Sweet Focaccia Bread
This delicious sweet focaccia bread has a crisp sugar topping that gives it a sweet twist on what is usually considered a savory Italian bread. It’s perfect to serve with tea or to enjoy as a light dessert.
I love traditional Italian focaccia bread with its soft pillowy crumb and delicious crust, but this sweet focaccia bread recipe has taken over as a new favorite. It’s focaccia meets sweet bread and it’s hard to stop at one piece when fresh out of the oven!
I have a dessert recipe for another type of sweet focaccia that is stuffed with chocolate and hazelnut spread, but this mildly sweet version can be served at brunch, dinner or even snack time. Pack some in the kids lunch and you are the best Mom ever.
It’s easy to make, too, with only 20 minutes of hands-on time! This bread is common in Italy and you are going to be so happy you made some, it’s so delicious.
Why You’ll Love This Easy Recipe
- Simple ingredients: This recipe uses common baking ingredients you probably already have on hand in your pantry!
- Hands off: I know the word yeast may have you scared, but with this recipe the kneading will be done by the mixer and then most of the time is spent letting the sweet focaccia bread rise.
- Versatile: Serve with coffee or tea at breakfast, enjoy as an evening snack or after dinner dessert!
Ingredients
This sweet focaccia has a small amount of sugar in both the bread and then on top giving it the best taste.
- Milk: I used 2% milk fat as it gives the bread a softer texture and richer flavor.
- Granulated sugar: This will be used in the bread to add a sweet taste and then for a crisp sugar topping.
- Active dry yeast: This recipe has been specifically formulated for active dry yeast not instant.
- Flour: This sweet focaccia bread requires both all purpose flour and pastry flour. While most focaccia uses only all purpose, pastry flour adds a lighter, more delicate texture to this sweeter version.
- Butter: Softened salted butter or unsalted butter can be used.
How to Make Sweet Focaccia Bread
The heavenly aromas coming from the oven while this is baking will bring the whole family to the kitchen waiting for it to be done!
In a small bowl proof your yeast by stirring together the lukewarm milk and 1 tablespoon of sugar, sprinkling the yeast on top and letting it sit for approximately 10 minutes. After 10 minutes, stir to combine.
Combine both flours and your salt in a large bowl of a stand mixer, then add the yeast mixture and using the dough hook start to knead dough on low speeds. Add the softened butter.
Increase the speed to #2 and continue to knead until the dough pulls away from the sides of the bowl.
Remove the dough from the mixer bowl to a lightly floured surface, shape it into a ball then place in a lightly oiled bowl, turning to cover the ball of dough with the oil. Cover with plastic wrap and place in a warm place to let dough rise until doubled.
Once your dough has doubled, remove again to a floured surface, punch the dough down then form it once again into a ball. Butter the pan, sprinkle it with sugar then place your dough on the pan. Cover with a towel to let the dough rest then stretch the dough to fit the pan, cover with the towel again and let it rise again.
Using your fingers make slight dents on the top of your focaccia, then brush all of the dough with melted butter and sprinkle it with remaining sugar.
Bake in the pre-heated oven until golden and baked. Move immediately to a rack and serve warm.
Expert Tips
- Your milk will need to be lukewarm not cold in order to activate the yeast. This is between 105 to 115 degrees F.
- Cut this sweet focaccia bread into wedges or strips to serve. It’s delicious on its own or try it with some butter or warm honey.
- Grease your pan well with butter for easy removal and then sprinkle with sugar to add that sweet taste. If you are worried about the bread sticking, line with parchment paper.
- When dimpling the dough don’t be shy about it! Press to make deep dimples. It may feel like you are making a hole in the dough, but this is actually best as then the dimples will not disappear while baking.
Variations
- Cinnamon sugar focaccia: Add 1-2 teaspoons of cinnamon to the sugar on top before baking.
- Cinnamon raisin: Add raisins in when making the dough, about ½ cup should be enough then add cinnamon to your sugar topping before baking.
- Sweet orange: Add some orange zest into the dough before baking and then top with an orange glaze similar to this simple glazed orange cake.
- Rum raisin: Soak ½ cup raisins in 2 tablespoons of rum, arrange on top, sprinkle with sugar and then bake.
Recipe FAQs
Yes, it will be a little more arm work, but it’s doable. You will need to be sure to knead the dough for approximately 15 minutes.
This sweet focaccia bread recipe is best in a 9 inch pan. While I normally use a 9 inch square pan, feel free to use a 9 inch round cake pan. You might be able to use an 8 inch pan, your focaccia will just be taller and your pan needs to have sides that are at least two inches tall. I have not tried it as free form dough on a baking stone or baking sheet, but it may work.
Serve it with your favorite tea or coffee for breakfast or in the summer try it with this Italian iced coffee. At brunch serve with butter and honey or for dessert try it with this caramel sauce.
How to store leftover bread?
Sweet focaccia is best fresh, but if you have leftovers you can store it at room temperature for 2-3 days. Store it in plastic wrap or in an airtight container.
If you love focaccia bread then you are going to love this Sweet Focaccia bread, perfect for snack or even dessert. Enjoy!
More Focaccia Breads to Try
Sweet Focaccia
Ingredients
- ⅔ cup lukewarm milk (2% or whole milk)
- 3 tablespoons granulated sugar (divided)
- ¾ teaspoon active dry yeast
- 1 cup + 3 tablespoons all purpose flour (148 grams total if doubling or tripling the recipe double or triple this amount)
- 1 cup + 3 tablespoons pastry flour (148 grams total if doubling or tripling the recipe double or triple this amount)
- 1 pinch salt*
- ¼ cup + ½ tablespoon butter (softened) (63 grams total if doubling or tripling the recipe double or triple this amount)
*If using unsalted butter then add ¼ teaspoon of salt
EXTRAS
- 2 tablespoons butter (softened)
- 3 tablespoons butter (melted and cooled)
- 4-6 tablespoons granulated sugar (divided)
Instructions
- In a small bowl stir together the lukewarm milk and 1 tablespoon of sugar, sprinkle the yeast on top and let sit for approximately 10 minutes. Stir to combine.
- In the bowl of the stand mixer whisk together the flours and salt, add the yeast mixture and start to knead with the dough hook on low speed, add the butter and continue to knead on speed #2 for approximately 6-8 minutes or until elastic and dough pulls away from the sides of the bowl. The dough should be soft, if needed add a bit more butter.
- Move the dough to a lightly floured flat surface, shape into a ball, place in a lightly oil bowl, turning to cover the ball of dough. Cover with plastic wrap and place in a warm draft free area to rise until doubled, approximately 2 hours.
- Gently remove the dough to a lightly floured flat surface, knead a few times and form the dough again into a ball.
- Grease a 9 inch square pan with 2 tablespoons of the softened butter, it should be well buttered, sprinkle with 2-3 tablespoons of granulated sugar, place the dough ball on top and let sit covered with a clean kitchen towel for 10-15 minutes.
- Gently stretch the dough with your hands to fit the pan. Cover with the towel and let rise in warm draft free area for 1 hour.
- Pre-heat oven to 350F (180C).
- Make dents in the dough with your fingers, brush the dough with the melted butter and sprinkle with 2-3 tablespoons of granulated sugar.
- Bake for approximately 25-30 minutes or until golden and baked. Move immediately to a rack. Serve warm. Enjoy!
Hi what is pastry dough?
TY
Hi Deborah, there are different types of pastry dough short crust (pie dough), puff pastry, choux pastry and filo. Hope that helps. Take care!