Brown Butter Apple Fritter Focaccia
Serves 1
Directions
- 1Mix the browned butter with the brown sugar, cinnamon and vanilla to create the filling and set aside.
- 2Line the parchment on the tray with melted salted butter.
- 3Transfer the proofed focaccia dough to a 9x13 inch tray and gently stretch to the edges.
- 4Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough, and fold the dough up.
- 5Flip the dough over, cover, and let finish proofing at room temperature for 1-1.5 hours.
- 6Preheat oven to 215C/420F with the rack in the lowest position.
- 7Warm the remaining cinnamon sugar butter until drizzle consistency, mix with the remaining 2/3 diced apples, spread evenly over the top of the dough, and dimple in.
- 8Bake for 23-25 minutes.
- 9Whisk together powdered sugar, milk, vanilla extract, and cinnamon to make the glaze.
- 10Drizzle the glaze over the finished focaccia, ensuring the top, sides, and bottom are coated, then transfer to a cooling rack for 15 minutes to harden.
Ingredients
- 1 batch focaccia dough, prepared
- 0.5 cup salted butter, browned
- 0.5 cup light brown sugar
- 1.5 tbsp ground cinnamon
- 0.25 tsp vanilla extract
- 2-3 whole apple, peeled and finely diced
- 2 tbsp salted butter, melted
- 125 g powdered sugar
- 2-3 tbsp milk
- 1 dash vanilla extract
- 1 sprinkle ground cinnamon (optional)
Equipment
9x13 inch trayparchment paperovenwhiskcooling rack
Tips
- You can use regular butter without browning it, but browning provides more complex caramel notes.
- The cinnamon sugar butter filling hardens as it cools, so warm it up to return it to a drizzling consistency before adding it to the top of the dough.
- The creator brushes the bottom of the focaccia with glaze by rubbing it in the tray.
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