Brown Butter Apple Fritter Focaccia

Serves 1
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Directions

  1. 1Brown the salted butter in a pan until it turns golden brown.
  2. 2Brown the salted butter in a pan until it turns golden brown.
  3. 3Brown the salted butter in a pan until it turns golden brown.
  4. 4Pour the browned butter into a bowl.
  5. 5Pour the browned butter into a bowl.
  6. 6Pour the browned butter into a bowl.
  7. 7Add light brown sugar and ground cinnamon to the browned butter.
  8. 8Add light brown sugar and ground cinnamon to the browned butter.
  9. 9Add light brown sugar and ground cinnamon to the browned butter.
  10. 10Add vanilla extract to the mixture.
  11. 11Add vanilla extract to the mixture.
  12. 12Add vanilla extract to the mixture.
  13. 13Mix the ingredients together to create the cinnamon sugar butter filling.
  14. 14Mix the ingredients together to create the cinnamon sugar butter filling.
  15. 15Mix the ingredients together to create the cinnamon sugar butter filling.
  16. 16Peel the apples.
  17. 17Peel the apples.
  18. 18Peel the apples.
  19. 19Core the peeled apples.
  20. 20Core the peeled apples.
  21. 21Core the peeled apples.
  22. 22Finely dice the cored apples.
  23. 23Finely dice the cored apples.
  24. 24Finely dice the cored apples.
  25. 25Line a baking sheet with parchment paper and brush with melted salted butter.
  26. 26Line a baking sheet with parchment paper and brush with melted salted butter.
  27. 27Line a baking sheet with parchment paper and brush with melted salted butter.
  28. 28Transfer the focaccia dough to the prepared baking sheet.
  29. 29Transfer the focaccia dough to the prepared baking sheet.
  30. 30Transfer the focaccia dough to the prepared baking sheet.
  31. 31Gently stretch the dough to the edges of the tray.
  32. 32Gently stretch the dough to the edges of the tray.
  33. 33Gently stretch the dough to the edges of the tray.
  34. 34Mix 1/3 of the diced apples with half of the cinnamon filling.
  35. 35Mix 1/3 of the diced apples with half of the cinnamon filling.
  36. 36Mix 1/3 of the diced apples with half of the cinnamon filling.
  37. 37Spread the apple and cinnamon filling mixture over the dough.
  38. 38Spread the apple and cinnamon filling mixture over the dough.
  39. 39Spread the apple and cinnamon filling mixture over the dough.
  40. 40Fold the dough over the filling.
  41. 41Fold the dough over the filling.
  42. 42Fold the dough over the filling.
  43. 43Flip the dough over.
  44. 44Flip the dough over.
  45. 45Flip the dough over.
  46. 46Cover the dough and let it proof at room temperature for 1-1.5 hours.
  47. 47Cover the dough and let it proof at room temperature for 1-1.5 hours.
  48. 48Cover the dough and let it proof at room temperature for 1-1.5 hours.
  49. 49Warm up the remaining cinnamon sugar butter until it's a drizzling consistency.
  50. 50Warm up the remaining cinnamon sugar butter until it's a drizzling consistency.
  51. 51Warm up the remaining cinnamon sugar butter until it's a drizzling consistency.
  52. 52Mix the remaining 2/3 of the diced apples with the warmed cinnamon sugar butter.
  53. 53Mix the remaining 2/3 of the diced apples with the warmed cinnamon sugar butter.
  54. 54Mix the remaining 2/3 of the diced apples with the warmed cinnamon sugar butter.
  55. 55Spread the apple and cinnamon mixture evenly over the proofed dough.
  56. 56Spread the apple and cinnamon mixture evenly over the proofed dough.
  57. 57Spread the apple and cinnamon mixture evenly over the proofed dough.
  58. 58Dimple the mixture into the dough.
  59. 59Dimple the mixture into the dough.
  60. 60Dimple the mixture into the dough.
  61. 61Bake the focaccia in a preheated oven at 215C/420F for 23-25 minutes.
  62. 62Bake the focaccia in a preheated oven at 215C/420F for 23-25 minutes.
  63. 63Bake the focaccia in a preheated oven at 215C/420F for 23-25 minutes.
  64. 64Whisk powdered sugar, milk, and a dash of vanilla extract and a sprinkle of cinnamon to create the glaze.
  65. 65Whisk powdered sugar, milk, and a dash of vanilla extract and a sprinkle of cinnamon to create the glaze.
  66. 66Whisk powdered sugar, milk, and a dash of vanilla extract and a sprinkle of cinnamon to create the glaze.
  67. 67Drizzle the glaze over the baked focaccia.
  68. 68Drizzle the glaze over the baked focaccia.
  69. 69Drizzle the glaze over the baked focaccia.
  70. 70Brush the glaze over the top, sides, and bottom of the focaccia.
  71. 71Brush the glaze over the top, sides, and bottom of the focaccia.
  72. 72Brush the glaze over the top, sides, and bottom of the focaccia.
  73. 73Transfer the focaccia to a cooling rack to allow the glaze to harden.
  74. 74Transfer the focaccia to a cooling rack to allow the glaze to harden.
  75. 75Transfer the focaccia to a cooling rack to allow the glaze to harden.
  76. 76Serve and enjoy.
  77. 77Serve and enjoy.
  78. 78Serve and enjoy.

Ingredients

  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 1.5 Tablespoons ground cinnamon
  • 1.5 Tablespoons ground cinnamon
  • 1.5 Tablespoons ground cinnamon
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon vanilla extract
  • 2 count apples
  • 2 count apples
  • 2 count apples
  • 2 tablespoons melted salted butter
  • 2 tablespoons melted salted butter
  • 2 tablespoons melted salted butter
  • 125 g powdered sugar
  • 125 g powdered sugar
  • 125 g powdered sugar
  • 2 Tbsp milk
  • 2 Tbsp milk
  • 2 Tbsp milk
  • Sprinkle cinnamon
  • Sprinkle cinnamon
  • 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.