Apple Fritter Focaccia
Apple Fritter Focaccia blends sweet apples and cinnamon with soft, golden focaccia bread, topped with a rich glaze for a perfect vegetarian treat.
Equipment
- 1 large bowl
- 1 baking pan 9x11-inch
- 1 pastry brush
- 1 medium bowl
Ingredients
- 1 cup warm water 105°-110°F
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- ⅓ cup vegetable oil divided
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup unsalted butter melted
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon vanilla extract
- 3 medium Granny Smith apples peeled, cored, finely diced
- 1 cup confectioners’ sugar
- 2 –3 tablespoons whole milk
Instructions
- Combine warm water, granulated sugar, and yeast in a large bowl; let rest 5 minutes until yeast blooms.
- Add half of the oil to the yeast mixture and set remaining oil aside.
- Stir in flour and kosher salt until combined.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 450°F.
- Pour remaining oil into a 9x11-inch baking pan and brush to coat bottom.
- Transfer dough to the pan, spreading to edges.
- Mix melted butter, brown sugar, cinnamon, and vanilla in a medium bowl until combined.
- Fold diced apples into the butter mixture.
- Spread one-third of the apple mixture over dough, then fold dough edges toward center over filling.
- Flip dough seam side down and gently stretch back to edges.
- Dimple dough surface with fingertips.
- Spread remaining apple mixture evenly on top.
- Bake 28-30 minutes until golden brown and apples are caramelized.
- Whisk confectioners’ sugar with milk, adding milk 1 tablespoon at a time until glaze reaches desired consistency.
- Drizzle glaze over warm focaccia before serving.
Notes
- Use different apple varieties for unique flavors.
- Ensure water temperature is warm, not hot, to activate yeast.
- Store leftovers in airtight container at room temperature.