• Grease a 9" x 13" baking dish with butter or avocado oil and set aside.
• In a small pan, melt the butter on the stove on medium heat, add the brown sugar and cinnamon. Cook until the sugar is dissolved, then remove from heat and let cool while you prepare the dough.

Mix the Dough

• In the bowl of a stand mixer, add the warm water, yeast, and sugar and mix well. Let sit out at room temperature for 5-10 minutes, or until the mixture begins to get bubbly and the yeast has activated.
• Once bubbly, add the avocado oil, salt, and 2 cups of flour. Using the dough hook, mix on low until all the ingredients are combined. Gradually add ½-¾ cup additional flour, just until the dough starts to pull away from the sides of the bowl. Once all of the flour has been added, mix for 2 minutes.
• Remove the dough from the mixing bowl and press onto the prepared baking dish. Use your fingers to poke deep indentations into the dough. If you have trouble with the dough bouncing back, let it rest for a few minutes before continuing to dimple the dough and pressing it out evenly inside the pan.
• Use a spoon and dot the focaccia dough with about ¾ of the cooled cinnamon mixture and spread with a spoon. Pull the dough over itself and use your fingers to dimple it into the bottom of the pan again. Sprinkle the remaining cinnamon sugar mixture over the top. Let the dough rest and rise for about 30 minutes until bubbly.

Bake

• Bake in a preheated 350 degree F oven for about 20 minutes, or until the dough is lightly golden brown on top and bottom.

Icing the Focaccia

• In a small bowl, combine the powdered sugar with 2 tablespoons of heavy cream and stir until smooth. Add up to 1 more tablespoon of creamy, just until the icing is drizzly but not too thin.
• Remove the focaccia bread from the baking dish and immediately drizzle the icing over the top. Let cool for at least 5 minutes before slicing and serving. Enjoy!