Brown Butter Apple Fritter Focaccia

• 总时间: 1 hour 54 minutes

配料

To make it:

Prepare a batch of same-day focaccia dough. Follow the recipe instructions up until it’s time to tip the dough into the tray.

While the dough is proofing, make the cinnamon sugar butter filling.

Filling:

1/2 cup (115g) salted butter, browned*

1/2 cup (100g) light brown sugar

1 ½ Tablespoons ground cinnamon

1/4 teaspoon vanilla extract

2-3 apples, peeled and finely diced (you’ll mix these in in two phases)

You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort. See comments for how to!

步骤

Mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside.

When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil. Transfer the dough to the tray (9x13 inch) and gently stretch the dough to edges. Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough and fold up as seen in this video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours.

Preheat oven to 215C/420F, place rack in lowest position.

You’ll need to warm up the cinnamon sugar butter to make it drizzling consistency again (it hardens as it cools). Mix with the remaining 2/3 diced apples, spread over the top of dough evenly and dimple in.

Bake for 23-25 minutes.

While it bakes, whisk up the glaze:

125g (1 cup) powdered sugar

2-3 Tbsp milk

Dash vanilla extract

Sprinkle of cinnamon

Drizzle over the focaccia once it’s out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that’s been brushed with the glaze).

Transfer to cooling rack for glaze to harden (about 15 mins!).