Apple Fritter Focaccia Bread (Printer-Friendly)

Soft focaccia bread studded with spiced apple pieces and topped with a luscious sweet glaze.

# The Ingredients You'll Need:

→ Focaccia Dough

01 - 4 cups bread flour (spooned and leveled)
02 - 1 3/4 cups lukewarm water (approx. 105°F)
03 - 2 teaspoons instant yeast
04 - 1 tablespoon vegetable oil (neutral flavor)
05 - 1 teaspoon honey or white sugar
06 - 1 1/2 teaspoons fine table salt
07 - 2 tablespoons vegetable oil (for pan and topping)

→ Cinnamon Apples

08 - 2 medium tart apples (peeled, cored, cut into 1/2-inch pieces)
09 - 1/4 cup white granulated sugar
10 - 2 teaspoons lemon juice
11 - 4 teaspoons ground cinnamon
12 - 1 tablespoon all-purpose flour

→ Fritter Glaze

13 - 2 cups icing (confectioners’) sugar
14 - 1/2 teaspoon light corn syrup (or honey or golden syrup)
15 - 1/4 teaspoon fine table salt
16 - 1/4 teaspoon vanilla extract
17 - 1 tablespoon white granulated sugar
18 - 1/3 cup water

# Step-by-Step Instructions:

01 - In a large bowl or stand mixer with a dough hook, mix lukewarm water, instant yeast, vegetable oil, honey, and salt. Add bread flour and stir to form a cohesive dough.
02 - Cover the bowl with a tea towel and rest dough for 15 minutes. Perform stretch and folds by lifting and folding dough onto itself, then cover and rest an additional 15 minutes.
03 - Repeat stretch and fold sequence, cover dough, and let rise for 1 hour until noticeably increased in size.
04 - Brush 2 tablespoons vegetable oil evenly onto a 9×13-inch metal baking pan. Transfer dough to pan and perform stretch and folds in the pan, then shape into a rough rectangle without fully stretching to fill the pan.
05 - Cover pan with a large baking sheet or plastic wrap and let dough rise for 1.5 hours until puffy and slightly spread.
06 - While dough proofs, combine apples, sugar, and lemon juice in a skillet over medium heat. Cook stirring often until juice evaporates and apples soften (~5 minutes). Remove from heat and stir in cinnamon and flour to coat apples.
07 - Preheat oven to 425°F (do not use convection setting).
08 - Evenly scatter the cinnamon apples over the dough. Using oiled fingertips, press dimples into dough, gently embedding apples. Drizzle a little vegetable oil on top.
09 - Bake in preheated oven for 19-23 minutes until deep golden brown.
10 - In medium bowl, mix icing sugar, corn syrup, salt, and vanilla. In small saucepan, bring water and white sugar to a boil, simmer 1 min. Pour hot syrup into icing mixture and whisk smooth. Cover and set aside.
11 - Allow focaccia to rest 5 minutes after baking. Pour glaze evenly over top, spreading to cover fully. Let glaze set and bread cool before slicing.

# Extra Tips:

01 - For best accuracy, weigh ingredients and measure liquids precisely. Use tart apples such as Granny Smith for ideal texture and flavor. The stretch and fold technique replaces traditional kneading to develop gluten effectively.
02 - Using a non-convection oven setting prevents over-drying and promotes proper browning.
03 - If substituting active dry yeast, dissolve in lukewarm water with sugar and allow to foam for 5-10 minutes before adding.

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