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Apple Fritter Focaccia

Amanda Rettke--iambaker.net · iambaker.net · 2025 · Original

Focacciainferred from the title

DietVegetarian. Not vegan: whole milk, unsalted butter.

Against 5,130 pizza recipes

Focaccia style, 83% hydration: wetter than 87% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.

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Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza

Tradition: 70 to 85% hydration (this recipe: 83%) · 425 to 475°F bake (this recipe: 450°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

313g

Liquid, as water

259g

Hydration

82.9%

Salt

1.0%

Yeast

0.96%

Oil

23.4%

Sauce

n/a

Cheese

n/a

Dough weight

904g

Process

Bake temp

450°F / 232°C

Bake time

8 to 12 min

Oven

home standard

Surface

stone

Ingredients (9)

  • waterwater1 cup · 237g
  • sugargranulated sugar2 tbsp · 25g
  • yeastactive dry yeast1 tsp · 3g
  • oil⅓ cup vegetable oil1/3 cup · 73g
  • flourall-purpose flour2 1/2 cup · 313g
  • salt½ teaspoon kosher salt1/2 tsp · 3g
  • sugar½ cup light brown sugar1/2 cup · 100g
  • sugarconfectioners'1 cup · 125g
  • dairy dough2-3 tablespoons whole milk2 tbsp · 25g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese½ cup unsalted butter1/2 cup · 113g
  • over cheeseground cinnamon2 tbsp · 25g
  • over cheese½ teaspoon vanilla extract1/2 tsp · 2.1g
  • over cheese3 medium Granny Smith apples

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