Quick Rise Cinnamon Sugar Focaccia


This cinnamon sugar topped focaccia is a sweet twist on the traditionally savory bread. Rapid rise yeast and stand mixer kneading makes this bread quick and easy to make, about one hour is all it takes.

Quick Rise Cinnamon Sugar Focaccia

The inspiration for this focaccia came from my trip to NYC last summer. I saw a cinnamon sugar topped focaccia in an Italian marketplace and decided that I had to make it. Because there were so many eating options that day, I did not have a chance to try the focaccia out. But I LOVED the sweet twist on this savory bread. I finally had the chance to play around with a recipe and came up with a version that I am very happy with. 

Quick Rise Cinnamon Sugar Focaccia

This is a yeast bread, which means yeast is used as a leavening agent and needs time to rise. Now, don't run away screaming if you have never used yeast—I got it all figured out for you! To make it as easy and painless as possible, I took some steps to ensure that this bread can easily be made in just over one hour, start to finish. First, I let the stand mixer to do all of the kneading—easy on the hands and arms—YEAH! Second, I use rapid rise yeast...no blooming necessary. Third, the dough is left to rise and bake in the same pan. Finally, the dough is risen in a warmed oven to give the yeast an optimal environment in which to quickly do its magic. 

How does it sound to you now? Not so bad? So glad to hear it!

Quick Rise Cinnamon Sugar Focaccia

If you are looking for something different to make and serve, try this recipe. This is a double duty bread...it can be enjoyed with a cup of coffee, tea, milk, whatever gets you going for breakfast or enjoy as a simple dessert.  

Happy eating!

Quick Rise Cinnamon Sugar Focaccia

Quick Rise Cinnamon Sugar Focaccia


For the Dough:
3/4 cup water
1/4 cup extra virgin olive oil, divided
2 1/4 cups all-purpose flour
3 tbsp. sugar
3/4 tsp. salt
1 package (2 1/4 tsp.) rapid rise yeast

For the Topping:
1 1/2 tbsp. butter, melted
2 rounded tbsp. sugar in the raw
3/4 tsp. ground cinnamon


Warm water and 3 tablespoons of olive oil in microwave for a few seconds to bring to about 120 degree F. Place all of the dry dough ingredients in the bowl of stand mixer that is equipped with a hook attachment. Start on low speed and slowly add the liquid. Gradually increase to medium high. Dough should ball up around the hook and there should be a small amount of batter attached to the bottom of the bowl as it mixes. If it seems too wet, add flour, a tablespoon at a time. If it seems too dry, add a teaspoon of warm water at at time until you obtain a tacky dough. Continue to mix for 5 minutes. Dough will be smooth and slightly tacky when done.

While dough is mixing, preheat oven to 170 degrees F to warm up oven and shut it off a couple minutes before  you place the dough in to proof. Prep a medium cookie sheet pan (10 1/4"  x 15 1/4") with a generous tablespoon of olive oil. Don't skimp on the oil as it helps crisp and brown the crust. When dough is ready, remove with well-floured hands or a rubber spatula and place the cookie sheet. Using floured hands, spread dough evenly in pan. It is okay you it does not reach the sides of pan. It will expand. Cover tightly with a greased aluminum foil. Place in oven (should be off) for 30 minutes.

Remove dough from oven. Preheat oven to 400 degrees F. Gently even off and stretch dough to the edges of the pan as best as you can, if needed. Brush with melted butter. Using tips of fingers and poking almost to the bottom of the pan, make dimples throughout the dough. This is what gives focaccia its distinctive look. Combine sugar in the raw in cinnamon and sprinkle evenly over the dough. Allow dough to rest, uncovered, for another 5 minutes. Bake about 15 or until golden brown. Cool slightly before serving. Makes 12 servings.

Note: Crust will soften when stored but will crisp up nicely when reheated.


Kathleen | HapaNom said...

This looks SO delicious! I love making focaccia bread, but I never thought to make it sweet by adding cinnamon and sugar - brilliant! Btw, I have a bad rap with plants too. I've killed bamboo on several occasions... I didn't think that was possible!

Stephanie @ The Cozy Cook said...

YUMMM! Doesn't NYC have the best food?! My husband is from Long Island and their deli's over there are the BEST... nothing compared to NH if you ask me. The breads have so much flavor- the cheeses too.. and of course th e meats. I'll definitely have to try this sometime, I love where you got your inspiration from! :)

In Good Flavor /Food for the Finicky said...

Thank you so much, Kathleen! As far as the bamboo...been there, done that too! Unlike my mom who can grow a tropical garden in her little lot of sand in Arizona, I have been cursed as a gardener :(

In Good Flavor /Food for the Finicky said...

Thanks, Stephanie! My husband and I (and our kids) love NYC! We have such a good time there. Sight seeing is great, but the search for food is so much more fun!

Wendy Sondov said...

I bet the house smells wonderful while this bread is cooking! So perfect with a hot cup of tea or coffee on one of these cold days. :) How fun that whenever you make/eat this recipe, you will remember your fun trip to NYC.

Michelle Nahom said...

What an awesome idea! I never would have thought to do something like this! Maybe I will get some inspiration on my NYC trip next weekend!

In Good Flavor /Food for the Finicky said...

You're so right, it does smell fabulous! I can't wait to see what inspiration is waiting for me the the next time I am in NYC. Thanks for stopping by, Wendy!

In Good Flavor /Food for the Finicky said...

Thank you, Michelle! If you have not been there already, I recommend a visit to Eataly. It is a good place to be inspired (and have some good eats as well). Have a great time in NYC!!

Karly Campbell said...

This looks totally irresistible! Thanks for linking up with What's Cookin' Wednesday!

In Good Flavor /Food for the Finicky said...

Thank you, Karly.

Miz Helen said...

Oh my, we will just love your Cinnamon Sugar Focaccia! Thanks so much for sharing this awesome post with Full Plate Thursday and come back soon!
Miz Helen

In Good Flavor /Food for the Finicky said...

Thank you! It goes great with a hot cup of coffee.

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