Procrastinating the Procrasibaking

I've been dreaming of this focaccia since I first saw pictures online of similar recipes. It felt really daunting so I avoided it for quite a while, but it's not dauting... at all. Actually - it's honestly a lot of sitting around and waiting. Not that we sat around for any of the waiting - not a busy Saturday in our household. This was going to be breakfast for Sunday morning but after a 14 hour Saturday work day for Andy... we all sat around the counter and dug in. It was worth the effort and all the overthinking. The texture was almost an apple fritter so I may try to do one with apples next time. It's rare that my kids actually tell me to save a recipe to make again - and everyone has seconds... but it happened and oh man I will certainly be making this again. Also planning more sweet flavors because yes and yes!

Brown Butter Cinnamon Roll Focaccia
500g (4 cups) white bread flour (12% protein or higher)
390-420ml (1.75 cups) warm water
15ml (1 Tablespoon) extra virgin olive oil
6g (1.5 teaspoons) instant yeast
5g (1 teaspoon) honey
10g (2 teaspoons) fine sea salt

Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes.
Stretch + fold the dough over itself and rotate the bowl a quarter turn - do this about 8 times around the bowl. Cover and rest at room temp for 15 minutes.
Repeat the stretch + folds once more, cover and proof at room temp for 1-1.5 hours.
While the dough is proofing, make the cinnamon filling.

Cinnamon Filling:
1/2 cup (115g) salted butter, browned
1/2 cup (100g) light brown sugar
1.5 Tablespoons ground cinnamon
1/4 teaspoon vanilla extract

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 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 (rubbing the bottom in tray that’s been brushed with the glaze).
Transfer to cooling rack for glaze to harden (about 15 mins!).