1 batch same-day focaccia dough (follow your favorite same-day focaccia recipe up until it is time to tip the dough into the tray)
Cinnamon Sugar Butter Filling
1/2 cup (115g) salted butter, browned (see note)
1/2 cup (100g) light brown sugar
1.5 tablespoons ground cinnamon
1/4 teaspoon vanilla extract
2-3 apples, peeled and finely diced (mixed in in two phases)
Glaze
125g (1 cup) powdered sugar
2-3 tbsp milk
Dash vanilla extract
Sprinkle of cinnamon
Directions
Prepare a batch of same-day focaccia dough. Follow the recipe up until it is time to tip the dough into the tray.
While the dough proofs, make the filling: mix the browned butter with the brown sugar, cinnamon and vanilla. Set aside.
When the dough has finished proofing, line the parchment on a 9×13-inch tray with 2 tbsp melted salted butter instead of olive oil. Transfer the dough and gently stretch to the edges.
Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough and fold up. Flip the dough over and cover to finish proofing at room temp for 1 to 1.5 hours.
Preheat the oven to 420F (215C) with a rack in the lowest position.
Warm the remaining cinnamon sugar butter to drizzling consistency, mix with the remaining 2/3 diced apples, spread over the top of the dough evenly and dimple in.
Bake for 23-25 minutes.
While it bakes, whisk the glaze ingredients together.
Drizzle the glaze over the focaccia once out of the oven; brush it on the top, sides and bottom.
Transfer to a cooling rack for the glaze to harden, about 15 minutes.
To brown the butter, melt it over medium heat until it foams and turns golden with a nutty aroma. You can use regular melted butter without browning, but browning adds deeper caramel notes. The same-day focaccia dough base comes from @lacebakes (Focaccia Fundamentals Guide / cookbook).
