Name: Sourdough Apple Fritter Focaccia Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 10 h 15 min
Cuisine: American
Ingredients: 200 g active sourdough starter (about 1 cup); 400 g warm water (about 1 ⅔ cups, between 105℉-110℉); 10 g salt (1 ½ teaspoons); 510 g unbleached flour (about 3 ½ cups); Avocado cooking spray or cooking spray of choice (for spraying 2nd mixing bowl); 30 g salted butter, melted (reserved for baking dish, about 2 Tablespoons); 115 g salted butter (1/2 cup or 1 stick); 100 g brown sugar (1/2 cup); 2 g vanilla extract (1/2 teaspoon); 12 g ground cinnamon (2 Tablespoons); 3 medium apples (cored, peeled, and finely diced); 120 g powdered sugar (about 1 cup); 30 g milk (about 2 Tablespoons); 2 g vanilla extract (1/2 teaspoon)

Jump to Recipe· 4.2 from 11 reviews

If you’ve ever dreamed of combining the tender chew of sourdough with the sweet, cinnamony warmth of an apple fritter, then you’re in for a real treat with this Sourdough Apple Fritter Focaccia Recipe. This unique twist on classic focaccia is bursting with finely diced apples coated in buttery cinnamon sugar, creating pockets of gooey, fragrant magic with every bite. It’s the perfect balance of crisp edges, soft crumb, and sweet glaze that will have you coming back for more, whether for breakfast, brunch, or a comforting snack. Trust me, once you try this delightful creation, it’ll become your new favorite way to enjoy sourdough!

Ingredients You’ll Need

The image shows three steps in cooking a sauce or stew inside a large pot on a gas stove. The first step has a bubbling dark brown liquid with foam on top, with a wooden spatula stirring it from the left side. The second step shows many small white cubes added over the dark liquid in the pot, with the wooden spatula resting among the cubes on the right side. The third step shows the cubes now cooked and turned golden brown, soaking in the dark liquid as the wooden spatula stirs gently from the right side. The pot is large and round, the stove is white, and everything is on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients come together in this recipe to create a luscious balance of flavors and textures. Each component is carefully chosen to enhance the dough’s tenderness, the topping’s richness, and that irresistible apple fritter vibe that makes this focaccia shine.

Active sourdough starter (200 g): The heart of this bread, providing natural fermentation for flavor and structure.
Warm water (400 g): Activates the starter and hydrates the flour, essential for the dough’s soft, sticky texture.
Salt (10 g): Enhances the overall flavor and helps strengthen the dough.
Unbleached flour (510 g): The foundation of the dough, it delivers a tender yet sturdy crumb.
Avocado cooking spray: Prevents sticking and helps with dough transfer during preparation.
Salted butter (145 g total): Divided for the baking dish and topping, it brings moistness, richness, and that unmistakable buttery flavor.
Brown sugar (100 g): Sweetens the apple topping with a deep caramel note.
Vanilla extract (2 g and 2 g): Adds a warm, fragrant aroma to both the apple topping and glaze.
Ground cinnamon (12 g): The spice that evokes apple fritter magic and cozy comfort.
Apples (3 medium): Peeled, cored, and finely diced to distribute sweet, tangy apple bits throughout the focaccia.
Powdered sugar (120 g): For the smooth vanilla glaze that finishes this focaccia with a delicate sweetness.
Milk (30 g): Combines with powdered sugar to create a luscious glaze.

How to Make Sourdough Apple Fritter Focaccia Recipe

Step 1: Prepare the Sourdough Focaccia Dough

Start by whisking your active sourdough starter into warm water until fully dissolved—that’s how you awaken those wild yeasts for a lively fermentation. Then add salt and flour, stirring to form a super wet and sticky dough. Don’t worry if it looks messy at this point; that’s exactly how it should be! Let it rest for 30 minutes to hydrate the flour fully.

Step 2: Perform the Stretch and Fold

After resting, wet your fingers and gently stretch one side of the dough upward before folding it into the center. Rotate the bowl and repeat this 8 to 10 times so all sides get some love. This technique strengthens your dough’s gluten without kneading, giving the focaccia its signature airy structure.

Step 3: Bulk Fermentation

Spray a clean bowl with cooking spray to prevent sticking, then transfer your dough there and cover it with a damp towel. Place it in a warm spot—like an oven with just the light on—and let it ferment for about 4 hours, or until it’s bubbly and has grown by about half. The poke test is your best friend here: a slow spring-back means it’s ready.

Step 4: Prepare the Baking Dish and Transfer Dough

Line a 9×13 baking dish with parchment paper, then spread melted butter over the bottom. Transfer your proofed dough gently into the pan, stretching it to the edges. It might resist a bit because of its wetness, but that’s perfectly normal. Let it rest while you prepare the apple topping.

