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Sourdough Apple Fritter Focaccia Recipe

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4.2 from 11 reviews

  • Author: Molly
  • Total Time: 10 hours 15 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Sourdough Apple Fritter Focaccia recipe combines the tangy depth of sourdough with the sweet, warmly spiced flavors of cinnamon and brown sugar apples. The focaccia dough is wet and sticky, given time to ferment for a light, airy texture, then topped with a cinnamon sugar apple fritter mixture and finished with a vanilla glaze. Perfect for a unique brunch or dessert bread, it showcases a delightful blend of soft sourdough bread and apple fritter toppings in every bite.

Ingredients

Focaccia Dough

  • 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)

Apple Fritter Topping

  • 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)

Vanilla Glaze Icing

  • 120 g powdered sugar (about 1 cup)
  • 30 g milk (about 2 Tablespoons)
  • 2 g vanilla extract (1/2 teaspoon)

Instructions

  1. Mix Dough: In a large mixing bowl, combine active sourdough starter and warm water. Whisk until the starter is evenly dissolved to create a uniform mixture.
  2. Add Salt and Flour: Incorporate the salt and unbleached flour into the starter mixture, whisking to combine. The dough will be very wet and sticky and will not come together immediately, which is normal. Let it rest for 30 minutes to hydrate the flour.
  3. Stretch and Fold: After the 30-minute rest, perform one set of stretch and folds. With slightly wet fingers, grab one side of the dough and stretch it upward, then fold it into the center. Rotate the bowl and repeat 8-10 times until all sides have been stretched and folded. This strengthens the dough without kneading.
  4. Bulk Fermentation: Spray a second mixing bowl with cooking spray to prepare for the sticky dough. Transfer the dough to this greased bowl and cover with a damp kitchen towel. Place in an unheated oven with the oven light on to provide gentle warmth. Let ferment for about 4 hours or until the dough has grown 50-75%, is bubbly, jiggly, and passes the poke test (indents remain slightly without bouncing back).
  5. Prepare the Baking Dish: Line a 9×13-inch glass baking dish with parchment paper and spread the reserved 30 g melted butter over the bottom. Transfer the proofed dough to the baking dish and gently stretch it to cover the bottom. Allow it to rest as you prepare the apple topping.
  6. Apple Fritter Topping Preparation: Peel and finely dice the apples. In a medium saucepan over low heat, melt 115 g butter, remove from heat, then stir in brown sugar, cinnamon, and vanilla extract. Fold in the diced apples, ensuring the mixture is combined but prevent burning by heating gently.
  7. Incorporate Topping and Second Proof: Scoop about one-third of the cinnamon sugar apple mixture onto the dough in the pan. Fold it into the dough by pulling the edges toward the center, then flip the dough so the seam side is down. Gently spread the dough to the edges of the pan. Cover with a damp towel and place back in the oven with light on for the second rise, about 1 hour or until nearly doubled and bubbly.
  8. Preheat Oven: Remove the baking dish from the oven and set on the counter. Preheat the oven to 425℉ (218℃) to prepare for baking.
  9. Dimpling and Final Topping: Warm the remaining cinnamon sugar apple mixture on low heat until pourable. Spread this evenly over the dough. Use your fingers to poke dimples all over the dough surface, gently pushing down and expanding the dough while incorporating the topping.
  10. Bake Focaccia: Place the baking dish on the lowest oven rack and bake for 25-30 minutes until the focaccia is golden brown and bubbling.
  11. Cool and Glaze: Allow the focaccia to cool completely in the pan. Remove it carefully with parchment paper to a wire rack set over a tray. Whisk together powdered sugar, vanilla extract, and milk to make the glaze. Brush the glaze evenly over the cooled focaccia, including the sides, and allow it to harden before slicing and serving.

Notes

  • The dough is very wet and sticky, which is normal for this recipe and produces a light, airy crumb.
  • Use the oven with the light on (but not heated) as a warm spot to speed up fermentation.
  • The poke test is crucial to know when your dough is ready during proofing: a slow spring back that leaves an indentation means it’s ready.
  • The overnight fermentation option allows you to mix the dough and perform stretch and folds in the late afternoon, then refrigerate overnight to develop flavor. Resume from the second proof in the morning.
  • Be careful not to burn the cinnamon sugar and butter when warming on the stove; remove from heat before adding sugar and spices.
  • When folding the cinnamon apple mixture into the dough, expect it to be messy; this helps incorporate flavor layers.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/sourdough-apple-fritter-focaccia-recipe/