400 g (100%) flour

320 g (80%) water (use water release by apples)

4.8 g (1.2%) yeast

10 g (2.5%) for dough

Filling

    1/2 tsp lemon juice

    zest of 1 lemon

    apples cut in small cubes

    80 g (20%) sugar for filling

    80g (20%) for filling

    1.5 tbsp ground cinnamon

    1/4 tsp vanilla extract

Add the lemon juice and some of the sugar for filling to the apples, enough to coat them. We want them to release their juices.

Measure the amount of water release by apples and add enough water to make the recipe amount.

Proof yeast with warm water, between 40.5°C/105°F and 46°C/115°F.

Place all liquids first (including juice from apples), so their at the bottom of the bowl, follow by the dry ones.

Mix all ingredients (start at low speed) until the dough is nice and elastic, it won’t be as firm as other bread doughs because it has a lot of water.

Cover a sheet pan with parchment paper, and butter the paper right before taking the dough out.

Spread dough and top with filling, saving some amount to top at the end.

Fold dough on itself, using one third of the dough, and the the other third on top. Similar to closing a pamphlet. This makes sure the filling stays mostly inside, preventing burning.

Rotate the dough, so the longer edge matches with the pan.

Let dough rest for 45 min to 2 hours, until it doubles in size. The dough should filled the pan completely.

Add the remaining filling to the top, and create dimples.

Preheat the oven to 420°F.

Make dimples, and drizzle olive oil. Add any extra toppings.

Bake it for 18-23 min.