Sourdough Apple Fritter Focaccia

• servings: 12 servings
• active time: 45 minutes
• total time: 10 hours 15 minutes

Ingredients

200 g active sourdough starter (about 1 cup)

400 g warm water (about 1 ⅔ cups (warm water between 110℉-110℉, no hotter)

10 g salt (1 ½ teaspoons)

510 g unbleached flour (about 3 ½ cups)

avocado cooking spray or cooking spray of choice (for spraying 2nd mixing bowl)

30 g salted butter, melted (reserved for baking dish, about 2 Tablespoons)

115 g salted butter (1/2 cup or 1 stick)

100 g brown sugar (1/2 cup)

2 g vanilla extract (1/2 teaspoon)

12 g ground cinnamon (2 Tablespoons)

3 medium apples (cored, peeled, and finely diced)

120 g powdered sugar (about 1 cup)

30 g milk (about 2 Tablespoons)

2 g vanilla extract (1/2 teaspoon)

Directions

Sourdough Focaccia Dough

Mix Dough: In a large mixing bowl, combine active sourdough starter and water. Whisk to combine until starter is evenly dissolved.

Add salt and flour to mixture and whisk to combine to form dough. Dough will be very wet and sticky and not come together right away. This is normal! Let dough rest for 30 minutes.

1 Set of Stretch and Folds: After 30 minute rest, perform 1 set of stretch and folds. You only need 1 set during the bulk fermentation for this recipe. The dough will still be very wet, shaggy, and stretchy even after stretch and folds.How to stretch and fold: With slightly wet fingers, grab one side of the dough and stretch the dough upward. Fold the dough into the center. Slightly rotate the bowl and repeat 8-10 times until all sides of the dough have been stretched up and folded into the center. This is 1 set of stretch and folds.

Bulk Fermentation (or 1st Proof)*: Spray 2nd mixing bowl with avocado cooking spray (or cooking spray of choice). Since this dough is very sticky and wet, cooking spray helps the dough transfer better. Transfer dough to greased mixing bowl and cover with a damp kitchen towel. Place in an oven (not turned on) with oven light on. *See Note about using warmth to speed up rise times.

Let dough sit covered for about 4 hours or until the dough has grown in size by 50% to 75%. And is bubbly, jiggly, and passes the poke test. Always rely on visual cues for bulk fermentation versus a timer. Fermentation time depends on strength of your sourdough starter, what type of flour you use, and how warm your kitchen is.How to do the poke test: Wet a finger with water and poke the dough. If the dough springs slowly and leaves a slight indentation, it's ready. If the dough springs back quickly, it needs more time to proof.

Prepare the Baking Dish: Once dough is proofed, line a 9x13 glass baking dish with parchment paper. Pour 30 grams (2 Tbsp) of melted butter on the parchment paper and spread around to cover the bottom of the pan. Transfer dough to baking dish. Gently stretch it to the edge and let it sit while you prepare the topping.

OVERNIGHT Instructions

Mix up your focaccia dough in the late afternoon and perform 1 stretch and fold. Allow to ferment at room temperature for a few hours. Then cover the bowl with a damp kitchen towel and place in fridge overnight.The next morning, simply continue with the instructions for 2nd proof (allowing for extra time for dough to return to room temperature), topping, and baking.

Apple Fritter Focaccia Topping

Peel and dice apples into small pieces. Set aside.

In a medium saucepan, melt butter over low heat. Remove from heat, let cool slightly, and add brown sugar, cinnamon, and vanilla extract. Be careful to remove from heat so the sugar doesn't burn. Stir to combine and fold in apples.

Scoop about 1/3 of the cinnamon sugar apple mixture onto the dough in the pan. Fold it into the dough by pulling the sides of the dough into the center. It will be very messy and that's okay! Flip the dough over so it is seam side down in the pan. Spread the dough back out by pushing it gently to the edges with your fingers.

Cover pan with damp kitchen towel. Place pan back in oven with the oven light on for a 2nd rise for 1 hour or until the dough has nearly doubled in size and mostly filled pan. The dough will be bubbly and will have expanded to nearly reach the edges. *See Note about using warmth to speed up rise times.

After 2nd proof, remove baking pan from oven and place on counter. Preheat the oven to 425℉ while you add the rest of the topping.

Dimple Dough: On low heat, warm the remaining cinnamon sugar apple mixture up on the stove to make it pourable. Scoop the remaining mixture all over the top of the dough. It may look soppy and runny. Use your fingers to poke the dough to create "dimples." Gently push the dough all over to expand it fully in the pan and push down the apple fritter mixture. The dough should be dimpled and covered with topping all over.

Bake Focaccia: Place pan on the lowest rack of your oven. Bake for 25-30 minutes until focaccia is bubbling and golden brown.

Vanilla Glaze Icing

Once baked, allow the focaccia to fully cool in the pan. Then remove it carefully from the parchment paper and place on a wire rack sitting on a shallow baking tray.

Combine powdered sugar, vanilla extract, and milk in a small bowl. Brush glaze all over the cooled focaccia, making sure you brush the sides. Allow the glaze to cool and harden. Slice, serve, and enjoy!

Nutrition

• Calories: 380 kcal