Serves 1
Directions
- 1Brown the salted butter in a pan until it turns golden brown.
- 2Pour the browned butter into a bowl.
- 3Add light brown sugar and ground cinnamon to the browned butter.
- 4Add vanilla extract to the mixture.
- 5Mix the ingredients together to create the cinnamon sugar butter filling.
- 6Peel the apples.
- 7Core the peeled apples.
- 8Finely dice the cored apples.
- 9Line a baking sheet with parchment paper and brush with melted salted butter.
- 10Transfer the focaccia dough to the prepared baking sheet.
- 11Gently stretch the dough to the edges of the tray.
- 12Mix 1/3 of the diced apples with half of the cinnamon filling.
- 13Spread the apple and cinnamon filling mixture over the dough.
- 14Fold the dough over the filling.
- 15Flip the dough over.
- 16Cover the dough and let it proof at room temperature for 1-1.5 hours.
- 17Warm up the remaining cinnamon sugar butter until it's a drizzling consistency.
- 18Mix the remaining 2/3 of the diced apples with the warmed cinnamon sugar butter.
- 19Spread the apple and cinnamon mixture evenly over the proofed dough.
- 20Dimple the mixture into the dough.
- 21Bake the focaccia in a preheated oven at 215C/420F for 23-25 minutes.
- 22Whisk powdered sugar, milk, and a dash of vanilla extract and a sprinkle of cinnamon to create the glaze.
- 23Drizzle the glaze over the baked focaccia.
- 24Brush the glaze over the top, sides, and bottom of the focaccia.
- 25Transfer the focaccia to a cooling rack to allow the glaze to harden.
- 26Serve and enjoy.
Ingredients
- 0.5 cup salted butter
- 0.5 cup light brown sugar
- 1.5 Tablespoons ground cinnamon
- 0.25 teaspoon vanilla extract
- 2 count apples
- 2 tablespoons melted salted butter
- 125 g powdered sugar
- 2 Tbsp milk
- Sprinkle cinnamon
Equipment
panspatulabowlcutting boardapple peelerapple corerknifebaking sheetparchment papercontainer with lidwire cooling rackpastry brush
Tips
- Browning the butter first will give more complex caramel notes to the filling.
- Warm up the cinnamon sugar butter to make it a drizzling consistency again before mixing with the remaining apples and spreading over the dough.
- Rub the bottom of the focaccia in the tray brushed with glaze to coat the bottom.
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