Apple Fritter Focaccia
Serves 12
15 mins prep
30 mins cook
720 mins Proofing Time
765 mins total
Extra fluffy focaccia topped with tender apples, brown sugar and cinnamon and drizzled with a vanilla doughnut glaze.
Focaccia Dough
Apple Filling
Vanilla Glaze
Make the focaccia dough...
Combine 385 grams of bread flour with 1 teaspoon of salt and 7 grams of instant yeast in a large bowl
Add 1 1/2 cups of warm apple juice or cider and mix until completely incorporated (be sure to work any dry flour from the bottom of the bowl)
Drizzle 2 tablespoons of olive oil over the dough and spread it over the whole surface
Cover the bowl with plastic wrap and chill for a minimum of 8 hours and as long as 48 hours
Three hours before you are ready to bake the focaccia, transfer it out of the refrigerator
Generously grease a 9” or 10” round or square deep baking dish with 2 tablespoons of melted butter
Transfer the dough into the greased baking dish and let it sit in a warm spot in your kitchen for 2-2 1/2 hours
Make the apple filling...
Melt 6 tablespoons of butter in a large bowl
Add 1/2 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg and 1 teaspoon of vanilla extract and mix to combine
Fold in the diced apples and set aside until the dough is ready to go
Assemble the focaccia...
Preheat your oven to 425°
Once the focaccia dough has fluffed to more than double in volume, spoon the apple pie filling over the top surface and use clean fingers to deeply dimple the entire surface of the dough working so of the apples down into the dough
Optionally - sprinkle course sugar over the top
Bake on a rack set right below center in a 425° oven for 28-32 minutes or until crusty and golden brown
Transfer the baking dish onto a cooling rack
In a small dish, whisk 2 tablespoons of milk and 1/2 teaspoon of vanilla extract into a cup of confectioners sugar
Drizzle the glaze over the warm focaccia and let the focaccia cool until the glaze sets
