• In a small bowl, combine the yeast, sugar, and water. Keep aside for 5-10 minutes until bubbly and frothy.

  2 tsp Active dry yeast, 2 tsp Sugar, 2 cups (455 g) Warm water
• In a large bowl, add the flour and salt. Pour the yeast mixture in and mix with a spatula until a sticky dough is formed.

  4 cups ( 512g) All-purpose flour, 1 tsp Salt
• Pour a teaspoon or two of olive oil on the surface of the dough and rub it all over.
• Cover with plastic wrap and refrigerate for 18-24 hours.

  If you want to make the focaccia the same day: Leave it, covered, at room temperature for 1-2 hours or until it doubles in size.
• When you're ready to bake, grease a 9" x 13" or 10" x 12" pan. Line the bottom with parchment paper. You may not need to do that if your pan is non-stick.
• Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl.
• Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.

  Repeat this step once more.
• Pour 1 tablespoon of olive oil and 1 tablespoon of melted butter in the center of the prepared pan.

  2 tbsp Olive oil, 3-4 tbsp Butter
• Gently place the deflated dough in the pan. Stretch it a bit to fill the pan. Combine sugar and cinnamon powder in a small bowl.

  1/4 cup (50 g)Sugar, 2 tsp Cinnamon powder
• On one half of the dough, sprinkle half the cinnamon sugar and another 1 tablespoon of melted butter.

  3-4 tbsp Butter
• Fold the other half over the cinnamon sugar and gently pinch the ends together. Bring the dough towards the center of the pan, so it can fill out properly when it proofs.
• Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 1-2 hours or until the dough doubles and fills the pan.
• Preheat the oven to 220 C / 425 F.
• Sprinkle the remaining half of the cinnamon sugar and 1 tablespoon of melted butter on top of the dough. Dimple the dough using your fingers.
• Bake the bread at 220 C/ 425 F for 25-30 minutes, until the top is golden brown and crisp.
• Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack.
• Cool the bread for about 15-20 minutes. Drizzle the glaze over the focaccia. Let it set for 5-10 minutes, slice and serve. Enjoy!

Glaze

• Combine the powdered sugar, milk, and vanilla extract in a small bowl. Whisk well to make a smooth, thick glaze.

  1/3 cup ( 50 g) Powdered sugar, 1-2 tbsp Milk, 1 tsp Vanilla extract