Sourdough Apple Fritter Focaccia
One morning I woke up to dough that had completely over fermented… like, way past the point of saving for a decent loaf. I’d heard people say you can turn over fermented dough into focaccia, but it was breakfast time, and I was craving something fun—something like an apple fritter. And then it hit me: why not make a sourdough apple fritter focaccia?
So, I grabbed my phone, hit record, and just went for it. I posted the video, and it instantly blew up. We’re talking millions of views. Since then, it’s become one of the most popular recipes on my entire website, all because of one “oops” moment in my kitchen.
The good news is you don’t have to over ferment your dough to make this. It’s super flexible and easy to pull together. Let me show you how I made it!
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Here’s How I Made It-
Prepare the Focaccia Dough (Night Before Baking):
- In a large mixing bowl, combine 100g active sourdough starter, 375g filtered water, 30g honey and mix until milky. Then, add 500g unbleached bread flour, and 10g salt. Mix until fully incorporated and let rest for about 30 minutes.
- Perform a couple of sets of stretch and folds 30 minutes apart to strengthen the dough. Cover and let the dough bulk ferment at room temperature overnight (8–12 hours).
Baking the Apple Fritter Focaccia (Next Morning):
- Preheat your oven to 425°F (218°C). Peel and chop 1 apple, then set it aside.
- In a small bowl, melt 1 stick of unsalted butter. Use a portion to grease a 9×13” baking pan or 12 inch cast iron skillet. Mix the remaining melted butter with 1–2 tbsp cinnamon and ¼–½ cup brown sugar depending on how sweet you want it.
- Transfer the dough into the greased baking pan, gently stretching it to cover the bottom.
- Pour the cinnamon sugar butter over the dough. Evenly distribute the sliced apples on top. Use your fingers to dimple the dough, pressing the toppings into it.
- Cover the pan with foil and bake at 425°F (218°C) for 15 minutes.
- Remove the foil and bake uncovered for an additional 20 minutes, or until golden brown.
Prepare the Glaze:
- While the focaccia bakes, whisk together 1 cup of powdered sugar, 1 tsp vanilla extract, 1 tbsp. milk, and a pinch of salt until smooth.
Finish & Serve:
- Remove the focaccia from the oven, check internal temp (205°F), and let it cool for a few minutes, and drizzle the glaze over the top.
- Slice, serve, and enjoy!
This recipe is proof that mistakes can lead to something truly special. If you ever find yourself with over fermented dough, don’t throw it away—turn it into something amazing!
If You Like This Recipe, Try These:
- Sourdough Lemon Blueberry Focaccia– A sweet focaccia with fresh lemon and blueberry muffin flavors!
- Easy Overnight Focaccia – A simple, foolproof savory focaccia that requires minimal effort and delivers incredible flavor.
- Soft Sourdough Sandwich Bread – Light, fluffy, and perfect for sandwiches or toast—your go-to everyday sourdough loaf!
Sourdough Apple Fritter Focaccia
A deliciously soft sourdough apple fritter focaccia with a rich cinnamon-sugar butter and fresh apples, finished with a sweet glaze.
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Servings: 1 Focaccia
Equipment
- 1 Medium/ Large Mixing Bowl
- 1 small bowl for icing
- 1 9×13 Baking Pan or 12" Cast Iron Skillet
- 1 Foil for covering while baking
Ingredients
For Dough – Prepare The night before
- 100 g active sourdough starter
- 375 g Filtered water
- 30 g Honey
- 500 g Unbleached bread flour
- 10 g Salt
Cinnamon Sugar Butter
- 113 g Unsalted Butter Melted (1 Stick)
- 1-2 tbsp Cinnamon
- 60g or ¼–½ cup Brown sugar
For the Glaze
- 120g or 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 tbsp Milk
- Pinch of Salt
Additional Topping
- 1 apple peeled and chopped
Instructions
Prepare the Dough (Night Before Baking):
- In a large mixing bowl, combine the active sourdough starter, filtered water, and honey until milky. Then add the unbleached bread flour and salt. Mix until fully incorporated and let it rest for about 30 minutes.100 g active sourdough starter, 375 g Filtered water, 30 g Honey, 500 g Unbleached bread flour, 10 g Salt
Stretch and Folds:
- Perform 1-2 of sets of stretch and folds 30 minutes apart to build strength in the dough.
Bulk Fermentation:
- Cover and let the dough bulk ferment (rise) at room temperature for 8–12 hours, or overnight. Fermentation will happen faster in a warm kitchen and take longer in a cooler kitchen. The dough should look doubled in size, bubbly, and airy when it’s ready. Don’t stress if it goes a little too long! Focaccia is very forgiving, and slightly over-fermented dough will still work!
The next morning:
- Preheat your oven to 425°F (218°C).
- Peel and chop 1 apple then set aside.1 apple
- In a small bowl, melt the 1 stick of unsalted butter and use a portion to grease a 9×13” baking pan or 12" cast iron skillet. Mix the remaining melted butter with cinnamon and brown sugar.113 g Unsalted Butter, 60g or ¼–½ cup Brown sugar, 1-2 tbsp Cinnamon
- Transfer the dough into the greased baking pan, gently stretch it to the sides of the pan so its covering the bottom. Pour the cinnamon sugar butter over the dough. Evenly distribute the sliced apples on top. Use your fingers to dimple the dough, pressing the toppings into it.
Bake:
- Cover the pan with foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until golden brown and 205°F internal temp.
Prepare the Glaze:
- While the focaccia bakes, whisk together powdered sugar, vanilla extract, milk, and a pinch of salt until a smooth icing forms.120g or 1 cup Powdered sugar, 1 tsp Vanilla extract, 1 tbsp Milk, Pinch of Salt
Finish & Serve:
- Remove the focaccia from the oven, let it cool for 5 minutes, and drizzle the glaze over the top.
- Slice, serve, and enjoy!
Video
Notes
I’ve included a range for the brown sugar and cinnamon because everyone likes their apple fritters a little different! Use the lower amount for a less sweet, lightly spiced focaccia, or the higher amount for a sweeter, more cinnamon forward flavor. Feel free to adjust it to your taste.
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