Make dough:

In a large bowl combine melted butter that has cooled a bit, and water. Stir in flour, salt, sugar and yeast using a rubber spatula or wooden spoon stirring until the ingredients hold together. If the dough is dry, add a teaspoonful of water at a time until dough comes together. Note: The dough will be shaggy and tacky.

Cover and let rise in a warm place for 1.5 hours approxinately. Fold dough every 30 minutes by using wet hands to reach under one side of dough-gently stretch up and fold over the center turning bowl three times or 90 degrees to do all 4 sides.

Butter or oil the pan and then line pan with parchment. Brush 2 T of oil onto parchment. You can use melted butter but it will harden when the dough touches it. I used butter but it is a bit harder to work with.

Turn dough into prepared pan, using  your fingertips, gently stretch dough to about a 10 x 8 rectangle. If dough is still springing back, cover and let it rise a bit longer.

While dough is rising prepare the cinnamon goo by melting the butter and whisking in the brown sugar, cinnamon and vanilla. It takes a bit of whisking to form an emulsion. Make the cream cheese drizzle also by whisking or using an immersion blender. I use the immersion blender! Whisk together the powdered sugar, cream cheese and milk. The drizzle can be spreadable or pourable depending on how much milk you want to add.

After dough has risen and pressed into pan, spread half the goo over the focaccia dough. Fold one short side of the dough to the middle and then turn the other short side of dough to the middle-kind of like an envelope. Now pick up your envelope and turn the short sides that should be on the long sides of the pan and position it so they are facing the short sides of the pan. Your paper may lift up but carefully pat it back down.

Using your fingers pat the dough back into a rectangle while stretching it to fill the pan. Don't worry if it doesn't reach all the way, it will after it finishes rising. Cover and let rise in a warm place until doubled in size and light and jiggly about an hour.

Preheat oven to 425.

Dimple the dough well with your fingertips, pressing all the way to bottom without tearing the dough. Spread the rest of the goo over the dough dimpling it into the dough with fingertips.

Bake until golden brown or until an instant-read thermometer registers 190 degrees-about 18 to 20 minutes. Let cool in pan on wire rack and then using the parchment lift from pan and remove.

Spread or drizzle the cream cheese glaze over the WARM focaccia. Now EAT!