Apple Pie Focaccia

Updated at: Mon, 13 Nov 2023 18:33:38 GMT

Step 1

Follow the recipe instructions for the Same-Day Focaccia, Overnight or Sourdough Focaccia dough. Search “Same-Day Focaccia”, “Overnight Focaccia” or “The BEST Sourdough Focaccia” on Samsung Food App to find the written instructions. Video tutorials for these doughs can be found linked on my social media pages.

Step 2

As the dough is nearly finished proofing in the bowl, start prepping the cinnamon sugar. In a small bowl, mix together 5 tablespoons of granulated sugar with the heaping tablespoon of ground cinnamon and stir together until evenly combined.

Step 3

Line a 9x13 inch metal baking tray with non-stick parchment paper. You can use a slightly larger tray if you don’t mind your focaccia baking up a bit thinner (it will spread more). Add a couple of tablespoons of extra virgin olive oil to the baking tray and spread it around evenly, making sure to get a little bit on the parchment paper lining the sides of the tray too.

Step 4

Once the dough has finished proofing in the bowl, tip it into the oiled baking tray and gently coax it into an even layer that most reaches to the edges of the baking tray. You want a lot of surface area of the dough exposed as this is the point where you’ll be sprinkling the cinnamon sugar on before folding the dough up for one final proofing session.

Step 5

Before sprinkling the cinnamon sugar onto the dough, set aside 1/3 of the cinnamon sugar mixture for the apples. There should be about 2 tablespoons left for the apples.

Step 6

Sprinkle most of the cinnamon sugar mixture over the dough and then fold it up to encase it. Fold one side of dough towards the middle of the blob of dough. Sprinkle a little more cinnamon sugar over the blank bit of dough you’ve just folded over. Repeat with the other side, a bit like folding a piece of paper into thirds (it will look a bit like a burrito). Sprinkle a tiny bit more cinnamon sugar over the seam side of the dough and then flip the dough so the seams from the folding are at the bottom and the smooth side is at the top.

Step 7

Cover and allow the dough to proof for another 1.5 hours (2 hours if using the overnight or sourdough focaccia dough as they take a little longer than same-day dough).

Step 8

When the dough has fully proofed, preheat the oven to 215C/420F and position the rack to the lowest position in your oven.

Step 9

Chop the apples into cubes and mix them with the reserved cinnamon sugar. I don’t peel the apples for this, but of course feel free to do so if you prefer it!

Step 10

Melt 1.5 tablespoons of salted butter in the microwave.

Step 11

Now sprinkle the apples evenly across the surface of the undimpled focaccia dough. Drizzle the butter evenly over the dough and cinnamon sugar apples.

Step 12

Dimple the dough thoroughly. The butter and some of the apples will get pressed into the dough.

Step 13

Sprinkle the top of the focaccia with some Demerera (Turbinado) sugar, but avoid sprinkling it on any particularly big bubbles that have emerged from the dough - I found that the sugar can burn easily on the big bubbles.

Step 14

Bake for 22-25 minutes, or until the focaccia is a lovely golden brown colour.

Step 15

Remove from the oven, allow the focaccia to cool for a few minutes in the baking tray before transferring it to a cooling rack to finish cooling.

Step 16

You’ll find that that focaccia is slightly softer than other savoury focaccias you may have made. This is due to the addition of all the sugar!

Step 17

Enjoy! I can’t stop thinking about how good a little chunk of this focaccia would be with a scoop of vanilla ice cream inside - a bit like an ice cream sandwich.

Step 18

Please leave a review if you try this recipe!

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