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Apple Fritter Focaccia Bread
Bakery

Apple Fritter Focaccia Bread

4 hServes 12Nutri-Score D€€
from @littlebbanghouse20 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • bread flourGrains500 g
  • warm water (no hotter than 110 °F)Beverages420 ml
  • instant yeastPantry6 g
  • honey (or sugar)Pantry5 g
  • olive oilPantry15 ml
  • fine sea saltSpices10 g
  • apples (peeled, cored and finely diced)Produce450 g
  • butter (for the apple filling)Dairy57 g
  • lemon (juiced)Produce0.5 pieces
  • brown sugar (packed, for the apple filling)Pantry60 g
  • salt (for the apple filling)Spices1.5 g
  • ground cinnamon (for the apple filling)Spices4 g
  • cornstarch (for the slurry)Pantry4.5 g
  • water (for the cornstarch slurry)Beverages7.5 ml
  • butter (melted, for the cinnamon butter filling)Dairy57 g
  • brown sugar (for the cinnamon butter filling)Pantry85 g
  • ground cinnamon (for the cinnamon butter filling)Spices4 g
  • ground nutmeg (for the cinnamon butter filling)Spices500 mg
  • vanilla extract (for the cinnamon butter filling)Pantry2.5 ml
  • powdered sugar (for the glaze)Pantry90 g
  • milk (or heavy cream, for the glaze)Dairy45 ml
  • ground cinnamon (for the glaze)Spices1.5 g
  • vanilla extract (for the glaze)Pantry2.5 ml
  • butter (softened, for greasing the pan)Dairy15 g

per serving

Nutrition

188kcal

Carbs
28 g
Proteins
5 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking dish
  • Saucepan
  • Whisk
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 2

  3. Bulk proof

    • Cover the dough and let it proof until puffy and doubled.
    Step 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.
    Step 4

  5. Make the cinnamon butter filling

    • Whisk the melted butter with the brown sugar, cinnamon, nutmeg and vanilla extract until smooth.
    Step 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.
    Step 6

  7. Second proof

    • Cover the pan and let the dough proof until puffy and spread to the edges.
    Step 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.
    Step 8

  9. Bake the focaccia

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

  10. Make the cinnamon glaze

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

  11. Glaze and serve

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