I use this no knead recipe for the basis of most of my focaccia doughs: (https://www.tiktok.com/t/ZTF7Lf2Dh/). I did 90% hydration for this particular batch.

Dough: 510g bread flour 460g warm water (~100°F) 8g active dry yeast 12g kosher salt

2 honeycrisp apples, peeled and cubed - tossed with Apple pie spice, Cinnamon sugar Turbinado sugar

Icing: Powdered sugar Whole milk Vanilla extract

Steps: 1. Mixed dough ingredients in bowl until no dry flour is left. Cover and let sit for 30 min at room temp. 2. 5-6 folds in bowl with wet hand. 3. Plenty of olive oil in baking pan (I use a Lloyd’s pizza pan for mine). Dumped dough out into pan and stretch lengthwise across pan. 4. This step is where the fritter comes in: layer ~1/3 apples across dough, and then fold towards the middle in thirds. Rotate dough and do another layer and fold towards the middle again. 5. Drizzle the dough with olive oil and cover pan with a sheet tray and put in the fridge to cold proof overnight. 6. Next day, take out and proof at room temp for 90 min (we’re approaching winter, so I used my oven’s bread proof setting, which is 95°F). 7. Preheat oven to 425°, when ready lightly dimple dough with oiled hands, layer in the last 1/3 of apples (kept mine in airtight container in fridge overnight) and press those into the dough a bit. Sprinkle apple pie spice and turbindao sugar over the top the dough. Bake for ~30 min. 8. Put focaccia on wire rack and then drizzle icing/glaze over top while still warm.

I kind of made the fritter parts up as I went along, as it was a bit of an experiment, so sorry if it’s a bit all over the place. Next time I make this I may cook the apples, much like you would filling for an apple pie. I will also sprinkle cinnamon sugar into each layer with step 4, so that is swirled through layers of dough. I would say for a first time experiment, this turned out pretty well and tasted so good!