A Singaporean Mum

Golden, pillowy, and just the right touch of sweetness—this sweet focaccia is a delightful twist on the Italian classic. Perfect for breakfast, tea-time, or a cozy treat straight from the oven!

Here’s how I do it!

Ingredients

Focaccia Dough:

300g bread flour

255g warm water

3.5g instant yeast

3.5g honey

9g melted unsalted butter (or olive oil for savoury version)

5g salt

Fillings / Toppings (choose one):

Kaya (store-bought)

Cinnamon Sugar Butter:

• 30g raw sugar

• 15g unsalted butter, softened

• 3g ground cinnamon

Method

1. Make the dough

Find my simple focaccia recipe with detailed instructions here!

2. Shape

• Once focaccia dough has gone through first proof, punch down the dough and divide into 6 equal pieces (~50g each).

• Roll into balls and place each into a greased muffin tin cavity.

3. Second proof

• Let rise in the muffin tin until puffy (about 30–40 minutes).

• Dimple Using oiled fingers, press dimples into the top of each dough ball like you would for focaccia.

4. Bake

• Preheat oven to 220ºC.

• Bake for 12–15 minutes until tops are golden brown.

5. Fill

• While still warm, use the back of a spoon to poke a well in the center.

• Fill with kaya or a spoonful of cinnamon sugar butter.

6. Serve / Store

• Best enjoyed hot and fresh!

• To store, cool completely, refrigerate in an airtight container.

• Reheat at 120ºC for 5 minutes in oven/air fryer before serving.