Brown Butter Apple Fritter Focaccia

Ingredients

• Same-day focaccia dough (Prepare according to the author's same-day focaccia recipe, following instructions until the dough is ready to be transferred to the tray.)
• 0.5 cup Salted butter, browned (Regular butter may be used without browning, but browning provides more complex caramel notes.)
• 0.5 cup Light brown sugar
• 1.5 tbsp Ground cinnamon (For the filling.)
• 0.25 tsp Vanilla extract (For the filling.)
• 2 Apples (Use 2–3 apples; peel and finely dice. The apples are mixed into the filling in two phases.)
• 2 tbsp Salted butter, melted (Brush onto the parchment-lined 9 × 13-inch tray instead of olive oil.)
• 125 g Powdered sugar (For the glaze.)
• 2 tbsp Milk (Use 2–3 tablespoons, adding enough for the desired glaze consistency.)
• Vanilla extract (A dash, for the glaze.)
• Ground cinnamon (A sprinkle, for the glaze.)

Steps

1. 1

   Prepare a batch of same-day focaccia dough using the author's separate recipe. Follow that recipe until it is time to transfer the dough to the tray. While the dough proofs, prepare the filling.

2. 2

   Combine the browned butter, light brown sugar, ground cinnamon, and 1/4 teaspoon vanilla extract. Mix thoroughly, then set the cinnamon-sugar butter filling aside.

3. 3

   When the dough has finished its first proof, brush the parchment in a 9 × 13-inch tray with 2 tablespoons melted salted butter instead of olive oil.

4. 4

   Transfer the dough to the prepared tray and gently stretch it toward the edges.

5. 5

   Mix one-third of the finely diced apples with half of the cinnamon-sugar butter filling. Spread this mixture over the dough, then fold the dough as shown in the source video.

6. 6

   Flip the dough over, cover it, and let it finish proofing at room temperature for 1–1 1/2 hours.

7. 7

   Preheat the oven to 215°C/420°F, positioning the rack in the lowest position.

8. 8

   Warm the remaining cinnamon-sugar butter filling until it returns to a drizzling consistency, since it firms as it cools.

9. 9

   Mix the warmed filling with the remaining two-thirds of the diced apples. Spread the mixture evenly over the top of the proofed dough, then dimple the topping into the dough.

10. 10

    Bake for 23–25 minutes.

11. 11

    While the focaccia bakes, whisk together the powdered sugar, 2–3 tablespoons milk, a dash of vanilla extract, and a sprinkle of cinnamon to make the glaze.

12. 12

    When the focaccia comes out of the oven, drizzle the glaze over it and brush the glaze across the top, sides, and bottom. The source brushes the bottom by rubbing it in the tray after brushing the tray with glaze.

13. 13

    Transfer the focaccia to a cooling rack and allow the glaze to harden for about 15 minutes.

Notes

The focaccia dough recipe is not included in the source; it is referenced as being on page 22 of the author's cookbook, in the Focaccia Fundamentals Guide, or pinned to the top of the author's page. The source mentions that regular butter can be used without browning, but browning is recommended for deeper caramel notes. The exact folding technique is demonstrated in the video and is not fully described in the text.

Nutrition per serving

• dessert
• sweet bread
• focaccia
• baked
• apple
• vegetarian
• fall
• brunch