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Prepare a batch of same-day focaccia dough following recipe instructions up until transferring to tray
While dough is proofing, make the cinnamon filling by mixing browned butter with brown sugar, cinnamon and vanilla extract
Line parchment on tray with 2 tablespoons melted salted butter instead of olive oil
Transfer dough to 9x13 inch tray and gently stretch to edges
Spread half of the cinnamon filling over the dough and fold up
Flip dough over and cover to finish proofing at room temperature for 1-1.5 hours
Preheat oven to 215C/420F with rack in lowest position
Warm up remaining cinnamon sugar butter to drizzling consistency and spread evenly over top of dough, then dimple in
Bake for 18-23 minutes
While baking, whisk together powdered sugar, milk, vanilla extract and cinnamon for glaze
Drizzle glaze over focaccia once out of oven, brush on top, sides and bottom
Transfer to cooling rack for glaze to harden for about 15 minutes before serving