Brown Butter Apple Fritter Focaccia
Serves 1
Directions
- 1Prepare a batch of same-day focaccia dough up until it is time to tip the dough into the tray.
- 2Brown the butter. In a bowl, mix the browned butter with the light brown sugar, cinnamon, and vanilla extract. Set aside.
- 3Line the 9x13 inch parchment-lined tray with 2 tbsp melted salted butter.
- 4Transfer the proofed dough to the tray and gently stretch it to the edges.
- 5Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough, and fold the dough.
- 6Flip the dough over and cover to finish proofing at room temperature for 1 to 1.5 hours.
- 7Preheat oven to 215C/420F, with the rack in the lowest position.
- 8Warm up the remaining cinnamon sugar butter filling and mix with the remaining 2/3 of diced apples.
- 9Spread the apple mixture evenly over the top of the dough and dimple in.
- 10Bake for 23-25 minutes.
- 11Whisk together powdered sugar, milk, vanilla extract, and a sprinkle of cinnamon to make a glaze.
- 12Once out of the oven, drizzle the glaze over the focaccia and brush it on the top, sides, and bottom.
- 13Transfer to a cooling rack for the glaze to harden.
Ingredients
- 1 batch same-day focaccia dough
- 1/2 cup salted butter
- 1/2 cup light brown sugar
- 1.5 tbsp ground cinnamon
- 1/4 tsp vanilla extract
- 2-3 whole apple, peeled and finely diced
- 2 tbsp melted salted butter
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1 dash vanilla extract
- 1 sprinkle cinnamon (optional)
Equipment
9x13 inch traycooling rackwhisk
Tips
- You can use regular butter without browning it, but browning it provides more complex caramel notes.
- The cinnamon sugar butter filling will harden as it cools, so you will need to warm it up to a drizzling consistency before applying it to the top of the dough.
- Brush the bottom of the focaccia with the glaze by rubbing it in the tray.
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