Apple Cinnamon Pull-Apart Focaccia Bread
Apple Cinnamon Pull-Apart Focaccia Bread
Ingredients
For the Focaccia Dough Base
- 1 batch same-day focaccia dough, prepared according to a separate recipe, up until it's time to tip into the tray
- 2 tablespoons salted butter, melted
For the Cinnamon Sugar Apple Filling
- 1/2 cup salted butter, browned
- 1/2 cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon vanilla extract
- 3 apples, peeled and finely diced
For the Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- 1
Prepare your chosen same-day focaccia dough recipe up until the point it is ready to be transferred to the baking tray. While the dough is proofing for its first rise, prepare the filling.
- 2
To brown the butter for the filling, melt 1/2 cup of salted butter in a light-colored saucepan over medium heat. Continue to cook, stirring occasionally, until the butter foams, then subsides, and golden-brown bits appear at the bottom of the pan and it smells nutty. Immediately remove from heat and pour into a heatproof bowl to stop cooking. Let cool slightly.
⏱️ 7 min
- 3
In a medium bowl, combine the slightly cooled brown butter with the light brown sugar, 1 1/2 tablespoons of ground cinnamon, and 1/4 teaspoon of vanilla extract. Mix well until smooth. Set aside.
⏱️ 2 min
- 4
Line a 9x13 inch baking pan with parchment paper. Brush the parchment paper generously with 2 tablespoons of melted salted butter.
⏱️ 2 min
- 5
Once the focaccia dough has completed its first proof, transfer it to the prepared baking pan. Gently stretch the dough to fill the edges of the pan. Mix 1/3 of the diced apples with half of the cinnamon sugar apple filling. Spread this mixture evenly over the stretched dough. Carefully fold the dough over itself as shown in the video (typically folding one side to the middle, then the other side over that, or folding into thirds).
⏱️ 10 min
- 6
Flip the folded dough over so the seam is on the bottom. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it proof at room temperature for 1 to 1 1/2 hours, or until visibly puffy.
⏱️ 90 min
- 7
About 15 minutes before the end of the second proofing, preheat your oven to 420°F. Place the oven rack in the lowest position.
⏱️ 15 min•🌡️ 420
- 8
Warm the remaining half of the cinnamon sugar apple filling slightly if it has hardened, until it is of drizzling consistency. Mix it with the remaining 2/3 of the diced apples. Spread this mixture evenly over the top of the proofed dough. Use your fingertips to gently dimple the topping into the dough.
⏱️ 5 min
- 9
Bake the focaccia for 23 to 25 minutes, or until golden brown and cooked through. The internal temperature should reach around 200°F.
⏱️ 25 min•🌡️ 420
- 10
While the focaccia bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar, 3 tablespoons of milk, 1/4 teaspoon of vanilla extract, and 1/8 teaspoon of ground cinnamon until smooth and pourable.
⏱️ 2 min
- 11
Once the focaccia is out of the oven, immediately drizzle the glaze generously over the top, sides, and bottom (by carefully lifting and brushing).
⏱️ 2 min
- 12
Transfer the glazed focaccia to a cooling rack and allow it to cool for at least 15 minutes for the glaze to set and harden slightly. Serve warm or at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Cinnamon Pull-Apart Focaccia Bread
Ingredients
For the Focaccia Dough Base
- 1 batch same-day focaccia dough, prepared according to a separate recipe, up until it's time to tip into the tray
- 2 tablespoons salted butter, melted
For the Cinnamon Sugar Apple Filling
- 1/2 cup salted butter, browned
- 1/2 cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon vanilla extract
- 3 apples, peeled and finely diced
For the Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- 1
Prepare your chosen same-day focaccia dough recipe up until the point it is ready to be transferred to the baking tray. While the dough is proofing for its first rise, prepare the filling.
- 2
To brown the butter for the filling, melt 1/2 cup of salted butter in a light-colored saucepan over medium heat. Continue to cook, stirring occasionally, until the butter foams, then subsides, and golden-brown bits appear at the bottom of the pan and it smells nutty. Immediately remove from heat and pour into a heatproof bowl to stop cooking. Let cool slightly.
⏱️ 7 min - 3
In a medium bowl, combine the slightly cooled brown butter with the light brown sugar, 1 1/2 tablespoons of ground cinnamon, and 1/4 teaspoon of vanilla extract. Mix well until smooth. Set aside.
⏱️ 2 min - 4
Line a 9x13 inch baking pan with parchment paper. Brush the parchment paper generously with 2 tablespoons of melted salted butter.
⏱️ 2 min - 5
Once the focaccia dough has completed its first proof, transfer it to the prepared baking pan. Gently stretch the dough to fill the edges of the pan. Mix 1/3 of the diced apples with half of the cinnamon sugar apple filling. Spread this mixture evenly over the stretched dough. Carefully fold the dough over itself as shown in the video (typically folding one side to the middle, then the other side over that, or folding into thirds).
⏱️ 10 min - 6
Flip the folded dough over so the seam is on the bottom. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it proof at room temperature for 1 to 1 1/2 hours, or until visibly puffy.
⏱️ 90 min - 7
About 15 minutes before the end of the second proofing, preheat your oven to 420°F. Place the oven rack in the lowest position.
⏱️ 15 min•🌡️ 420 - 8
Warm the remaining half of the cinnamon sugar apple filling slightly if it has hardened, until it is of drizzling consistency. Mix it with the remaining 2/3 of the diced apples. Spread this mixture evenly over the top of the proofed dough. Use your fingertips to gently dimple the topping into the dough.
⏱️ 5 min - 9
Bake the focaccia for 23 to 25 minutes, or until golden brown and cooked through. The internal temperature should reach around 200°F.
⏱️ 25 min•🌡️ 420 - 10
While the focaccia bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar, 3 tablespoons of milk, 1/4 teaspoon of vanilla extract, and 1/8 teaspoon of ground cinnamon until smooth and pourable.
⏱️ 2 min - 11
Once the focaccia is out of the oven, immediately drizzle the glaze generously over the top, sides, and bottom (by carefully lifting and brushing).
⏱️ 2 min - 12
Transfer the glazed focaccia to a cooling rack and allow it to cool for at least 15 minutes for the glaze to set and harden slightly. Serve warm or at room temperature.
⏱️ 15 min