Brown Butter Apple Fritter Focaccia
Serves 1
Directions
- 1Prepare a batch of same-day focaccia dough following the recipe instructions until it's time to tip the dough into the tray.
- 2While the dough is proofing, make the cinnamon sugar butter filling by mixing the browned butter with brown sugar, cinnamon, and vanilla.
- 3Set the filling aside.
- 4When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil.
- 5Transfer the dough to the 9x13 inch tray and gently stretch it to the edges.
- 6Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough and fold up as shown in the video.
- 7Flip the dough over and cover to finish proofing at room temperature for 1 to 1.5 hours.
- 8Preheat the oven to 215C/420F, placing the rack in the lowest position.
- 9Warm up the cinnamon sugar butter to make it drizzling consistency again.
- 10Mix the warmed cinnamon sugar butter with the remaining 2/3 diced apples, spread evenly over the top of the dough, and dimple in.
- 11Bake for 23-25 minutes.
- 12While the focaccia bakes, whisk up the glaze using powdered sugar, milk, a dash of vanilla extract, and a sprinkle of cinnamon.
- 13Once the focaccia is out of the oven, drizzle the glaze over it, and brush on the top, sides, and bottom.
- 14Transfer the focaccia to a cooling rack for the glaze to harden, which takes about 15 minutes.
Ingredients
- 1 batch same-day focaccia dough
- 0.5 cup salted butter, browned
- 0.5 cup light brown sugar
- 1.5 Tablespoons ground cinnamon
- 0.25 teaspoon vanilla extract
- 2 apples apples, peeled and finely diced
- 2 tbsp melted salted butter
- 125 g powdered sugar
- 2 Tbsp milk
- 1 dash vanilla extract
- 1 sprinkle cinnamon
Equipment
oventrayparchment papercooling rack
Tips
- Browning the butter first will give more complex caramel notes in the filling.
- Warm up the cinnamon sugar butter to make it drizzling consistency again before mixing with apples and dimpling into the dough.
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