Sourdough Caramel Apple Focaccia

Step 1

Whisk together applesauce, warm water, and active sourdough starter in a large bowl.  If your applesauce is in the fridge I recommend warming it up in the microwave so it is warm in the dough. Cold applesauce will slow down the rise times.400 grams unsweetened applesauce, warm, 50 grams water, warm, 150 grams sourdough starter

Step 2

Next, add in the salt and bread flour and mix until combined in a shaggy dough.10 grams salt, 500 grams bread flour

Step 3

Cover, and then let the dough sit at room temperature for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.

Step 4

Peel and dice the apples. After 30 minutes, add the apples to the dough and perform a set of stretch and folds. Wet your hand and reach down to the bottom of the dough. Pull the dough up on one side and on top of the dough. Turn the bowl and repeat again 3 more times until the dough won’t stretch anymore. Cover the dough and let rest for 30 minutes. Perform a second set of stretch and folds. Cover and wait 30 minutes. Perform a 3rd set of stretch and folds. Continue to let the dough rise in a warm spot until it has risen about 50% and is jiggly.130 grams peeled and diced apples

Step 5

Spray a 9×13 inch baking dish with nonstick spray. Add 4 tablespoons of unsalted melted butter to the pan and then dump the focaccia dough into the pan. Flip the dough once to coat both sides with butter and then cover the pan. For the second proof, let the dough rise for an additional 1-2 hours or until it is puffy and mostly fills the pan. 114 grams butter

Step 6

After the second proof, add the remaining butter to the top of the dough. Sprinkle with a mix of cinnamon sugar and scatter chunks of soft caramels. Then using your fingertips press down into the dough stretching it to fill the pan and dimpling it, creating indentations in the dough.15 grams sugar, 3 grams cinnamon, 50 grams soft caramels

Step 7

Bake in the oven for 27-30 minutes at 425F. Top with flaky sea salt and powdered sugar, if desired. Remove from the pan and let cool on a cooling rack.Pinch of flaky sea salt, Dusting of powdered sugar