Sourdough Apple Fritter Focaccia Recipe
This Sourdough Apple Fritter Focaccia combines the tangy depth of sourdough bread with a sweet, spiced apple filling reminiscent of classic apple fritters. Tender, fluffy dough envelops a luscious caramelized apple mixture, finished with a smooth vanilla glaze for the perfect balance of sweet and tangy flavors. Ideal for a fall brunch or a comforting dessert, this focaccia offers an inviting homemade treat that highlights seasonal apples and aromatic spices.
- Prep Time: 20 minutes active, plus 8-9 hours bulk fermentation and 1-2 hours second rise
- Cook Time: 30 minutes
- Total Time: Approximately 10 to 12 hours (including fermentation and rising times)
- Yield: 2 loaves (two 9x13 inch pans) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Dough:
- 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)
For the Apple Filling:
- 8 large apples, peeled and diced
- 1 cup brown sugar
- 4 tsp cinnamon
- ¼ tsp nutmeg
- 4 tbsp butter
- 2 tsp vanilla extract
- Pinch of salt
For the Vanilla Glaze:
- 2 cups powdered sugar
- 4–6 tbsp milk
- 2 tsp vanilla extract
- Pinch of salt
Optional Twists:
- Add chopped toasted pecans or walnuts to the apple mixture
- Swirl in cream cheese dollops before baking for extra richness
- Replace some apples with pears for a softer flavor
- Sprinkle turbinado sugar on top before baking for a crunchy crust
Instructions
- Make the Dough: In a large bowl, combine the bread flour, warm water, active sourdough starter, and salt. Mix until all ingredients are incorporated. Let the dough rest for 30 minutes. Then, over the next 2 hours, perform stretch-and-folds every 30 minutes to develop gluten. Cover the dough and allow it to bulk ferment at room temperature overnight for 8 to 9 hours, letting it rise and develop flavor.
- Prepare the Apple Filling: In a medium saucepan, melt the butter over medium heat. Add peeled, diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook the mixture for 10 to 12 minutes until the apples are soft and caramelized, stirring occasionally. Remove from heat and stir in vanilla extract. Allow the filling to cool completely before assembling.
- Assemble: Generously drizzle olive oil into two 9×13 inch baking dishes. Divide the risen dough evenly between the pans. Allow the dough to rise again for 1 to 2 hours until puffy. Using oiled fingers, dimple the dough to create the characteristic focaccia texture, then press the cooled apple filling evenly over the surface.
- Bake: Preheat the oven to 425°F (220°C). Place the baking dishes in the oven and bake the focaccia for approximately 30 minutes or until the crust is golden brown and the apple filling is bubbling. Once baked, remove from the oven and allow to cool slightly before glazing.
- Glaze: In a bowl, whisk together powdered sugar, 4 to 6 tablespoons of milk (adjust for desired consistency), vanilla extract, and a pinch of salt until smooth. Drizzle the glaze generously over the warm focaccia before serving.
Notes
- The sourdough starter should be active and bubbly for best rising results.
- Use tart or sweet apples based on your preference; Granny Smith or Honeycrisp work well.
- The dough needs a long fermentation to develop flavor and texture.
- Make sure the apple filling is completely cooled before placing it on the dough to prevent sogginess.
- Optional nuts or cream cheese add extra flavor and texture if desired.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: sourdough apple focaccia, apple fritter bread, sourdough bread recipe, sweet bread, apple cinnamon bread, homemade focaccia, caramelized apple bread, fall baking
Find it online: https://ricoloranz.com/sourdough-apple-fritter-focaccia-recipe/
