Sourdough Apple Fritter Focaccia Recipe

Ingredients

• 200 g active sourdough starter (about 1 cup)
• 400 g warm water (about 1 2/3 cups; 110℉)
• 10 g salt (1 1/2 teaspoons)
• 510 g unbleached flour (about 3 1/2 cups)
• Avocado cooking spray or cooking spray of choice (for spraying 2nd mixing bowl)
• 30 g salted butter, melted (reserved for baking dish; about 2 Tablespoons)
• 115 g salted butter (1/2 cup or 1 stick)
• 100 g brown sugar (1/2 cup)
• 2 g vanilla extract (1/2 teaspoon)
• 12 g ground cinnamon (2 Tablespoons)
• 3 medium apples, cored, peeled, and finely diced
• 120 g powdered sugar (about 1 cup)
• 30 g milk (about 2 Tablespoons)
• 2 g vanilla extract (1/2 teaspoon)

Instructions

1. 1

   Prepare the Dough: In a large mixing bowl, combine 200 g active sourdough starter with 400 g warm water. Add 10 g salt and 510 g unbleached flour. Mix thoroughly until ingredients are combined into a sticky dough. Cover with a damp towel and allow it to ferment until doubled in size, which may take 4 to 6 hours depending on room temperature.

2. 2

   Second Rise and Shaping: Once the dough has risen, spray a second mixing bowl with avocado cooking spray. Transfer the dough to the sprayed bowl and cover it again, allowing a second rise for another 1 to 2 hours until puffed up.

3. 3

   Prepare Baking Dish: Preheat your oven to 375°F (190°C). Generously brush or melt 30 g salted butter in a baking dish to coat the bottom and sides, preventing sticking and adding flavor to the crust.

4. 4

   Prepare Apple Fritter Topping: In a saucepan, melt 115 g salted butter over low heat. Stir in 100 g brown sugar, 2 g vanilla extract, and 12 g ground cinnamon. Once combined, add the finely diced apples and cook until the mixture thickens slightly and the apples soften but hold their shape, about 5 to 7 minutes. Remove from heat.

5. 5

   Assemble the Focaccia: Transfer the risen dough into the buttered baking dish, gently dabbing it with fingers to stretch and fit it evenly without deflating too much. Evenly spread the prepared apple fritter topping over the dough surface.

6. 6

   Bake: Place the focaccia in the preheated oven and bake for 30 to 40 minutes, or until the focaccia is golden brown and cooked through. The edges should be crisp and the topping bubbly.

7. 7

   Prepare Vanilla Glaze: Combine 120 g powdered sugar with 30 g milk and 2 g vanilla extract in a small bowl. Whisk until smooth and pourable.

8. 8

   Glaze the Focaccia: Remove the focaccia from the oven and let it cool slightly for 5 to 10 minutes. Drizzle the vanilla glaze evenly over the warm focaccia. Allow to cool further before slicing and serving.