Apple Cinnamon Flatbread

I had my eye on a apple cinnamon sourdough flatbread recipe, so I decided to make dessert for a cookout planned for today. (I do try out new recipes that 'read well' on friends and social occasions -- do you?)

Ingredients:

Dough

• 8 1/2 ounces sourdough starter, fed or unfed
• 3/4 cup lukewarm water
• 2 teaspoons instant yeast
• 12.75 ounces All-Purpose Flour
• 1 1/2 teaspoons salt
• 2 tablespoons nonfat dry milk
• 3 tablespoons olive oil
    

Apple Topping

• 2 + pounds apples (I used 4 small red delicious, and 3 large Gala apples)
• 1/4 cup brown sugar
• 1/4 honey
     

Glaze

• 1/4 cup brown sugar + 1/2 to 1 teaspoon cinnamon sugar, moved together
• 1/4 cup syrup (released from cooked apples)
• 2 to 3 tablespoons sugar in the raw or large crystal sugar

Instructions:

1. For the Dough: Combine starter and water in stand mixer bowl. Mix in yeast, and 1 cup of flour. Let proof for 5 to 10 minutes.
2. Mix in rest of flouur, salt, milk, and oil, and knead them in mixer to make a smooth, soft dough.
3. Place the dough in a lightly greased bowl, and let it rise for 1 hour. 
4. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it.
   Note: If you start this in the evening for tomorrow's baking, punch down dough, cover bowl, and place in refrigerator overnight.
   In the morning, preheat oven to warm, then turn off. 
5. Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan). 
6. Drizzle 1 to 2 tablespoons olive oil atop the spray; the spray keeps the bread from sticking,the olive oil gives the bottom crust crunch and flavor.
   Note: If dough was in refrigerator overnight, place the cold dough on the pan, pat out to fill pan. Place in warm oven for 10 or so minutes to warm up, then remove pan from oven.
     
7. For the topping: Core the unpeeled apples, and cut each into 8 wedges.
   (Use a melon baller to remove the seeds and tough areas.) 
8. Cut each of the wedges into 3 chunks.
9. Place the chunks in a large microwave-safe bowl, and stir in the brown sugar and honey.
10.  Microwave the apples till they've softened, but still hold their shape.
    (Stir after 6 minutes, then cook for another 3 minutes or so.)
11. Drain the apples, reserving the juice. Set the apples aside to cool while the dough is rising.
    Note: If dough was in refrigerator overnight, put the apples on the dough after you remove it from the warm oven. 
12. Spread the apple chunks over the dough.
      
13. For the Drizzle: Mix 1/4 cup of the reserved syrup with 1/4 cup cinnamon/brown sugar.
14. Drizzle the syrup mixture over the apples.
    (Try to get some on every apple chunk.) 
15. Cover the bread, and let it rise for another 1 hour, or until it's puffy.
    Note: If dough was in refrigerator overnight and was warmed in the oven, it may only be 15 to 20 minutes to get puffy. 
16. Near the end of the rising time, preheat the oven to 425°F.
17. Sprinkle all over the bread with coarse sugar (such as sugar-in-the-raw) for a pretty look.
18. Bake the bread for about 25 minutes, until the crust edges are golden brown and the bread feels set in the center. 
19. Remove it from the oven, cool it on a rack.



20. Slice into 3 x 3 inch pieces. (Depending on size, makes about 24 pieces)

Carole's Notes:

This turned out well. The pre-cooking of the apples helped soften them. I did not peel the apples, which gave the topping some extra color, but you could peel them if you prefer.

The recipe was lightly adapted from http://www.kingarthurflour.com/recipes/cinnamon-apple-flatbread-recipe