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Mix together 512 grams of flour, 10 grams of salt, one packet of instant yeast, 3 tablespoons of sugar, and 450 grams of water.
Ensure water is warm (110 degrees Fahrenheit).
Mix until combined, incorporating any hard-to-incorporate flour.
Drizzle oil over the mixture to prevent crusting.
Cover and refrigerate overnight.
Grease a baking dish with coconut oil.
Detach the dough from the side of the bowl using a spatula.
Plop the dough into the baking dish.
Melt half a cup of butter (or substitute with coconut oil for the remainder).
Add 150 grams of sugar or coconut sugar to the melted butter.
Add three tablespoons of cinnamon to the sugar mixture.
Stir together to create the cinnamon sugar filling.
Spread out the dough slightly in the baking dish.
Add half of the cinnamon sugar filling to the dough.
Perform a three-fold: fold the dough over itself twice.
Flip the whole thing over so the folds are face down.
Cover with plastic wrap and set aside for four to five hours.
Wet your hands and dimple the dough.
Take the remaining cinnamon sugar filling and drop it on top of the bread.
Bake at 425 degrees Fahrenheit for 20 to 30 minutes.
Prepare icing by mixing powdered sugar and a splash of milk until desired consistency is reached.
Drizzle icing over the baked focaccia.