Ingredients
Scale
- 3 ½ cups all-purpose flour (you can substitute with bread flour for a chewier texture)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm whole milk (about 110°F, or substitute with almond milk for a dairy-free option)
- 1/3 cup granulated sugar
- 1 teaspoon salt
- ¼ cup unsalted butter, melted (or coconut oil for a dairy-free twist)
- 1 large egg
- ½ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, softened (for the cinnamon swirl)
- 2 tablespoons extra virgin olive oil (for drizzling on top)
- Optional: coarse sugar for sprinkling
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5-7 minutes until frothy. This always reminds me of the mornings Mama Lou told me that patience is key—good things take time.
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and the egg. Stir until the dough starts to come together.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough feels sticky, sprinkle a little more flour, but be careful not to add too much. When I kneaded dough with Ouma, we used to have flour fights—it was part of the fun!
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1 ½ hours, until doubled in size. I love this part—the anticipation and the way the house fills with warmth, like a gentle embrace.
- Once risen, punch the dough down gently and roll it out on a floured surface into a rectangle approximately 12×16 inches.
- Spread the softened butter evenly over the dough. Then, sprinkle the brown sugar and cinnamon mixture across the surface. This was always my favorite part—getting my hands covered in cinnamon sugar, just like Mama Lou’s kitchen when she baked.
- Starting at the long edge, tightly roll the dough into a log. Pinch the seams to seal.
- Cut the log lengthwise down the center, exposing the layers. Twist the two halves together gently, keeping the cinnamon sugar inside the swirls.
- Transfer the twisted dough to a parchment-lined baking sheet, shaping it into a flat oval or rectangle. Cover and let it rest for another 30 minutes to rise slightly.
- Preheat your oven to 350°F (175°C). Just before baking, drizzle the dough with olive oil and, if you like, sprinkle with coarse sugar for that extra sparkle and crunch.
- Bake for 25-30 minutes until golden brown and fragrant. When it’s done, the house will smell like a warm hug from Mama Lou herself.
- Let the focaccia cool slightly before serving. Pull it apart, share with family or friends, and savor every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
