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This apple fritter focaccia brings together the best of both worlds – the chewy texture of Italian bread with the sweet-spiced flavor of apple fritters. It's a unique creation that satisfies both bread lovers and those with a sweet tooth.
I first made this recipe during apple picking season last fall, and it quickly became a weekend tradition in our home. The aroma of cinnamon apples baking into pillowy focaccia dough transforms the entire house into a cozy bakery.
Ingredients
- Bread flour: Provides the perfect chewy texture and structure for authentic focaccia
- Instant yeast: Ensures reliable rising without the need for proofing
- Neutral vegetable oil: Maintains the delicate flavor balance of the bread
- Honey: Adds subtle sweetness and helps feed the yeast for better rising
- Tart apples like Granny Smith: Maintain their shape and provide balanced flavor
- Ground cinnamon: Creates that classic apple fritter warmth
- Icing sugar glaze: Recreates the signature fritter finish with perfect sweetness
Step-by-Step Instructions
- Mix the base:
- Combine lukewarm water, instant yeast, vegetable oil, honey and salt in a large bowl or stand mixer. Add the flour and stir until well combined. This initial mixing hydrates the flour and begins gluten development for that perfect chewy texture.
- First rest:
- Cover the bowl with a tea towel and let rest for 15 minutes. This short autolyse period allows the flour to fully absorb the liquid and begins developing gluten without kneading.
- Stretch and fold:
- Perform a series of stretches and folds by pulling the dough up and folding it over itself. This technique develops strength in the dough without overworking it. The dough will become noticeably smoother with each fold.
- Second rest and rise:
- Cover again and rest 15 minutes, then perform another round of stretches and folds. Cover and let rise for one hour. During this time, fermentation creates those lovely air pockets that give focaccia its characteristic texture.
- Pan preparation:
- Add oil to the bottom of a 9×13 metal baking pan and brush evenly. This generous oil creates the signature crispy bottom of authentic focaccia.
- Shape and second rise:
- Pour the dough into the greased pan and shape into a rough rectangle without stretching to fill the pan. Cover and let rise for 90 minutes. This patient second rise is crucial for developing flavor and achieving that airy interior.
- Apple preparation:
- Cook diced apples with sugar and lemon juice until softened and liquid has evaporated. Mix with cinnamon and flour to create the perfect sweet filling that will maintain its flavor and texture during baking.
- Dimpling and topping:
- Scatter the cinnamon apples over the risen dough. Using oiled fingertips, create dimples throughout the dough, pushing apples into the bread. These signature dimples give focaccia its rustic appearance and trap pockets of flavor.
- Baking:
- Bake at 425°F for 19-23 minutes until deeply golden. The high temperature creates steam that helps the bread rise and develops that perfect crust.
- Glazing:
- Pour the prepared fritter glaze over the warm focaccia and spread to cover completely. Allowing the glaze to set before cutting ensures clean slices and the perfect sweet finish.
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My favorite part of this recipe is watching friends try to categorize it when they first taste it. Is it bread? Is it dessert? The confusion quickly gives way to appreciation as they reach for a second piece. My daughter now requests this instead of birthday cake each year.
Mastering the Stretch and Fold
The stretch and fold technique used in this recipe creates gluten development without the aggressive kneading that can make bread tough. Think of it as gently coaxing the dough rather than forcing it. Pull a section of dough up from the edge until you feel resistance, then fold it over the center. Rotate the bowl and repeat until you've worked around the entire dough. With each session, you'll notice the dough becoming smoother and more elastic.
Apple Selection Matters
While the recipe calls for tart apples, you can customize based on preference. Granny Smith apples maintain their shape and provide contrast to the sweet glaze. Honeycrisp offers a balance of sweet and tart with excellent texture. Avoid Red Delicious as they break down too much during cooking. For the best flavor complexity, consider using a mix of apple varieties. Ensure your apple pieces are uniform in size for even cooking.
Make-Ahead Options
This focaccia can be partially prepared in advance. Make the dough through the first rise, then refrigerate overnight. The slow, cold fermentation actually improves flavor development. Remove from the refrigerator 2-3 hours before baking to allow it to come to room temperature and complete the second rise. The apple mixture can also be prepared a day ahead and refrigerated in an airtight container.
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This apple fritter focaccia is the perfect way to combine comfort and creativity into one irresistible treat for any occasion.
Frequently Asked Questions
- → What type of apples work best for this focaccia?
Tart apples like Granny Smith, Honeycrisp, or Pink Lady work best as they provide a nice contrast to the sweet glaze and maintain their shape during baking. The recipe specifically calls for tart apples, which help balance the overall sweetness of the dish.
- → Can I prepare the dough ahead of time?
Yes, you can prepare the focaccia dough up to 24 hours in advance and let it slow-rise in the refrigerator. This actually enhances the flavor development. Just bring it to room temperature for 30-60 minutes before proceeding with shaping and adding the apple topping.
- → Is there a substitute for corn syrup in the glaze?
Yes, as noted in the recipe, you can substitute the corn syrup with honey or golden syrup in equal amounts. These alternatives will provide the same glossy finish and help prevent crystallization in the glaze.
- → How should I store leftover apple fritter focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can refresh slices by warming them briefly in a toaster oven or microwave before serving.
- → What's the purpose of the stretch and fold technique?
The stretch and fold technique develops gluten in the dough without aggressive kneading, resulting in a light, airy texture with characteristic large air pockets. This method helps create the signature open crumb structure that makes focaccia distinctive while keeping the process relatively hands-off.
- → Can I add other toppings besides apples?
Yes, you can customize this focaccia with additional toppings like chopped nuts (walnuts or pecans work well), dried cranberries, or a sprinkle of coarse sugar before baking. You could also add a light dusting of cinnamon or cardamom to the dough for extra flavor.