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Apple Fritter Focaccia

This focaccia is stuffed with spiced apple chunks and apple butter, and then topped with a buttery brown sugar mixture.
Prep Time1 day
Cook Time40 minutes
Course: Dessert
Keyword: apple fritter focaccia, dessert focaccia, focaccia, overnight focaccia

Equipment

  • 1 9x13 USA Pan

Ingredients

  • 1 overnight focaccia dough recipe
  • olive oil or melted butter for the pan

For the filling

  • 1 medium apple peeled and diced
  • 3 tbs unsalted butter melted
  • ½ cup apple butter
  • ¼ cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • Pinch kosher salt

For the topping

  • 1 medium apple peeled and diced
  • ½ cup packed brown sugar
  • 6 tbs unsalted butter melted
  • ½ lemon juiced
  • Pinch kosher salt

For the glaze

  • 1 cup powdered sugar
  • 3 tbs milk
  • Pinch pumpkin pie spice
  • Splash vanilla extract
  • Pinch kosher salt

Instructions

  • Make the filling by combining melted butter, apple butter, brown sugar, pumpkin pie spice, and salt. Stir, then add half of the chopped apples and fold them in.
  • Spray the pan with PAM, then add either a couple of tbs of olive oil, or 2 tbs of butter, melted. Add the dough, then spread it out a bit with your hands so it almost fills the pan (it's okay if it doesn't completely)
  • Dump the apple filling onto the dough and spread it out with a spoon. Next, take one end and fold it over like an envelope, and then take the other end and do the same so that the filling is completely inside. Flip the dough over so the seam side is down. Cover with plastic wrap and a kitchen towel and let rise for about 2 hours.
  • Once the 2 hours are up, make the topping. Next, unwrap the dough and stretch it a bit if needed to help it fill out the pan. Spoon the topping directly onto the dough.
  • Use your fingers to make those famous focaccia dimples, but make sure you don't press TOO hard so that you break the bottom layer. Once dimpled, cover once more and let rise for 45 minutes.
  • In the meantime, set the oven to the highest temperature it can go to (usually between 500 and 550 degrees Fahrenheit).
  • Once the 45 minutes are up, lower the oven to 425 degrees, and bake the focaccia for 40 minutes on the middle rack, or until the inside reaches 200 degrees.
  • Remove from the oven and let rest while you make the glaze. Once it's cool enough to handle, remove to a wire rack. *If you're struggling to remove it since it's a little heavy in the center, just put parchment on top and flip it onto a baking sheet, then flip it back onto another baking sheet.*
  • Drizzle the glaze all over the focaccia, making sure to brush the sides with the glaze as well. Let glaze set before slicing.