- BITE ME INDUSTRIES

Brown butter chai focaccia slices stacked on top of each other, showing the soft baked bread.

Sweet, airy focaccia with a soft, pillowy crumb and crisp golden edges, layered with warm chai butter and finished with a delicate spiced glaze. This Brown Butter Chai Focaccia recipe provides step-by-step instructions, metric measurements, fermentation guidance, and storage tips for consistent, bakery level results.

Course Bread, Breakfast, Dessert, Snack

Cuisine Italian

Keyword Brown Butter Chai Focaccia, Sweet Chai Focaccia Bread

Prep Time 10

Cook Time 25

Room Temperature Proof + Overnight Cold Fermentation 3

Total Time 3 35

Servings

Calories 323kcal

Ingredients

The Dough

2 cups Warm Water (470 g) 110°F
2 teaspoons Diamond Kosher Salt (14 g)
2 ¼ teaspoons SAF Instant Yeast (8 g)
4 cups Flour (500 g) AP unbleached, Bread, or Tipo 00
2 tablespoon butter (30 ml) – for greasing pan

Filling + Topping

3 teaspoons cinnamon (7.5 g)
¾ teaspoon ground ginger (1.5 g)
¾ teaspoon cardamom (1.5 g)
½ teaspoon nutmeg (1 g)
½ teaspoon allspice (1 g)
¼ teaspoon cloves (0.5 g)
½ cup browned butter (115 g)
½ cup brown sugar (100 g)
½ teaspoon pure vanilla (2 g)

Finishing Glaze

1 cup powdered sugar (125 g)
2 tablespoons milk (30 ml)
½ teaspoon pure vanilla (2 g)
1 ½ teaspoons reserved chai spice (3 g)

Instructions

Prepare the Dough: In a large bowl, mix the warm tap water 110°F, salt, yeast, stirring until the salt dissolves. Add the flour and mix until a sticky, shaggy dough forms. Cover and set aside for 30 minutes.
2 cups Warm Water, 2 teaspoons Diamond Kosher Salt, 2 ¼ teaspoons SAF Instant Yeast, 4 cups Flour
Stretch and Folds: this step gently develops gluten and helps create the signature airy bubbles of focaccia.
To stretch and fold:
·Keep a small bowl of water nearby.
·Lightly wet your fingers.
·Reach into the bowl, grab one side ofthe dough, stretch it upward, then
fold it over toward the opposite side.
·Rotate the bowl a quarter turn and repeat.
·Complete 4-6 stretches and folds perround.
You will complete three rounds before baking.
Timing of each round: (after shaggy dough rest)
·1st stretch and fold, cover, rest 30 minutes
·2nd stretch and fold, cover, rest 30 minutes
·3rd stretch and fold, add chai filling
·Transfer to refrigerator overnight
Prepare Filling: After the second stretch and fold is the perfect time to make the filling. Brown the butter until fragrant and nutty, then let it cool until just warm to the touch. Stir in the spice blend, reserving 1½ teaspoons for the glaze, then add the brown sugar and vanilla. Whisk until smooth and cohesive. Set aside.
Prepare the Pan: Lightly butter the pan with 1 tablespoons butter, coating the bottom and sides. By this point the 3rd stretch and fold will be ready to tip into the buttered pan.
Add the Filling and Shape: Gently tip the dough from the bowl into the buttered 9”x13” (23 × 33 cm) pan, minimizing disturbance. The dough should fill about 80 percent of the pan. Spread half of the chai filling evenly over the surface. Create a tri-fold:
·        Lift one end and fold it one third of the way toward the center.
·        Lift the opposite end and fold it over to meet in the middle.
·        Gently pinch and stitch the seam.
Turn the dough over so the seam is underneath and position it lengthwise in the pan. This step moves quickly, handle the dough gently and confidently.
Next-Day Bake: Lightly butter the underside of whatever will cover the pan to prevent sticking during the final proof. Cover and refrigerate overnight, or up to 3 days. Note: A buttered baking sheet, wax paper with a tea towel, or a fitted lid all work. Just make sure the surface is greased so the dough releases cleanly.
Final Proof:, Remove the pan from the refrigerator and keep it covered. Let the dough rest at room temperature for 2 hours, or until billowy and jiggly. The dough should feel tender, airy, and cloud-like. Warm the remaining filling slightly so it becomes spreadable, then gently spoon it over the surface.
Same day Bake Option: You can bake the same day with a one-hour proof and skip the overnight wait.
Dimple and Jiggle: butter your fingers and press them straight down into the dough, dimpling and then gently jiggling fingers. Do this across the entire surface. These step creates texture, surface bubbles, and that classic focaccia look. Never pop the bubbles! Bubbles are a highly prized result.
Bake: Bake in a preheated 425°F/218°C oven for 20 to 25 minutes, until deeply golden with crisp edges and a tender, airy interior. Cool in the pan for 10 minutes before glazing.
Prepare the Glaze: While the focaccia cools, whisk together powdered sugar, milk, vanilla, and the reserved chai spice. Brush the glaze generously over the warm bread, allowing it to settle into the dimples and edges. Let set slightly before slicing and serving. Enjoy!

Notes

Take a moment to read through the instructions before you begin. After your first bake, the process becomes intuitive, rhythmic, and easy to repeat as part of your kitchen routine. This is going to be amazing!

Storage & Reheating:
Store cooled focaccia in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat at 350°F (180°C) for 15 minutes to refresh the crust.

Nutrition