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In a large bowl, combine the flour, salt, instant yeast, sugar, and warm water until everything is well mixed.
Drizzle some olive oil over the mixture to keep it from crusting, then cover the bowl with a towel or parchment paper and place it in the refrigerator overnight.
The next day, preheat your oven and grease a baking dish with coconut oil.
Using a spatula, detach the dough from the sides of the bowl and transfer it into the greased baking dish.
In another bowl, melt half a cup of coconut oil and stir in the sugar and cinnamon to create the cinnamon sugar filling.
Spread the dough out in the baking dish and sprinkle half of the cinnamon sugar filling over it, reserving the other half.
Fold the dough into thirds, then flip it over so the folds are facing down, and cover it with plastic wrap.
Allow the dough to rest for 4 to 5 hours.
After about 4 hours, remove the plastic wrap and use wet hands to dimple the dough, which helps the filling seep through.
Sprinkle the remaining cinnamon sugar filling on top of the dough.
Bake in a preheated oven at 425 degrees for 20 to 30 minutes, or until the top is golden brown.
For the icing, mix powdered sugar with a splash of milk until you achieve your desired consistency, then drizzle it over the baked focaccia.