Focaccia Cinnamon Apple Bread

If I haven’t mentioned it earlier, I have a strong dislike for thunderstorms. But let’s not dwell on that. Instead, let’s get back to the story about bread. I had planned on making bread, so I had a batch of dough fermenting when I found out that my kids’ school was closed and my husband was working from home due to a massive storm that was approaching our area. I know, it’s not the most exciting story, but stay with me. Half of my family wanted cinnamon buns while the other half wanted French toast. I wanted to make something that everyone would enjoy and that wouldn’t require a lot of cleaning up. 

That’s when I came up with my Focaccia Cinnamon Apple Bread. I have been making my no-knead bread this way for years. I prepare the dough the night before, let it ferment all night, and bake it the next morning. It’s some of the best bread I have ever made. I had an idea to turn my no-knead dough into a focaccia bread, but I didn’t want it to be savory, which is the only way I knew how to make it. That’s where the apple cinnamon comes in. 

I have seen people put herbs, tomatoes, and peppers on top of their focaccia bread, so I thought, why not use apples? I had a couple of apples left, so I decided to give it a try. It was either going to be a huge success or a significant failure. But let’s be honest – apples, cinnamon, and butter – what’s not to like? Once it was done, I topped it with cream cheese frosting, which is entirely optional. It tastes great even without it.

And as a bonus this would make a great dessert when you want to impress your company.

Focaccia Cinnamon Apple Bread

In a large bowl combine flour, yeast and salt. Add 1 1/2-2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest overnight, at a warm room temperature, about 70 degrees.

Core the two apples and cut into small chunks. You can leave the skin on or peel it off. I leave the skin on. Add a couple of dashes of cinnamon and nutmeg. 

Oil the bottom of a pan. I use a large cast iron skillet. Pour out the dough into the pan and using wet fingers press straight down to create deep dimples.

Using a microwave-safe bowl, melt butter. Once butter is melted add the cinnamon, brown sugar and nutmeg. Stir until well combined.

Sprinkle the apples on top of the dough. Pour the butter mixture on top. Again using your fingers press straight down to create more dimples.

Bake at 400˚F for 30 minutes or until golden brown.

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Rating: 5.0/5

( 1 voted )

Ingredients

• For the bread
• 4 cups bread flour, more for dusting
• 1 1/2-2 cups warm water
• 1 teaspoon instant yeast
• 2 teaspoons salt
• 3 tablespoons brown sugar
• For the apples
• 4 Tbs of unsalted butter
• ¼ cup light brown sugar
• ½ teaspoon ground Cinnamon
• ¼ teaspoon ground Nutmeg
• 2 small apples

Instructions

1. In a large bowl combine flour, yeast and salt. Add 1 1/2-2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest overnight, at a warm room temperature, about 70 degrees.
2. Core the two apples and cut into small chunks. You can leave the skin on or peel it off. I leave the skin on. Add a couple of dashes of cinnamon and nutmeg. 
3. Oil the bottom of a pan. I use a large cast iron skillet. Pour out the dough into the pan and using wet fingers press straight down to create deep dimples.
4. Using a microwave safe bowl, melt butter. Once butter is melted add the cinnamon, brown sugar and nutmeg. Stir until well combined. 
5. Sprinkle the apples on top of the dough. Pour the butter mixture on top. Again using your fingers press straight down to create more dimples.
6. Bake at 400˚F for 30 minutes or until golden brown. 

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