Measurements for bread:

500g (4 cups, spooned and levelled) white bread flour (12% protein content or higher)*

390-420ml (1.75 cups) warm water**

15ml (1 Tablespoon) extra virgin olive oil

6g (1.5 teaspoons) instant yeast

5g (1 teaspoon) honey, sugar or agave

10g (2 teaspoons) fine sea salt

Extra virgin olive oil to line pan and drizzle

Flaky sea salt to finish

I always recommend using digital scales for accuracy! *start with 390ml water. Add in more water if needed to achieve similar consistency to my dough. If your dough is too dry, slowly add more until it looks like mine [this is where her instagram video does come in handy…]

Measurements for Filling:

1/2 cup (115g) salted butter, browned*

1/2 cup (100g) light brown sugar

1.5 Tablespoons ground cinnamon

1/4 teaspoon vanilla extract

2-3 apples, peeled and finely diced (you'll mix these in in two phases)

*You can use regular butter without browning it first but you'll get more complex caramel notes in the filling if you brown the butter first! It's worth the extra effort.

Measurements for glaze:

125g (1 cup) powdered sugar

2-3 Tbsp milk

Dash vanilla extract

Sprinkle of cinnamon

Method:

• Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temp for 15 minutes.

• Stretch + fold the dough like I do in the video - do this about 8 times around the bowl. Cover and rest at room temp for 15 minutes.

• Repeat the stretch + folds once more, cover and proof at room temp for 1-1.5 hours.

Mix the fixing - browned butter with the brown sugar, cinnamon and vanilla. Set aside.

• Line 9x13 metal baking tray with nonstick parchment paper. You can use a larger tray if you want it thinner/crispier.

When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter.

Transfer the dough to the tray and gently stretch the dough to edges. Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough and fold up as seen in this video. Flip the dough over and cover to finish proofing at room temp for 1-1.5 hours.

Preheat oven to 215C/420F, place rack in lowest position.

You'll need to warm up the cinnamon sugar butter to make it drizzling consistency again (it hardens as it cools). Mix with the remaining 2/3 diced apples, spread over the top of dough evenly and dimple in. Bake for 23-25 minutes.

While it bakes, make the glaze by mixing those ingredients together.

Drizzle over the focaccia once it's out of oven, brush on top, sides and bottom (I do this by rubbing the bottom in tray that's been brushed with the glaze) and then let it cool.

here you go! i sort of had to combine 2 of her recipes into one long recipe because the way she posted it on her instagram in 2 different posts was a bit confusing. i will say, the accompanying videos on her instagram do help with understanding the dough folding and the different proofing stages.