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Start dough at 7:30 pm in the evening to prevent overproofing
Mix bread flour, warm water, active sourdough starter, salt, honey, and olive oil together
Let dough rest overnight in a cool environment (around 68-72 degrees)
The next morning around 8:00 am, assemble the focaccia
Spread soft butter over the dough
Mix brown sugar and cinnamon together and sprinkle over the buttered dough
Bake according to focaccia instructions
Mix powdered sugar, milk or cream, and vanilla bean paste to make icing
Drizzle vanilla icing over cooled focaccia