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Whisk together warm water, olive oil, honey and yeast.
Stir in bread flour and salt.
Cover and rest at room temp for 15 minutes.
Stretch + fold the dough about 8 times around the bowl.
Cover and rest at room temp for 15 minutes.
Repeat the stretch + folds once more, cover and proof at room temp for 1-1.5 hours.
Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside.
Line 9x13 metal baking tray with nonstick parchment paper and coat with 2 tablespoons of melted butter.
Transfer the dough to the tray and gently stretch to edges.
Spread half of the filling over the dough and fold up.
Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours.
Preheat oven to 215C/420F.
Warm up the cinnamon sugar butter to make it drizzling consistency.
Spread over the top of dough evenly and dimple in.
Bake for 18-23 minutes.
While it bakes, whisk up the glaze.
Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom.
Transfer to cooling rack for glaze to harden (about 15 mins).