sticky honey.
- Flavor: warm, fragrant, not overly sweet. With a touch of saltiness.
Serving Suggestions
- Serve with ricotta + honey
- Whipped butter + cinnamon
- Greek Yogurt + fruit
Topping Substitutions and Add-Ons
- Vanilla-honey glaze
- Cinnamon-sugar crunch (sprinkle before baking)
- Toasted pecans or walnuts
- Brown butter drizzle
- Orange zest + honey
- Maple Syrup (softer top, deeper caramel/maple notes)
Frequently Asked Questions
Can I make this overnight?
Yes! Mix the dough, knead, refrigerate it overnight, and continue the next morning.
Can I use instant yeast instead of active dry?
Absolutely. Skip the proofing step and mix everything together.
Will maple syrup work instead of honey?
It will, though the flavor is darker and less floral. Still delicious.
Can I make it without cinnamon?
Sure. Cardamom also works beautifully.
Salted Honey And Cinnamon Focaccia
Equipment
- 9×13 metal pan (or cast iron skillet) I used a 12' round skillet
Ingredients
For the dough
- 3 ¼ cup bread flour 400g
- 1 ¼ cup warm water (not hot, around 100℉) 300g
- 2 tsp salt (I used Celtic salt) 10g
- 2 tbsp honey 40g
- 2 ¼ tsp instant or active dry yeast (1 packet) 7g
For the topping
- 2 tbsp olive oil (I used extra virgin olive oil) divided 30g
- 3 tbsp honey 60g
- 2 tsp cinnamon 5g
- 1-2 tsp flaky sea salt to sprinkle on top (optional, but recommended) 2-4g
Instructions
Proof the yeast (if you are using active dry yeast)
- Stir yeast into the warm water with honey. Let it sit 5–10 minutes until foamy.1 ¼ cup warm water (not hot, around 100℉), 2 tbsp honey, 2 ¼ tsp instant or active dry yeast (1 packet)
Mix the dough
- In a large bowl combine flour, salt, and the yeast mixture. Stir until a shaggy dough forms. Let the dough rest for 10 minutes, then knead (by hand or mixer) until smooth and stretchy. Use oiled hands for this and knead inside the bowl (this dough is 75% hydration, so it is too sticky to knead on the counter).3 ¼ cup bread flour, 2 tsp salt (I used Celtic salt)
First rise
- Cover the bowl and let the dough rise 1–1.5 hours, until doubled and airy. It should feel soft like a puffed marshmallow.
Pan it
- Coat a 9×13 metal pan (for a thinner focaccia) or cast iron skillet (I used a 12′ round skillet) generously with olive oil. Transfer the dough, stretch it gently to the edges, and let it rest 20–30 minutes.
Dimple + top
- Pour the rest of the olive oil and massage it all over the focaccia dough. Heat the honey slightly and mix it with the cinnamon. Pour the honey and cinnamon topping mixture and spread it all over. Press your oiled fingertips deep into the dough to create the classic focaccia dimples. Sprinkle sea-salt flakes.2 tbsp olive oil (I used extra virgin olive oil) divided, 3 tbsp honey, 2 tsp cinnamon, 1-2 tsp flaky sea salt to sprinkle on top (optional, but recommended)
Bake
- Bake at 425°F for 20–25 minutes, or until golden around the edges and lightly caramelized on top.
Serve
- While still warm, drizzle extra honey if desired. Slice to your preferred size and serve warm on it’s own or with your desired toppings