Brown Butter Apple Fritter Sourdough Focaccia

To brown the butter:

1. Preheat oven to 425F. Line a 9x13” baking pan.
2. Place 6 to 8 tablespoons of unsalted butter in a heavy bottom saucepan over medium heat. Stir until brown specks form at the bottom and the butter smells nutty. Remove from heat to cool to room temperature.

To make the apple filling:

1. Combine 6 large apples, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine salt, and the juice of 1 lemon in a heavy bottom skillet. Stir until well combined then place over medium heat.
2. Stir until the sugar has dissolved then cover with lid, reduce heat to LOW, and cook for 10 to 15 minutes, until very juicy.
3. Remove cover to cook another 6 to 10 minutes, until juices have reduced and thickened and apples are very tender. Cover another 5 minutes on low heat, if apples need to be more tender.

To assemble:

1. Add half of the brown butter to the prepared 9x13” baking pan, spread out evenly, then add the sourdough focaccia dough (prepped the day before).
2. Working from underneath, gently stretch out the focaccia to fit in the baking pan. Add the remaining brown butter on top, then use your fingers to create deep dimples in the dough.
3. Add spoonfuls of the apple filling all over and press deeply into the dough.
4. Bake on the middle oven rack for 20 to 30 minutes, until deeply golden on top.
5. Make the glaze by whisking 1 1/4 cups powdered sugar, 2-3 tablespoons whole milk, and 1 1/2 teaspoons vanilla extract together until a smooth, runny mixture. Drizzle on top of the apple fritter focaccia.