Make the dough

• Combine the warm water, sugar, salt, flour and instant yeast in the bowl of a stand mixer.
• Knead with the dough hook until the dough comes together and is smooth and elastic.

Make the cinnamon sugar topping

• Melt the butter in a sauté pan.
• Add the brown sugar, vanilla and cinnamon and cook on medium heat, mixing well until fully combined.

Prepare the pan and stretch the dough

• Melt the remaining butter and pour it over the bottom of the sheet pan.
• Turn the dough out onto the pan and stretch it carefully to cover the entire surface.
• Pour half of the sugar mixture over the top and spread it to coat the whole surface.

Letter fold and rise

• Fold one side of the dough over to the middle, then the other side over that.
• Cover with plastic wrap and let it rise, preheating the oven to 200 °C during the last 15 minutes.

Dimple and top

• Remove the plastic wrap and dimple the dough by pressing down firmly all over with your fingers.
• Pour the rest of the sugar topping over the top.

Bake

• Bake until the edges are golden brown.

Make the icing

• Mix the powdered sugar and vanilla in a bowl.
• Add the milk one tablespoon at a time until you reach the desired consistency.

Finish

• Drizzle the icing all over the focaccia.
• Slice and enjoy.