Step 5: Make the Apple Fritter Topping

In a saucepan over low heat, melt half your butter and stir in brown sugar, vanilla, and cinnamon until combined but not burnt. Fold in the finely diced apples carefully. Then scoop about a third of this mixture onto your dough and carefully fold it in by bringing the dough edges toward the center. Flip the dough seam-side down and gently spread it out again.

Step 6: Second Proof with Apple Filling

Cover the baking pan with a damp towel again and place back in your warm oven spot for about 1 hour, or until the dough nearly doubles in size and becomes bubbly. This second rise cushions your focaccia with the perfect texture and sweet apple pockets.

Step 7: Final Assembly and Baking

Preheat your oven to 425℉. Warm the remaining apple topping on low heat until it’s pourable, then evenly spread it over the dough. Using your fingers, create classic focaccia “dimples” by poking deep into the dough all over, gently pushing the apple mixture down. Bake on the lowest rack for 25 to 30 minutes until golden, bubbling, and irresistible.

Step 8: Add the Vanilla Glaze

Once your focaccia is fully cooled in the pan, transfer it to a wire rack. Mix powdered sugar, vanilla, and milk to make a smooth glaze, then brush it all over the focaccia, including the sides, for that glossy, sweet finish. Let it set before slicing and serving your masterpiece.

How to Serve Sourdough Apple Fritter Focaccia Recipe

This image shows a sliced cinnamon apple cake on white parchment paper. The top layer is covered with a thick glaze dripping over a mix of small, golden brown cooked apple pieces and a dark cinnamon swirl. Below, a soft, light beige cake layer with embedded apple chunks and air holes is visible. The cake texture looks fluffy but moist, with a rich cinnamon-brown marbled effect in some parts near the bottom. The setting includes a brown wooden table, a jar of ground cinnamon on the right side, and a bright red apple at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of ground cinnamon or a few thin apple slices on top of the glaze really elevates the presentation and adds extra layers of flavor to your Sourdough Apple Fritter Focaccia Recipe. For a touch of indulgence, consider a sprinkle of coarse sugar before baking for a subtle crunch.

Side Dishes

This wonderful focaccia pairs beautifully with simple whipped cream or your favorite vanilla ice cream for a decadent dessert. For a breakfast or brunch setting, serve it alongside a fresh fruit salad or creamy Greek yogurt to balance the sweetness with some tang and freshness.

Creative Ways to Present

Why not elevate your Sourdough Apple Fritter Focaccia Recipe by cutting it into smaller squares and serving it on a stylish wooden board or slate platter at your next gathering? Drizzle extra glaze on the side for dipping, or pair slices with a cup of spiced chai or coffee to create an unforgettable cozy experience.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container at room temperature for up to 2 days to keep the focaccia soft and fresh. If your kitchen is warm, it might be better to refrigerate it for up to 4 days, but bring it back to room temperature or warm it slightly before enjoying for the best texture.

Freezing

You can freeze the baked focaccia wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw it overnight in the fridge, then warm it gently in the oven to revive its tender crumb and melted butter aroma.

Reheating

To reheat your focaccia, place slices on a baking sheet and warm in a 350℉ oven for 5-7 minutes. This refreshes the crust’s crispness while keeping the inside soft and gooey. Avoid microwaving if possible, as it can make the bread chewy.

FAQs

Can I use a different type of flour for this recipe?

Unbleached all-purpose flour is recommended for its balance of protein and texture, but you can experiment with bread flour for a chewier focaccia or a mix of whole wheat for a nuttier flavor, keeping in mind it may affect rise and texture.

What if my kitchen isn’t warm enough for proofing?

If your home is cool, don’t fret. Using the oven with just the light on is a perfect warm spot. Alternatively, placing the dough near a radiator or on top of a warm appliance helps speed fermentation without overheating.

Can I substitute the apples with other fruits?

Absolutely! Pears or peaches work wonderfully, but be mindful that softer fruits may release more moisture, slightly changing the dough’s texture and baking time. Adjust cinnamon and sugar amounts to suit your fruit of choice.

Is it necessary to use salted butter instead of unsalted?

Salted butter adds flavor and seasoning, cutting down on the amount of added salt you need. If you only have unsalted butter, increase the salt in the dough slightly to compensate and enhance the overall flavor balance.

Can I make this Sourdough Apple Fritter Focaccia Recipe vegan?

To make it vegan, swap butter for a plant-based margarine or coconut oil, and use a non-dairy milk like almond or oat in the glaze. Keep in mind this will slightly alter the traditional apple fritter richness but will still result in a delicious focaccia.

Final Thoughts

I can’t recommend this Sourdough Apple Fritter Focaccia Recipe enough if you’re looking for a dessert or brunch bread that is truly special. The combination of sourdough tang, warm cinnamon apples, and a glossy vanilla glaze creates an experience you’ll want to share—though you might find yourself sneaking bites all to yourself. Embrace the magic of homemade with this recipe, and prepare to fall in love with sourdough all over again!