for 1 bread

Dough

500 g	white flour
1 ½ tsp	salt
4 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
100 g	butter, melted, left to cool
4 dl	milk

To fold

2 tbsp

cinnamon

Focaccia

350 g	red-skinned apples X
1 tbsp	sugar
¼ tsp	cinnamon
30 g	butter, melted, left to cool

To bake

2 tbsp

maple syrup

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To fold

Dust the dough with ½ tbsp of cinnamon. With damp hands, fold all four sides of the dough in towards the centre, cover and leave to rest for approx. 15 mins. Repeat this step three more times.

Focaccia

Transfer the dough to the prepared tin, stretch it out with wet fingers, cover and leave to rise again for approx. 30 mins. Place the apples, sugar and cinnamon in a bowl, mix, spread over the dough, drizzle with the butter.

To bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, drizzle the warm focaccia with maple syrup, remove from the tin and leave to cool on a rack.

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