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. The perfect sweet breakfast or brunch. Serve it with crunchy nuts, greek yogurt and fruits. A delicious fusion of Italian and Greek.
Equipment
- 9x13 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 9x13 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
Nutrition
Serving: 120gCalories: 258kcalCarbohydrates: 49gProtein: 5.4gFat: 4.6g
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