Apple Cider Donut Focaccia

Ingredients

• 2.25 tsp active dry yeast
• 0.25 cup brown sugar (For the dough)
• 1.75 cup apple cider (Warm to 105–115°F; apple juice may be substituted)
• 2 tbsp olive oil
• 4 cup all-purpose flour
• 1.5 tsp salt (For the dough)
• 2 tsp ground cinnamon (For the dough)
• 4 tbsp butter (Melted; for generously buttering the 9×13-inch pan)
• 0.5 lb apples (Diced)
• 0.667 cup granulated sugar (For the cinnamon-sugar mixture)
• 0.333 cup brown sugar (For the cinnamon-sugar mixture)
• 2 tsp ground cinnamon (For the cinnamon-sugar mixture)
• 1 tsp ground cardamom (Optional)
• 0.5 tsp ground nutmeg
• 0.25 tsp salt (For the cinnamon-sugar mixture)
• 2 tbsp butter (Melted; for brushing the dough before baking)

Steps

1. 1

   Warm the apple cider to 105–115°F. In a large bowl, whisk together the warm cider, active dry yeast, and the dough’s brown sugar. Let the mixture stand for 10 minutes, until foamy, which indicates that the yeast is active.

2. 2

   Add the olive oil to the foamy yeast mixture and stir to combine.

3. 3

   Add the all-purpose flour, dough salt, and dough cinnamon. Mix until a soft, sticky dough forms; do not add excessive flour, since the dough should remain tacky.

4. 4

   Cover the bowl and let the dough rest for 30 minutes at room temperature.

5. 5

   Perform four rounds of stretch-and-folds: lift one side of the dough, stretch it gently, and fold it over the center, rotating the bowl as needed to work around the dough. Rest the dough for 30 minutes between rounds.

6. 6

   After the final stretch-and-fold, cover the dough and let it rise for 1 hour, until doubled in volume and visibly bubbly.

7. 7

   While the dough rises, prepare the cinnamon-sugar mixture. In a bowl, combine the granulated sugar, topping brown sugar, topping cinnamon, nutmeg, optional cardamom, and topping salt.

8. 8

   Generously butter a 9×13-inch baking pan using some of the melted butter reserved for the pan.

9. 9

   Transfer the risen dough to the buttered pan and gently stretch it toward the edges without deflating it excessively.

10. 10

    Scatter the diced apples over the dough. Sprinkle one-third of the cinnamon-sugar mixture evenly over the apples and dough.

11. 11

    Fold the dough in half, rotate it, return it to the pan, and gently stretch it back out toward the edges. This incorporates the apples and the first portion of cinnamon sugar into the dough.

12. 12

    Cover the pan and proof the dough for 2 hours, until it is very puffy and jiggly when the pan is gently shaken.

13. 13

    Preheat the oven to 450°F.

14. 14

    Brush the surface of the proofed dough with the melted butter reserved for topping. Sprinkle another one-third of the cinnamon-sugar mixture over the top.

15. 15

    Butter your fingers with a little melted butter, then press your fingertips straight down through the dough across the entire surface to create the characteristic focaccia dimples.

16. 16

    Bake for 18–20 minutes, until the focaccia is puffed and golden brown and the topping is caramelized and crunchy.

17. 17

    Immediately sprinkle the remaining one-third of the cinnamon-sugar mixture over the hot focaccia. Let it cool slightly before slicing and serving.

Notes

Apple cider or apple juice may be used; the author prefers apple cider because it is slightly less sweet. The cinnamon sugar is intentionally added in three stages: with the apples, before baking, and immediately after baking. Serve warm or slightly cooled.

Nutrition per serving

• dessert
• sweet bread
• focaccia
• baked
• apple
• fall baking
• vegetarian
• American baking