Cinnamon Focaccia with Streusel and Cream Cheese Frosting

For the dough, I like to mix it in my bread machine. It does such a good job of making it smooth, elastic and wonderful. For more than one batch, I use my Bosch mixer. You can do it by hand also, just make sure and knead for 6-8 minutes until smooth and elastic.

Mix together the yeast, sugar, salt and warm water; let set. I just put them right into my bread machine. In a small saucepan, put the milk and butter and heat until butter melts; cool to lukewarm. Put the beaten egg into the bowl with the yeast mixture. Add the milk and melted butter. Now mix in the flour until smooth and elastic and let raise for 15 minutes.

While dough is raising, preheat oven to 350 degrees. Start making the streusel for the topping. (You can omit the streusel, but trust me it makes it a whole lot better!)

Mix together flour, quick oats, brown sugar, cinnamon and salt. Cut in the butter until crumbly. Set streusel aside.

When the dough is finished raising, spread onto a lightly greased 15-inch round pizza stone. Let set for 10 minutes. Then spread on the filling: softened butter, brown sugar, and a generous sprinkling of cinnamon. Now sprinkle on the chopped nuts and the streusel (you may not need all the streusel—it keeps well in the fridge).

Bake for 20 minutes or until browned lightly. Remove from the oven and let set for 10 minutes or so and then drizzle over the cream cheese frosting (just mix the frosting ingredients listed above). Or you can use your favorite cinnamon roll glaze or mix powdered sugar and half-and-half. Make it thin enough for drizzling consistency.