BREADY FOR THE HOLIDAYS: Brown Butter Chai Spice Focaccia ✨ This is a new variation on one of the most popular recipes I’ve shared this year - my Brown Butter Cinnamon Roll Focaccia. The additional warming spices in this version makes for the perfect winter treat! To make it: Prepare a batch of same-day focaccia dough (recipe/tutorial is on page 22 in my cookbook or you can find it pinned at the top of my grid here). Follow the recipe instructions up until it’s time to tip the dough into the tray. While the dough is proofing, make the chai spice filling. First mix up the chai spice: 1 Tbsp cinnamon 1 tsp ground ginger 1 tsp ground cardamom 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp allspice Then mix together: 1/2 cup (115g) salted butter, browned* 1/2 cup (100g) light brown sugar Chai spice mixture (reserve 1.5 tsp of the spice mix for glaze later) 1/4 teaspoon vanilla extract *You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. See comments for how-to if you’ve never browned butter before… 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 chai spice filling over the dough and fold up as shown in the video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours. Preheat oven to 215C/420F, place rack in lowest position. You’ll need to warm up the remaining chai spice filling 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 1.5 teaspoons chai spice mixture Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that’s been brushed with the glaze). Transfer to cooling rack for glaze to harden (about 15 mins!). ENJOY AND THANK ME LATER (you’re welcome, and I’m sorry because this one is dangerously good and hard to stop eating 😉)…. #focaccia #bread #breadmaking #cinnamonrollfocaccia #cinnamonrolls #cinnamonbuns #chai #breadtok #weekendbaking - @_lacebakes_