In the bowl of an electric mixer, combine the dough ingredients until they come together.

Using the dough hook, mix on low speed for 3-5 minutes, until a smooth and pliable ball of dough forms.

Grease the bowl and allow the dough to proof at room temperature until doubled, 1-2 hours.

Place 2 Tablespoons of melted butter into the bottom of a 9x13" pan and spread to coat.

Place the dough into the pan and use your fingers to gently stretch and push and dimple the dough until it mostly fills the bottom of the pan.

Cover the pan with plastic wrap or a damp towel and allow to sit at room temperature until doubled, another 1-2 hours.

Preheat the oven to 425 F.

In a small bowl, combine 5 Tablespoons of melted butter with the brown sugar and cinnamon and mix until well combined.

Scoop and drizzle the cinnamon topping over the dough, distributing it as evenly over the top as you can.

Use your fingers to dimple the dough, pushing the cinnamon topping down as you make the trademark dimples in the focaccia.

Bake for 25-30 minutes, until the top of the dough is golden brown.

Allow to cool in the pan for 15 minutes, then carefully remove to a wire cooling rack.

When the focaccia has mostly cooled, mix the powdered sugar, milk and vanilla together to create an icing and drizzle over the top of the focaccia.