Go Back
apple sourdough foccacia

Brown Butter Apple Sourdough Focaccia

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Resting time 6 hours
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

Dough
  • 360 g all purpose flour
  • 260 g water
  • 110 g active sourdough starter fed and bubbly
  • 20 g honey
  • 7 g salt
  • 15 g olive oil
Filling
  • 110 g butter
  • 100 g brown sugar
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla powder or extract
  • 2 medium apples peeled or not, diced small
  • 2 tablespoon melted butter or olive oil for the pan

Method
 

  1. In the stand mixer bowl, combine water, starter and honey, flour and mix on low until combined, then knead 3-5 minutes on medium until the dough is smooth and slightly elastic. If mixing by hand, mix until combined and finish by hand for a few minutes.
  2. Cover and rest 20-30 minutes.
  3. Add salt and olive oil, mix on low until absorbed, then knead 4-5 minutes more until dough is cohesive. For hand method, fold in the salt and oil and knead in the bowl for 5 minutes.
  4. Transfer to a bowl, cover and rest 30 minutes.
  5. Perform 3-4 sets of stretch and folds, roughly every 30 minutes, each set about 8-10 folds. After the last set let rest 30 minutes.
  6. While the dough rests, brown the butter over medium heat until the milk solids turn golden, then remove from heat. Stir in brown sugar, cinnamon and vanilla, and let cool. Reserve half the mixture for folding into the dough, keep the rest for apples.
  7. Line your baking pan with parchment paper then brush it with melted butter. Transfer the dough, gently stretch toward the edges. Then fold the dough like a letter: fold the bottom third up to the center, fold the top third down over that, turn the dough 90 degrees and repeat once so you create layers. Flip so the seam is underneath and the top is smooth. Cover the pan and leave to proof at room temperature until noticeably puffy and doubled in size, about 2-3 hours depending on how warm your kitchen is.
    If you prefer to bake the next day, see the cold ferment note below.
  8. Dice apples small, mix with reserved filling. Once the dough is puffy, spread the apple mixture on top and dimple the dough with your fingertips.
  9. Preheat oven to 220°C (425°F), bake on the lowest rack for 30-35 minutes, check at 30. Remove and cool 10-15 minutes before slicing.
  10. Serve warm or at room temperature.

Notes

Want to bake next day? After shaping, rest 1 hour, cover and refrigerate overnight, then proof at room temperature until puffed and bake.