1. Add flour to a large bowl along with the salt and yeast. Mix together, then make a well in the middle. Pour water into the well. Mix together, until combined and no dry spots of flour remain. Drizzle about 2 tbsp of the melted butter over the dough, then cover the bowl tightly with cling film. Place in a warm place to rise for about 3 hours. It should triple in size and be very bubbly.

2. Line a large baking dish with baking paper. Drizzle another 2 Tbsp of melted butter over the paper, then tip the dough out on top. Using your fingertips, press the dough out into an even layer. Cover with a damp tea towel and set aside to rise for another 30-40 minutes, or until puffy and risen. Meanwhile, preheat your oven to 200°C bake. 

3. Combine the remaining melted butter with the brown sugar, cinnamon and a large pinch of salt. Once the dough has risen for the second time, drizzle the cinnamon mixture over the top. Use your finger tips to dimple the dough all over.

4. Bake on the middle oven rack for 25-30 minutes, until very golden and caramelised.

5. For the icing, whisk the cream cheese, brown sugar and vanilla together in a medium bowl, until smooth. Add the milk and whisk again, until smooth.

6. Spread the icing over the focaccia while it is still warm just before serving.