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Apple Fritter Focaccia

an Apple Fritter Focaccia with cinnamon apples on top sitting on a wooden board with cut apples around it
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Categories: vegan, soy free, nut free, breakfast, snack, dessert, bread

Makes: about 12 servings

Prep Time: 30 minutes

Rest Time: 2 hours

Bake Time: 20 minutes

Total Time: 2 hours 50 minutes

Ingredients

Scale
  • 3 ¾ cups/450g all-purpose flour
  • 1 1/3 cup/314ml warm water*
  • 2 ¼ tsp/7g instant yeast
  • 4 tbsp/60ml olive oil (divided)
  • 1 tsp/6g coarse salt
  • 2 tsp/4g ground cinnamon
  • 4-5 medium/1lb/450g apple (peeled and diced)
  • ½ cup/100g light brown sugar
  • 1 tbsp/15ml lemon juice
  • 1 cup/120g powdered sugar
  • 1 ½ -2 tbsp/22-30ml oat milk
  • ½ tsp/3ml vanilla extract

Instructions

  1. Place the flour in a large bowl. Make a well in the center and add warm water. Sprinkle the yeast over the water. Stir, slowly incorporating the flour into the water until a shaggy mass forms.
  2. Stir in 2 tbsp/30ml olive oil and salt. Mix in until a sticky dough forms.
  3. Turn out on a very lightly floured surface. The dough is very sticky: use a pull and fold method until it is mostly sticking to itself instead of your hands, 5-7 minutes.
  4. Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).
  5. While the dough is rising, prep the apples.
  6. Peel and chop apples into 1/2”/1cm pieces.
  7. In a saucepan over medium heat, combine apples with brown sugar, cinnamon, and lemon juice.
  8. Cook for 5-7 minutes, stirring frequently until the apples are just softened
  9. Set aside to cool slightly.
  10. Once the dough has doubled in size.
  11. Add 2 tbsp/30ml olive oil to a 9”x13”/22.5cm x 32.5cm pan (optional for easy clean up: line with parchment, edges will be slightly softer). Spread out evenly and place the dough in. Stretch out with your fingers to the corners.
  12. Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven to 425°F/215 C.
  13. Using oiled fingers, push dimples into the dough. Spread the apple mixture on the dough, encouraging it into the divots with your fingers.
  14. Bake for 20-22 minutes until golden brown and very firm. Allow to cool in the pan for 10 minutes.
  15. Combine the powdered sugar, vanilla, and oat milk until a smooth pourable icing forms.
  16. Pour icing over focaccia and allow to cool for at least another 15 minutes before cutting and serving. Cooling before serving will keep the interior of the focaccia moist. Cutting while hot allows the steam and moisture to escape.
  17. Best the same day but can be stored in an airtight container in the fridge for up to 3 days. Best served slightly warm.

Notes

*Water should be lukewarm – under 115°F/46 C. Warmer water will kill off the yeast.

Rising time will vary depending on ambient temperature and humidity. High temperatures lead to faster rising, but can also result in over-proofing (too much air which will result in less spring in the oven). Low temperatures are good for slow rises but can take up to 4 or more hours (or overnight in the fridge, bring to room temperature before moving on to next steps). However, slow rising creates more flavor in the dough.

Olive oil gives a particular flavor to focaccia. For a sweeter, more dessert-like dough, replace the olive oil with any neutral oil like canola or vegetable and add 2 tbsp/25g brown sugar to the dough

Find it online: https://thevgftable.com/apple-fritter-focaccia/