Sourdough Apple Fritter Focaccia

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple cinnamon bread, cinnamon sugar focaccia, sourdough apple bread recipe, sourdough apple dessert bread, sourdough apple fritter focaccia, sourdough dessert, sourdough fall recipes, sweet sourdough focaccia recipe

Prep Time: 15

Cook Time: 35

Total Time: 12 55

Servings: Focaccia

A deliciously soft sourdough apple fritter focaccia with a rich cinnamon-sugar butter and fresh apples, finished with a sweet glaze.

Print Recipe

Equipment

1 Kitchen Scale
1 Medium/ Large Mixing Bowl
1 Dough Whisk
1 small bowl for icing
1 9x13 Baking Pan or 12" Cast Iron Skillet
1 Foil for covering while baking
1 Digital thermometer

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 9x13” 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.