sourdough apple cinnamon focaccia

How To Make sourdough apple cinnamon focaccia

• Step 1
  The day before I want to bake, I pull out 50 g of inactive starter. I add 50 g of warm water and 50 g of flour. I mix it up and let it sit on the counter loosely covered for five or six hours until it doubles in size.
• Step 2
  Once it has doubled in size, I begin the recipe.
• Step 3
  Measure out 100 g of your active starter and the rest of your dough recipe ingredients. Mix it together. You can either do this with a mixer or by hand.
• Step 4
  I let this rest for 30 minutes, and then do two or three sets of stretch and folds 30 minutes apart. This just helps build your gluten structure. It also helps firm up your dough a bit.
• Step 5
  Let this sit loosely covered for at least 12 hours or overnight.
• Step 6
  In the morning, your dough will be considered overproof. It will generally not hold up to making a good loaf of bread, but it is exactly what you want for focaccia.
• Step 7
  At this point, I start my apple cinnamon mixture. Melt a stick of butter in a 12-inch iron skillet, or you could use a casserole dish.
• Step 8
  I pour all of the butter into another pan, except for a nice thin coating in the bottom of my 12-inch skillet that I’m going to bake in.
• Step 9
  To that butter, I add the cinnamon, brown sugar, and apples. I let it cook for a little bit so my apples soften.
• Step 10
  I put the focaccia dough into my 12-inch skillet and tried to dimple it. It usually does not dimple for me. I gently pour the apple cinnamon mixture over the top of it.
• Step 11
  Cover with foil and bake in a preheated 425 degrees F oven for 15 minutes. Remove the foil and bake for another 20 minutes.
• Step 12
  I use a large spatula and move it to a cookie sheet with a wire rack on it. Let it cool for at least an hour.
• Step 13
  In the meantime, you can make the glaze. Once it is cooled, you can drizzle the glaze on it. I have also used vanilla frosting from the store.
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