Breakfast Cinnamon Focaccia

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time


Auto Steam Bake

Rack Position

Wire Rack
Position - 1


  • 2 1/4 teaspoon dry active yeast
  • 2 teaspoons honey
  • 2 1/2 cups water, warm to the touch
  • 4 1/4 cups all purpose flour
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons olive oil
  • 1 tablespoon coarse Kosher salt
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


In a large bowl, combine the warm water, yeast, and honey. Stir a few times and let sit for 5 minutes.

Add brown sugar and flour to the bowl. Mix the ingredients together. Add half of the cinnamon.

Once mixed, transfer your dough to a well-oiled bowl and place the bowl in your Wolf Legacy Convection Steam Oven on Proof Mode. Let proof for 15 minutes.

Transfer the dough to the oiled baking pan (8x8) once the dough has doubled in size.

Push your fingers into the dough to make dimples.

Top the dough with olive oil and cinnamon.

Put back in the Wolf Legacy Convection Steam Oven and let proof for another 15 minutes.

Put the finished dough in the Wolf Legacy Convection Steam Oven on Auto Steam Bake Mode at 410°F for 25 minutes or until the top is golden brown.

Remove from the Wolf Legacy Convection Steam Oven and let rest for 10 to 15 minutes.

In a bowl, add the milk and powdered sugar to make a simple icing.

Cut the bread to the desired size and drizzle with icing to finish.