Focaccia is one of our favorite ways to complete a meal, as it’s flavorful and buttery and goes with anything and everything. However, there are some times when we really want the tasty goodness of focaccia without the savory, herby flavors…that’s why we decided to turn it into a dessert!
Here, we added honey and cinnamon to give this bread a touch of sweetness, perfect for serving with a rich and smooth chocolate hazelnut spread – it really was the best way to finish off a meal. (It’s delicious first thing in the morning, so we won’t judge if you snag a piece to go with your coffee!) Add this recipe to your dessert arsenal and impress people with this new take on a classic!
Makes 1, 9×13-inch loaf
- 1 (.25 oz.) package active dry yeast (2 1/4 teaspoons)
- 1 1/4 cups warm water
- 3 cups all-purpose flour
- 3 tablespoons honey
- 2 tablespoons canola oil, plus 2 teaspoons
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- nutella or chocolate spread, garnish, optional
- In a small bowl or glass, stir yeast and honey into warm water and let sit for 5-10 minutes, or until frothy.
- In a large bowl, whisk together flour, cinnamon and salt, then mix in the yeast mixture and 2 tablespoons canola oil.
- Stir mixture together until a shaggy dough forms, then turn out onto a lightly floured surface and knead until dough is smooth and elastic.
Note: add a little more flour if dough is still too sticky.
- Transfer dough to a clean bowl (greased with remaining canola oil) and cover with a clean towel. Let sit in a warm, draft-free place for 1-1 1/2 hours, or until risen.
- Preheat oven to 400º F.
- Turn dough out into a 9×13-inch baking dish and form into a rectangle. Use your thumb or knuckles to create indentations in the dough, then cover and let rest another 10 minutes.
- Place dough in oven and bake for 15-20 minutes, or until puffed up and just lightly golden.
- Remove from oven and let rest 5 minutes before turning it out onto a wire rack.
- Serve warm, sandwiched with nutella, and enjoy!
Recipe adapted from How Sweet Eats