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Apple Fritter Sourdough Focaccia

Prep Time 20 minutes
Cook Time 22 minutes
Fermenting time 7 hours
Servings 18
Author Glenda Groff

Ingredients

  • 1 1/4 cups active sourdough starter
  • 1 1/2 cups water
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 cup oat flour
  • 2 1/4 cups White Whole Wheat Flour
  • 2 tablespoons Vital Wheat Gluten
  • 1 1/2 teaspoons mineral salt
  • 1/4 teaspoon yeast optional, it does help get larger holes in the focaccia
  • Topping:
  • 2-3 large apples peeled, and shredded
  • 2 tablespoons butter
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 1/3 cup ChocZero Maple Syrup divided
  • 1/2 teaspoon Ceylon cinnamon
  • 1 tablespoon almond milk

Instructions

  1. Mixing: In bowl, whisk together starter, water, honey, vanilla extract, flours, yeast if using, and Vital Wheat Gluten . Let set for 20 minutes. Add mineral salt. Whisk well. The dough will be a shaggy mass. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat stretch and folds one more time. Cover dough and allow it to ferment at room temperature. ferment
  2. Fermenting: Allow the dough to ferment at room temperature for a total of 6 hours from the time you mix it until you shape it to be baked.
  3. Shaping: Spray a 10 x 15 pan with olive oil cooking spray. Press the dough to about 1 inch thick. Allow it to rise for one hour or until very soft and puffy. Press indentations on the dough.
  4. Preparing apple topping: In a saucepan, melt 2 tablespoons butter. Add the Brown Sugar Sweetener Substitute,3 tablespoons ChocZero Maple Syrup, Ceylon cinnamon, vanilla extract, and almond milk. Spread apples over focaccia dough. Dimple the dough with your fingers. Spread the topping sauce over the top of the dough.
  5. Bake at 400 degrees F for for 20-22 minutes. Drizzle the remaining ChocZero Maple Syrup over the focaccia. Cool. Cut into 18 pieces.