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Apple Fritter Focaccia Bread
Panadería

Apple Fritter Focaccia Bread

4 hPara 12Nutri-Score D€€
de @littlebbanghouse20 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • bread flourCereales500 g
  • warm water (no hotter than 110 °F)Bebidas420 ml
  • instant yeastDespensa6 g
  • honey (or sugar)Despensa5 g
  • olive oilDespensa15 ml
  • fine sea saltEspecias10 g
  • apples (peeled, cored and finely diced)Frutas y verduras450 g
  • butter (for the apple filling)Lácteos57 g
  • lemon (juiced)Frutas y verduras0,5 piezas
  • brown sugar (packed, for the apple filling)Despensa60 g
  • salt (for the apple filling)Especias1,5 g
  • ground cinnamon (for the apple filling)Especias4 g
  • cornstarch (for the slurry)Despensa4,5 g
  • water (for the cornstarch slurry)Bebidas7,5 ml
  • butter (melted, for the cinnamon butter filling)Lácteos57 g
  • brown sugar (for the cinnamon butter filling)Despensa85 g
  • ground cinnamon (for the cinnamon butter filling)Especias4 g
  • ground nutmeg (for the cinnamon butter filling)Especias500 miligramos
  • vanilla extract (for the cinnamon butter filling)Despensa2,5 ml
  • powdered sugar (for the glaze)Despensa90 g
  • milk (or heavy cream, for the glaze)Lácteos45 ml
  • ground cinnamon (for the glaze)Especias1,5 g
  • vanilla extract (for the glaze)Despensa2,5 ml
  • butter (softened, for greasing the pan)Lácteos15 g

por ración

Nutrición

188kcal

Carbohidratos
28 g
Proteínas
5 g
Grasas
6 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Fuente de horno
  • Cazo
  • Varillas
  • Termómetro de cocina

paso a paso

Preparación

  1. Mix the focaccia dough

    • Combine the bread flour, warm water, instant yeast, honey, olive oil and fine sea salt in a bowl.
    • Mix until no dry flour remains and a shaggy dough forms.
    Paso 1

  2. Fold and rest the dough

    • Cover the dough and let it rest.
    • With wet hands, fold the dough over itself a couple of times.
    • Rest again, then repeat the folding and resting two more times, for three sessions in total.
    Paso 2

  3. Bulk proof

    • Cover the dough and let it proof until puffy and doubled.
    Paso 3

  4. Cook the apple pie filling

    • Melt the butter in a saucepan and add the diced apples, lemon juice, brown sugar, salt and cinnamon.
    • Cook until the apples soften and the juices release.
    • Stir in the cornstarch slurry and cook until thickened, then set aside to cool.
    Paso 4

  5. Make the cinnamon butter filling

    • Whisk the melted butter with the brown sugar, cinnamon, nutmeg and vanilla extract until smooth.
    Paso 5

  6. Fill and shape the dough

    • Transfer the proofed dough to a buttered 9x13 inch baking pan.
    • Spread half of the apple pie filling and half of the cinnamon butter filling over the dough.
    • Fold the dough over itself like an envelope to enclose the fillings.
    Paso 6

  7. Second proof

    • Cover the pan and let the dough proof until puffy and spread to the edges.
    Paso 7

  8. Top and dimple

    • Spread the remaining apple pie filling and cinnamon butter filling over the dough.
    • Gently dimple the dough with your fingers.
    Paso 8

  9. Bake the focaccia

    • Bake at 425 °F until golden brown and the internal temperature reaches at least 190 °F.
    Paso 9

  10. Make the cinnamon glaze

    • Whisk the powdered sugar, milk, cinnamon and vanilla extract until smooth and pourable.
    Paso 10

  11. Glaze and serve

    • Drizzle the cinnamon glaze over the warm focaccia.
    • Let it set slightly, then slice and serve.
    Paso 11
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