Introduction

Sourdough Apple Fritter Focaccia is a delightful blend of tangy sourdough dough and sweet, spiced apple filling. This unique twist on traditional focaccia offers a soft, airy bread with a caramelized apple topping, finished with a smooth vanilla glaze. It’s perfect for breakfast, dessert, or a special snack.

A square cinnamon apple monkey bread sits on a wooden cutting board, showing three visible layers of fluffy, golden-brown dough chunks studded with soft, caramelized apple pieces. The chunky dough pieces have a slightly crisp, dark brown exterior with a gooey, sticky texture where they meet the tart apple cubes, which are caramelized with cinnamon and sugar, giving a rich amber color. The whole top is drizzled with thin white icing streams that lightly coat the bread and drip down the sides, contrasting with the warm tones of the bread and apple pieces. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1000g (about 8 cups) bread flour
800g (about 3½ cups) warm water
200g (about 1 cup) active sourdough starter
24g (about 4 tsp) salt
4 tbsp olive oil (plus more for pan and drizzling)
8 large apples, peeled and diced
1 cup brown sugar
4 tsp cinnamon
¼ tsp nutmeg
4 tbsp butter
2 tsp vanilla extract (plus 2 tsp for glaze)
Pinch of salt (for filling and glaze)
2 cups powdered sugar
4–6 tbsp milk

Instructions

Step 1: In a large bowl, combine the bread flour, warm water, active sourdough starter, and salt. Mix until just combined. Let the dough rest for 30 minutes.
Step 2: Perform stretch-and-folds on the dough every 30 minutes over the next 2 hours to develop gluten.
Step 3: Cover the bowl and let the dough bulk ferment at room temperature overnight (8–9 hours).
Step 4: Meanwhile, prepare the apple filling. Melt butter in a saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook for 10–12 minutes until the apples are soft and caramelized. Stir in the vanilla extract, then let the mixture cool completely.
Step 5: Drizzle olive oil in two 9×13-inch baking dishes. Divide the dough evenly into the pans. Let the dough rise for 1–2 hours until puffy.
Step 6: Using oiled fingers, gently dimple the dough surface. Press the cooled apple filling generously onto the dough.
Step 7: Preheat the oven to 425°F (220°C). Bake the focaccias for about 30 minutes or until golden brown and bubbling.
Step 8: While the focaccia cools slightly, mix the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth to create the glaze.
Step 9: Drizzle the vanilla glaze generously over the warm focaccia before serving.

Tips & Variations

Add chopped toasted pecans or walnuts to the apple mixture for added crunch and flavor.
Swirl in dollops of cream cheese before baking for extra richness and creaminess.
Replace some apples with pears for a softer, more subtle fruit flavor.
Sprinkle turbinado sugar on top of the focaccia before baking for a crunchy, caramelized crust.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 3 months. Reheat gently in a warm oven or toaster oven to refresh the texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

A square, golden-brown monkey bread sits on a white wooden board, with visible layers of soft, puffy dough pieces that are caramelized on the top with dark brown cinnamon sugar. The dough pieces are topped with small chunks of soft, cooked apple that are glossy and light golden, nestled between the cinnamon dough. A shiny, white glaze is drizzled unevenly over the entire bread, pooling slightly at the bottom edges. The bread looks sticky and sweet with the contrast between the dark cinnamon crust and the creamy glaze. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, you can substitute sourdough starter with active dry yeast, but the flavor and texture will differ. Use about 2¼ teaspoons of yeast and adjust fermentation times accordingly.

Can I prepare the apple filling in advance?

Absolutely. The apple filling can be made a day ahead and refrigerated. Bring it to room temperature before spreading on the dough for best results.