Here's my version of the apple fritter focaccia that has been making the rounds on social media lately. Try it. You won't be disappointed!
Cinnamon Apple Filling:
- 2 large Honey Crisp apples, cored and diced
- 1/3 cup brown sugar
- 2 Tablespoons butter
- 1 Tablespoon water
- 3 teaspoons cinnamon
- 1 Tablespoon flour
Combine diced apples, sugar and water in skillet and cook over medium heat for about 5 minutes, or until soft and liquid is gone. Remove from heat. Mix flour and cinnamon together and then add to apples. Stir to coat and set aside.
Focaccia:
- 1 cup warm water
- 2 Tablespoons olive oil
- 1 Tablespoons sugar
- 1 teaspoon salt
- 2 1/2 cups flour
- 1 Tablespoon instant yeast
Combine warm water, sugar, oil and salt in large mixing bowl; stir in half the flour and yeast and mix well. Add remaining flour. Cover and let rise until doubled in bulk in warm place.
Maple Glaze:
- 1 cup icing sugar
- 2 Tablespoons milk
- 1 Tablespoon melted butter
- 1/4 teaspoon maple extract
Whisk until smooth.
Method:
- Line a rimmed pan with parchment paper (I used 11 x 16). Coat with 2 tablespoons of extra-virgin olive oil.
- Gently stretch dough toward edge of pan to create a large rectangle.
- Evenly sprinkle with the apple mixture, reserving about 1/4 cup for later.
- Fold dough into thirds, like folding a letter. Seal edges. Carefully flip the entire dough so seam is to bottom.
- Using a bench scraper, score the dough all the way through diagonally using a bench scraper, creating a diamond pattern.
- Cover and proof for 45-60 minutes.
- Preheat oven to 400F, placing rack in the lowest position.
- Press reserved apples into the cracks of the focaccia. Then spread top with two tablespoons of melted butter. Bake for about 20 minutes or until golden brown.
- Remove from oven and carefully transfer focaccia onto wire rack, to prevent bottom from getting soggy.
- While still warm, top with maple glaze.
