BROWN BUTTER APPLE FRITTER FOCACCIA WITH MAPLE GLAZE

In a large mixing bowl, whisk together the warm water, instant yeast, and brown sugar. Mix in the flour, olive oil, and salt until a dough forms. Cover the mixing bowl with a towel and let rest for 10 minutes. Then, oil your hands and do a round of pull and folds. Cover the bowl again and let rest for another 30 minutes. Do one more round of pull and folds and then cover the bowl once more to rise for an hour. While the dough is rising, mix together the browned butter, brown sugar, and cinnamon. Use 1-2 tbsp of this mixture to coat a quarter sheet pan & set aside. Then, mix the apples into the rest of the mixture. Set aside. Preheat your oven to 425F. Once the dough has risen, transfer it to an oiled sheet pan. Spread it out and scoop half of the cinnamon apples onto the center. Fold the dough around it and transfer seam side down to the cinnamon butter prepared sheet pan. Let this rest for 10 minutes before scooping the rest of the apple mixture on top and dimpling it in. Bake for 20-25 minutes, or until golden brown. Whisk together the maple glaze and cover the focaccia in it. Slice and enjoy!