Description
A delightful blend of sourdough and apples, topped with a sweet cinnamon glaze, creating a warm and inviting treat.
Ingredients
- 200 g active sourdough starter (about 1 cup)
- 400 g warm water (about 1 ⅔ cups)
- 10 g salt (1 ½ teaspoons)
- 510 g unbleached flour (about 3 ½ cups)
- 3 medium apples (cored, peeled, and finely diced)
- 115 g salted butter (1/2 cup or 1 stick)
- 100 g brown sugar (1/2 cup)
- 12 g ground cinnamon (2 Tablespoons)
- 30 g salted butter, melted (reserved for baking dish)
- 2 g vanilla extract (1/2 teaspoon)
- 120 g powdered sugar (about 1 cup)
- 30 g milk (about 2 Tablespoons)
- 2 g vanilla extract (1/2 teaspoon)
Instructions
- Combine the active sourdough starter and warm water in a large mixing bowl.
- In a separate bowl, whisk together salt and flour. Gradually add the dry mix to the wet ingredients.
- Knead the mixture until smooth and elastic, about 10 minutes.
- Transfer the dough to a greased bowl and cover with plastic or a towel, allowing it to rise overnight.
- The next day, prepare the apple topping by melting 115 g of salted butter in a skillet, then adding diced apples, brown sugar, and ground cinnamon, cooking until the apples soften.
- Preheat your oven to 375°F (190°C) and grease a baking dish with the melted butter.
- Punch down the dough and spread it in the prepared dish, making dimples with your fingers.
- Spoon the apple mixture over it, ensuring even distribution.
- Allow the focaccia to rest for approximately 30 minutes to rise again.
- Bake for 25-30 minutes until golden brown.
- Let it cool while preparing the vanilla glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the focaccia before serving.
Notes
Use freshly activated sourdough starter for the best results. Allow the dough to rise adequately for optimal texture.
