Sourdough Apple Fritter Focaccia
A delightful fusion of soft focaccia bread infused with caramelized apples and warm spices, perfect for any occasion.
Ingredients
For the Dough
- 200 g active sourdough starter Make sure it's bubbly and active
- 400 g warm water About 100°F (37°C)
- 10 g salt Sea salt recommended
- 510 g unbleached flour All-purpose flour works well
- 1 aerosol Avocado cooking spray For greasing the baking dish
- 30 g salted butter, melted Reserved for the baking dish
For the Apple Fritter Topping
- 115 g salted butter Melted
- 100 g brown sugar Light or dark brown sugar both work
- 2 g vanilla extract Pure vanilla extract recommended
- 12 g ground cinnamon Adjust to taste
- 3 medium apples, peeled, cored, and finely diced Any type of medium apple will work
For the Vanilla Glaze Icing
- 120 g powdered sugar Sifted
- 30 g milk Dairy or plant-based
- 2 g vanilla extract Optional
Instructions
Preparation
- Prep your workspace and gather all ingredients and equipment.
- In a mixing bowl, combine the active sourdough starter and warm water. Dissolve well.
- Add the salt and flour, stirring until a loose, wet dough forms.
- Cover the bowl and let the dough rest for 30 minutes.
- Perform stretch and fold technique with oiled hands for about 4-5 folds.
- Grease a second bowl with avocado spray, place dough inside, cover, and let rise for 4 hours.
Topping and Baking
- In a saucepan, melt 115 g of salted butter and stir in brown sugar, vanilla extract, and cinnamon.
- Fold in the diced apples until fully coated.
- Preheat the oven to 425°F (220°C). Line your baking dish with parchment and brush with melted butter.
- Transfer fermented dough to the dish, stretch to edges, and rest while preparing the apple topping.
- Scoop a third of the apple topping onto the dough and gently fold in.
- Cover and let rise for 1 hour.
- Poke dimples into the dough and pour over the remaining apple topping.
- Bake for 25-30 minutes until bubbly and golden brown.
- Whisk together glaze ingredients and brush over slightly cooled focaccia.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat slices in the oven for best results.