Directions
- 1Brown 1/2 cup (115g) salted butter in a pan over medium-high heat, stirring every 30 seconds until it goes quiet, foams up, and has lightly browned specks.
- 2Pour the browned butter into a plate or bowl.
- 3Add 1/2 cup (100g) light brown sugar, 1.5 tablespoons ground cinnamon, and 1/4 teaspoon vanilla extract to the browned butter and mix well to combine, then set aside.
- 4Peel 2-3 apples.
- 5Core the peeled apples.
- 6Dice the cored apples finely.
- 7Mix 1/3 of the diced apples with half of the cinnamon butter filling.
- 8Line a 9x13 inch baking tray with parchment paper and brush 2 tablespoons of melted salted butter over the parchment.
- 9Transfer the focaccia dough to the prepared tray and gently stretch it to the edges.
- 10Spread the apple and cinnamon filling mixture over the dough.
- 11Fold the dough over the filling as shown in the video.
- 12Flip the dough over.
- 13Cover the dough and let it finish proofing at room temperature for 1-1.5 hours.
- 14Preheat the oven to 215C/420F, placing the rack in the lowest position.
- 15Warm up the remaining cinnamon sugar butter filling to a drizzling consistency and mix it with the remaining 2/3 diced apples.
- 16Spread the apple and cinnamon mixture evenly over the top of the proofed dough and dimple it in.
- 17Bake for 23-25 minutes.
- 18While the focaccia bakes, whisk together 125g (1 cup) powdered sugar, 2-3 tablespoons milk, a dash of vanilla extract, and a sprinkle of cinnamon to make the glaze.
- 19Once the focaccia is out of the oven, drizzle the glaze over it.
- 20Brush the glaze over the top, sides, and bottom of the focaccia.
- 21Transfer the focaccia to a cooling rack and let the glaze harden for about 15 minutes.
Ingredients
- 0.5 cup salted butter, browned
- 0.5 cup light brown sugar
- 1.5 tablespoons ground cinnamon
- 0.25 teaspoon vanilla extract
- 2 -3 apples, peeled and finely diced
- 2 tablespoons melted salted butter
- 125 g powdered sugar
- 2 -3 Tbsp milk
- 1 dash vanilla extract
- 1 sprinkle cinnamon
Equipment
panplatespatulapeelerapple corerknifecutting boardbaking trayparchment paperstorage containerwhiskcooling rack
Tips
- Browning the butter first will give more complex caramel notes to the filling.
- When browning butter, stir every 30 seconds to prevent sticking or burning.
- The butter is browned when it goes quiet, starts foaming up, and you see lightly browned specks.
- Warm up the cinnamon sugar butter to a drizzling consistency before adding to the dough.
- Drizzle glaze over the focaccia once it's out of the oven, brushing on top, sides, and bottom.
- Transfer to a cooling rack for the glaze to harden for about 15 minutes.
- The dough should be covered to finish proofing at room temp for 1-1.5 hours before baking.
- Line the parchment on the tray with melted salted butter instead of olive oil.
- Add diced apples to the sugar mixture in two phases to prevent it from becoming too liquidy.
- The oven should be preheated to 215C/420F, with the rack in the lowest position, before baking for 23-25 minutes.
- Use a 9x13 inch tray for transferring the dough and stretching it to the edges.
- You can use regular butter if you don't want to brown it first, but browning it is worth the extra effort for flavor.
- The butter should be a lovely golden brown, not dark brown, when browned.
- Mix 1/3 of the diced apples with half of the cinnamon filling and spread over the dough before folding.
- Mix the remaining 2/3 diced apples with the warmed cinnamon sugar butter and spread over the top of the dough, dimpling it in before baking.
- Brush the bottom of the focaccia with glaze by rubbing it in the tray that has been brushed with glaze to ensure even coating and flavor throughout.
- For making the dough, refer to the recipe/tutorial which is the first post on the creator's grid, pinned to the top left corner.
- The recipe for the dough is a 'same-day focaccia dough'.
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