Prepare a batch of same-day focaccia dough (recipe/tutorial is on page 22 in my cookbook or you can find it in the first post on my page here - it's on the very top row). Follow the recipe instructions up until it's time to tip the dough into the tray.

While the dough is proofing, make the cinnamon filling.

Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside.

When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil. Transfer the dough to the tray (9x13 inch) and gently stretch the dough to edges. Spread half of the filling over the dough and fold up as seen in this video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours.

Preheat oven to 215C/420F, place rack in lowest position.

You'll need to warm up the cinnamon sugar butter to make it drizzling consistency again (it hardens as it cools). Spread over the top of dough evenly and dimple in.

Bake for 18-23 minutes.

While it bakes, whisk up the glaze: 1 cup (125g) powdered sugar, 2-3 Tbsp (30-45ml) milk, Dash vanilla extract, Sprinkle of cinnamon.

Drizzle over the focaccia once it's out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that's been brushed with the glaze).

Transfer to cooling rack for glaze to harden (about 15 mins!). ENJOY AND THANK ME LATER (you're welcome, and I'm sorry because this one is dangerously good and hard to stop eating 😉).