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Mix up the dough and perform the stretch & folds as normal
After proofing in bowl, divide into 50g dough portions on a buttered work surface. There should be about 19 pieces.
Place each into a buttered muffin tin
Cover and proof for about an hour. They should have risen to nearly the top of the tin.
Brown the butter and mix the cinnamon sugar mixture. When dough has finished rising, top each portion with 2 teaspoons of the mixture and dimple in.
Bake at 220C/430F for 16-18 minutes on lowest rack until golden. If baking two trays at a time, bake one on bottom and one in middle and rotate midway through the bake
Choose frosting or glaze option and mix up while the focaccias are baking (instructions above).
If frosting, jab a hole into the middle of each (I use a plastic straw), swirl it around to create a hole in the muffin and pipe a bit of frosting inside before piping more on top. Sprinkle with cinnamon.
If glazing, just drizzle glaze generously over each and set aside to harden. Enjoy!