Apple Fritter Focaccia (Print Version)
# Ingredients:
→ Focaccia Dough
01 -
500 g bread flour
02 -
420 ml lukewarm water (105°F)
03 -
6 g instant yeast
04 -
15 ml vegetable oil
05 -
5 g honey or white sugar
06 -
8 g fine table salt
→ For the Pan
07 -
2 tablespoons vegetable oil
→ Cinnamon Apples
08 -
2 medium tart apples, peeled, cored and diced into 1/2-inch pieces
09 -
1/4 cup white granulated sugar
10 -
2 teaspoons lemon juice
11 -
4 teaspoons ground cinnamon
12 -
1 tablespoon all-purpose flour
→ Fritter Glaze
13 -
2 cups confectioners' sugar
14 -
1/2 teaspoon light corn syrup (or honey or golden syrup)
15 -
1/4 teaspoon fine table salt
16 -
1/4 teaspoon vanilla extract
17 -
1 tablespoon white granulated sugar
18 -
80 ml water
# Instructions:
01 -
In a large bowl or stand mixer fitted with the kneading hook, combine lukewarm water, instant yeast, vegetable oil, honey and salt. Add flour and mix until well combined. Cover with a tea towel and rest for 15 minutes.
02 -
Perform a series of stretch and folds on the dough. Cover again and rest for another 15 minutes. Repeat the stretch and fold process, then cover and allow to rise for one hour.
03 -
Coat the bottom of a 9×13-inch metal baking pan with oil, spreading evenly with a brush. Transfer dough to the pan, then perform another stretch and fold sequence. Flip the dough so the smooth side faces up and roughly shape into a rectangle without stretching to fill the pan.
04 -
Cover the pan with a large baking sheet or plastic wrap and allow the dough to rise for 90 minutes.
05 -
While dough rises, combine diced apples, sugar and lemon juice in a skillet over medium heat. Cook until liquid evaporates and apples soften, about 5 minutes. Transfer to a bowl. Mix cinnamon and flour separately, then stir into the apples until well coated. Set aside.
06 -
Preheat oven to 425°F (conventional). After the second rise, scatter cinnamon apples over the dough. Using oiled fingertips, create numerous dimples in the dough surface, pressing apples into the dough. Drizzle additional oil over the top.
07 -
Bake in preheated oven for 19-23 minutes until deep golden brown.
08 -
While focaccia bakes, combine confectioners' sugar, corn syrup, salt, and vanilla in a medium bowl. In a small saucepan, bring water and granulated sugar to a boil, reduce to medium heat, and simmer for 1 minute. Add hot syrup to the sugar mixture and whisk until completely smooth with no lumps. Cover with plastic wrap until needed.
09 -
Allow baked focaccia to rest for 5 minutes, then pour glaze over the top. Use the back of a spoon to distribute glaze evenly across the entire surface. Let cool until glaze sets before cutting into squares to serve.
# Notes:
01 -
For best results, use a kitchen scale to weigh ingredients and metric measuring cups for liquids.
02 -
When using active dry yeast instead of instant, dissolve it in the lukewarm water first and let stand for 5 minutes before proceeding.
03 -
Tart apple varieties like Granny Smith, Honeycrisp, or Pink Lady work best for this recipe.