1In a large mixing bowl, combine the water, yeast, flour, and salt.
2Stir together until all combined and no dry bits of flour remain; mixture will be thick and sticky.
3In a separate large bowl, drizzle 2-3 Tablespoons olive oil to coat the bottom.
4Transfer the dough to the oiled container.
5Turn the dough so that all sides are coated in olive oil.
6Cover with plastic wrap or lid.
7If refrigerating the dough overnight, let rest at room temperature for 30 minutes, then refrigerate for at least 12 hours and up to 48 hours.
8If making focaccia same day, allow dough to rise to double in size at room temperature for about 2 hours.
9Remove dough from refrigerator and allow to rest for 30 minutes in the container, slightly warming up.
10Prepare a 9x13-inch pan by coating the bottom and sides with 2 Tablespoons olive oil and 2 Tablespoons melted butter.
11Turn the dough out from the container and onto the pan.
12Gently stretch the dough to fill the pan, using the backs of your hands and knuckles without tearing it.
13If the dough is springing back, let it rest 10 minutes and come back to it.
14In a small bowl, combine the ingredients for the cinnamon sugar filling.
15Spread half the mixture over half of the dough.
16Fold the dough in half and rotate it to fit the size of the pan.
17Gently stretch the dough to fill the pan.
18Cover with plastic wrap and let rise until puffy and bubbly, about 1 hour to 90 minutes.
19Preheat oven to 400°F.
20In a small bowl, combine the ingredients for the crumble topping and set aside.
21Reheat the cinnamon sugar filling if the butter has solidified.
22Drizzle the remaining filling evenly over the top of the dough.
23Lightly oil your fingertips with olive oil.
24Gently dimple the dough by pressing into it with your fingertips, pressing all the way down to the pan.
25Create a moderate amount of dimples throughout the dough without depressing too many of the air bubbles.
26Sprinkle the crumble topping over the dough.
27Bake the focaccia on the middle rack in the oven for 18-22 minutes, until the edges are slightly golden and the internal temperature reaches 190°F.
28Place the pan on a wire cooling rack and allow the focaccia to cool for 20 minutes.
29While it's cooling, prepare the icing by whisking together the powdered sugar, vanilla, and milk in a small bowl, adding just enough milk to make a thick, smooth icing.
30Drizzle the icing over the focaccia.
31Let the icing set for about 10 minutes.
32Slice and enjoy!
Ingredients
1.75 cup water
2 Tablespoons water
1.5 teaspoons instant yeast *see notes for sourdough option
Sourdough version: use a ripe starter that's fed with 100% hydration and at its peak for optimal rise time and fluffy focaccia.
If refrigerating dough overnight, allow dough to rest for 30 minutes at room temperature, then refrigerate for at least 12 hours and up to 48 hours.
If making focaccia same day, allow dough to rise to double in size at room temperature for about 2 hours.
If dough springs back when stretching, let it rest 10 minutes and come back to it.
For the final proof, look for the dough to be puffy, bubbly, and jiggle when gently shaken. This can take 1-2 hours.
Dimple the dough gently with oiled fingertips, pressing all the way to the pan, to create wells for the syrup.
For sourdough option, note that final rise time will be about twice as long as with instant yeast. Keep dough in a warm place, like an oven with the light on, to speed up proofing.
To store leftovers, wrap individual slices in plastic wrap and then store in an airtight container at room temperature for up to 3 days. Do not refrigerate.
To freeze, wrap individual slices and store in an airtight container for up to two months. Thaw overnight at room temp and reheat in microwave.