Apple Fritter Focaccia

Over low-medium heat, melt butter in a small saucepan. Add diced apples, brown sugar, cinnamon, nutmeg, water and cornstarch, and stirring occasionally, cook for 10 minutes. It's ready when the sauce becomes thick and gooey.
2 Tablespoons (24g) Unsalted Butter
2 Medium Honeycrisp or Fuji Apples*
⅓ Cup (66g) Brown Sugar
4 Teaspoons Cinnamon
½ Teaspoon Nutmeg
1 Tablespoon Water
1 Teaspoon Cornstarch
Remove from the heat and stir in the vanilla extract. Transfer the apple mixture to a bowl and let it cool in the fridge.
1 ½ Teaspoon Vanilla

In a large bowl, whisk together, warm water, extra-virgin olive oil, honey and yeast.
1 Cup (227g) Warm Water
1 Tablespoon Olive Oil
1 Tablespoon Honey
1 Teaspoon (4g) Instant Yeast*
Add the bread flour and salt, and using a spoon, mix until no dry patches of flour remain. The dough should be sticky. If the dough seem dry, add a bit of extra water. Cover with a kitchen towel and let it rest for 15 minutes.
2 ¼ Cups (270g) Bread Flour
½ Teaspoons Fine Sea Salt
Dip your fingertips into a small bowl of water then pick up one side of the dough, stretch it upwards and fold the dough over itself. Turn the bowl and repeat the stretch and fold technique until all the sides are folded over. Perform a total of 4 sets of stretch and folds, every 15 minutes.
Line a rimmed metal baking sheet with parchment paper. I used a quarter sheet pan (9x13 inches), however, you can use a larger sheet pan. Coat the tray with 2 tablespoons of extra-virgin olive oil.
2 Tablespoons Olive Oil

For a thicker focaccia, you can use an 8 or 9 inch baking pan.

Tip the bowl and let the dough fall into the prepared tray. Gently stretch the edges of the dough to cover most of the pan.
Evenly sprinkle the apple mixture on top of the dough, reserving about ¼ cup for later. Fold the dough into thirds like folding a letter, then fold the right and left sides over to seal it. Carefully flip the entire dough over so the seam side is facing down.
Using a bench scraper or small paring knife, score the dough all the way through diagonally, creating a diamond pattern. Cover with plastic wrap that has been lightly sprayed with oil and let it proof for 45 to 60 minutes.
With 15 minutes left of proofing, place a rack in the lowest position of the oven and preheat it to 425ºF (218ºC).
Right before baking, press the reserved apples it into the cracks of the focaccia. Then top with 2 tablespoons of the melted butter.
2 Tablespoons Unsalted Butter
Bake for 20 to 25 minutes. It's ready when the top and edges are golden brown. As soon as it comes out of the oven, carefully transfer the focaccia onto a wire rack. This will prevent the bottom from getting soggy.

In a small bowl, whisk together powdered sugar, melted butter, milk and maple extract until smooth. Add a bit more milk if you prefer a thinner glaze.
1 Cup (113g) Powered Sugar
1.5 to 2 Tablespoons Milk
1 Tablespoon Melted Butter
¼ Teaspoon Maple Extract (or to taste)
Immediately top the warm loaf with the maple glaze. Serve slightly warm or completely cooled. You can pull it apart with your hands or slice into pieces. Enjoy!