In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let this mixture rest for about 5 minutes, or until it’s bubbly and frothy.

Pour half of the vegetable oil into the yeast mixture and set the remaining oil aside. Add the flour and kosher salt to the bowl, stirring gently until combined into a shaggy dough.

Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm space for about 1 hour, or until it has doubled in size.

About 10 minutes before you’re ready to bake, preheat your oven to 450 degrees F (232 degrees C).

In a small bowl, combine the melted butter, brown sugar, and cinnamon to create a lovely, gooey mixture for drizzling.

Pour the remaining oil into a 9x11 inch baking pan, using a pastry brush to ensure the bottom is well-coated.

Once the dough has risen, gently push it down to release any air and then transfer it to the baking pan, spreading it out to fill the edges completely.

Using your fingers, create dimples across the surface of the dough.

Drizzle the cinnamon sugar butter mixture evenly over the top.

Place the pan in the preheated oven and bake for 18-20 minutes, or until the focaccia is golden brown.

While the bread cools, prepare the icing by mixing the softened cream cheese, softened butter, confectioners' sugar, milk, vanilla extract, and a pinch of salt in a medium bowl until it’s creamy and smooth.

Once the focaccia has cooled for about 10 minutes, drizzle the cream cheese frosting generously over the top before slicing.