Sourdough Apple Fritter Focaccia

Prep: 35 mins + rising time | Cook Time: 40 mins | Course: Baked Goods | Servings: 1 loaf

Sourdough focaccia with apples, apple pie spice, and as autumnal glaze.  Inspired by r-jordan sourdough of instagram. 

½ cup sourdough starter

2 cups water

4 ½ cups flour

2 tsp salt

2 Tbsp olive oil + more for the baking dish 

Apple Spice Topping:

½ cup browned butter 

½ cup brown sugar 

2 apples, diced

2 Tablespoons apple pie spice (or pumpkin pie spice)

1 teaspoon vanilla 

Apple Pie Spice Glaze:

1 cup powdered sugar 

1 teaspoon apple pie spice 

1 Tablespoon vanilla 

1 Tablespoon heavy cream 

In a stand mixer bowl, mix sourdough starter, and water together with the paddle attachment. Add in flour, salt, and oil. Mix the dough on medium speed for about 3 minutes. Add a bit of olive oil to a 9.13 baking dish and transfer the dough into it. Fold the dough up and over itself into the center on all 4 sides, envelope style. Cover with plastic wrap or a lid and repeat the folds every 30 minutes for the first 2 hours.

To make the apple spice filling, place the butter in a saucepan or skillet over medium-low heat until it becomes nut brown, foamy, and fragrant, allow to cool. In the final round of folds, incorporate half of the apples into the dough, top with the remaining half of the apples on top. Cover the baking dish and leave at room temperature for up to 8 hours or overnight.

When ready to bake, preheat the oven to 450*. Bake the focaccia for 20-25 minutes. The bread will be beautifully golden on top and register a minimum of 190* with an insta-thermometer. 

Mix the glaze ingredients together until smooth and brush generously over the top and sides of the bread. Reserve any remaining glaze for serving.