Ingredients
Scale
- 500 g freshly milled hard white wheat flour milled as finely as possible
- 310 g milk at cool room temperature, plus 5-20 g more if needed
- 100 g active sourdough starter 100% hydration
- 60 g granulated sugar
- 50 g unsalted butter softened
- 1 large egg
- 7 g fine sea salt
- 600 g apples peeled and diced into ½-inch (1.3 cm) cubes
- 60 g light brown sugar
- 30 g unsalted butter
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 15 g fresh lemon juice
- pinch of fine sea salt
- 8 g cornstarch
- 100 g granulated sugar
- 2 teaspoons ground cinnamon
- 100 g freshly milled soft white wheat flour milled as finely as possible
- 70 g light brown sugar
- 1 teaspoon ground cinnamon
- pinch of fine sea salt
- 60 g cold unsalted butter cubed
- 65 g unsalted butter melted
- 60 g unsalted butter
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- 20–30 g milk
- pinch of fine sea salt
Instructions
- In a large bowl, combine freshly milled flour, milk, sourdough starter, egg, sugar, and salt. Mix until hydrated and cover, letting it rest for 20-30 minutes. If dough feels firm, add more milk.
- With a mixer on low speed, add softened butter one tablespoon at a time until fully incorporated. Mix for an additional 2-3 minutes until smooth, then cover and let rest for 30 minutes.
- Perform 2-3 sets of stretch and folds every 30 minutes. After the last set, cover and let ferment until volume increases by 30-50%, about 5-7 hours at 72°F (22°C).
- While the dough ferments, melt butter in a saucepan, add diced apples, brown sugar, cinnamon, nutmeg, vanilla, lemon juice, and salt. Cook for 6-8 minutes until apples soften but retain shape.
- Stir in cornstarch and cook for another minute until juices thicken. Transfer to a bowl to cool completely before assembling.
- In a medium bowl, combine freshly milled flour, brown sugar, cinnamon, and salt. Rub in cold butter until crumbly. Refrigerate until use.
- Mix granulated sugar and cinnamon in a shallow bowl; have melted butter in another bowl.
- Line a 9×13-inch baking pan with parchment paper. Tear dough into 3-4 tablespoon pieces. Dip each piece in melted butter, then coat in cinnamon sugar. Save leftover butter if desired.
- Arrange coated dough in the pan, cover and let proof until puffy, about 2-3 hours.
- Preheat oven to 400°F (200°C). Spoon cooled apple filling over the dough. Drizzle with melted butter and sprinkle with remaining cinnamon sugar, pressing dimples into each piece. Scatter crumble mixture on top.
- Bake for 22-28 minutes, rotating halfway, until golden brown. Cover with foil if browning too fast. Cool completely before glazing.
- To make the glaze, melt butter in a small saucepan until golden with a nutty aroma, about 4-6 minutes. Let cool for 5 minutes.
- Whisk together browned butter, powdered sugar, vanilla, salt, and 20 g milk, adding more milk until the glaze is thick but pourable.
- Drizzle glaze over cooled focaccia and let set for 20 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure apples are diced evenly for even cooking.
Use parchment paper to prevent sticking during baking.
Let the focaccia cool completely before glazing for best results.
- Prep Time: 45 minutes
- Cook Time: 673 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 365
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg