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Sticky Apple Pie Beer Focaccia

5 from 2 votes

Ingredients
  

  • 2 cups (240g) All-Purpose Flour
  • 2 tablespoon sugar
  • 1 package (2 ¼ teaspoons or 7g) rapid rise yeast
  • ¾ cup (170g) cups beer (plus 1 tablespoon, divided) wheat beer, pumpkin ale, brown ale,
  • 3 tablespoons (42g) olive oil, divided
  • 1 teaspoon salt
  • ½ cup (114g) unsalted butter
  • ½ cup (100g) brown sugar
  • 2 tablespoons heavy cream
  • 3 large honey crisp apples thinly sliced
  • 1 teaspoon cinnamon

Instructions
 

Make the dough:

  • In a bowl of a stand mixer fitter with a dough hook, stir together half the flour, sugar and yeast.
  • Heat ¾ cup beer to 120°F to 125°F degrees (check the temperature guidelines on your yeast, always default to that).
  • Add the beer to the stand mixer, turn the mixer to medium, mix until combined.
  • Add the remaining flour, 2 tablespoons olive oil, and 1 teaspoon salt.
  • Turn the mixer to medium-high, beat for 5 to 6 minutes.
  • Transfer to a lightly oiled bowl, cover and allow to rise in a warm room until doubled in size, about 1 hour.

Make the caramel sauce:

  • Add the butter, beer and sugar to a saucepan over high heat Stir until butter is melted and combined. Stop stirring.
  • Boil for 3 minutes.
  • Remove from heat, stir in heavy cream.

Assemble:

  • Grease a 9x13 pan, pour the sauce in the bottom of the pan in an even layer.
  • Add the apples in an even layer in the bottom of the pan over the sauce. Sprinkle with cinnamon.
  • Transfer the dough to the pan, pulling to cover the apples. Press your fingers into the dough making holes across the entire loaf.
  • Cover and allow to rise for 30 minutes.
  • Preheat oven to 425.
  • Brush with remaining 1 tablespoon oil.
  • Bake until golden brown, about 15 minutes. Remove from oven and allow to cool until warm but not hot.
  • Invert onto a cutting board or serving platter.
  • Cut into squares, serve warm.