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Cinnamon Focaccia

By: Page Alexander

"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.'"

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

6 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
2 cups warm water (120 to 130 degrees F)
1/4 cup vegetable oil
1/4 cup butter or margarine, melted
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped nuts
1 1/2 cups confectioners' sugar
3 tablespoons half-and-half cream

Directions

In a mixing 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 degrees F for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.