Brown Butter Apple Fritter Focaccia Recipe
This buttery focaccia bursts with warm apple and cinnamon, finished with a silky glaze that adds a sweet, caramelized finish. The brown‑butter filling deepens the flavor profile, while gentle proofing and baking create a soft, airy crumb. Perfect for a cozy brunch or a sweet snack that feels like a treat.
Recipe by Lace Bakes· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 2 apples
- 2 tbsp melted salted butter
Cinnamon Sugar Butter Filling
- 4 1/10 oz salted butter
- 3 1/2 oz light brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/4 tsp vanilla extract
Glaze
- 4 2/5 oz powdered sugar
- 2 tbsp milk
- dash vanilla extract
- sprinkle cinnamon
Instructions
- 1Prepare a batch of same‑day focaccia dough according to your preferred recipe and let it rise until it has doubled in size.
- 2While the dough is proofing, brown 115 g of salted butter in a saucepan over medium heat until it turns golden brown and smells nutty.
- 3Stir in 100 g of light brown sugar, 1.5 tbsp of ground cinnamon, and 0.25 tsp of vanilla extract until the mixture is smooth; set aside to cool slightly.
- 4Peel and finely dice 2–3 apples; reserve one‑third of the diced apples for the first filling layer.
- 5When the dough has finished proofing, line a 9×13‑inch baking tray with parchment paper and brush it with 2 tbsp of melted salted butter.
- 6Transfer the dough to the tray, gently stretch it to the edges, and spread the reserved one‑third of the diced apples over the surface.
- 7Spread half of the cinnamon‑butter filling over the apples, then fold the dough over the filling as shown in the video.
- 8Flip the dough over, cover, and let it proof at room temperature for 1–1.5 hours.
- 9Preheat the oven to 419°F (420°F) and place the rack in the lowest position.
- 10Warm the remaining two‑thirds of the cinnamon‑butter filling until it becomes pourable, then spread it evenly over the top of the dough and dimple the surface.
- 11Bake for 23–25 minutes, or until the focaccia is golden brown and a toothpick inserted into the center comes out clean.
- 12While the focaccia bakes, whisk together 125 g powdered sugar, 2–3 tbsp milk, a dash of vanilla extract, and a sprinkle of cinnamon until the glaze is smooth.
- 13Once the focaccia is out of the oven, drizzle the glaze over the top, brushing it onto the sides and bottom of the tray as well.
- 14Transfer the focaccia to a cooling rack and allow the glaze to set for about 15 minutes before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Brown butter first
Brown the butter before adding sugar, cinnamon, and vanilla, then let it cool slightly.
Reserve apples for layering
Set aside one‑third of the diced apples for the initial layer before spreading the filling.
Second proof after folding
After folding the dough over the filling, cover and let it proof at room temperature for 1–1.5 hours.
Allow glaze to set
Let the glazed focaccia rest for about 15 minutes before serving.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Brown Butter Apple Fritter Focaccia?
- About 1 hour 10 minutes in total: 30 minutes of prep and 40 minutes of cooking.
- How many servings does this Brown Butter Apple Fritter Focaccia recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Brown Butter Apple Fritter Focaccia recipe come from?
- It was shared by Lace Bakes on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.