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Sourdough Apple Fritter Focaccia Recipe

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4.3 from 55 reviews

This Sourdough Apple Fritter Focaccia recipe combines the tangy depth of a sourdough starter with the sweet, cinnamon-spiced warmth of an apple fritter topping, finished with a luscious vanilla glaze. The focaccia dough is enriched with fruit and butter, offering a moist, pull-apart texture that’s perfect for brunch or dessert. The method involves a slow, overnight fermentation for maximum flavor development, gentle stretch and folds, and baking to golden perfection. Each bite delivers a perfect balance of tangy, sweet, and warmly spiced flavors with a delightful soft crumb and caramelized apple topping.

  • Total Time: Approximately 10 hours including fermentation and cooling
  • Yield: 12 servings

Ingredients

Focaccia Dough

  • 200 g active sourdough starter (about 1 cup)
  • 400 g warm water (about 1 ⅔ cups, 110°F)
  • 10 g salt (1 ½ teaspoons)
  • 510 g unbleached flour (about 3 ½ cups)
  • Avocado cooking spray or cooking spray of choice (for greasing bowl)
  • 30 g salted butter, melted (about 2 Tablespoons, for baking dish)

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 the active sourdough starter and warm water. Whisk until the starter is evenly dissolved. Add salt and flour, then whisk together to form a very wet, sticky dough. Do not expect it to come together immediately; this is normal. Let the dough rest for 30 minutes.
  2. Perform Stretch and Fold: After resting, do one set of stretch and folds. With slightly wet fingers, stretch one side of the dough upwards and fold it into the center. Rotate the bowl slightly and repeat 8-10 times to incorporate all sides. The dough will remain wet and stretchy.
  3. Bulk Fermentation (1st Proof): Spray a second mixing bowl with cooking spray. Transfer the dough into the greased bowl, cover with a damp kitchen towel, and place in an unheated oven with the oven light on. Let ferment for about 4 hours until the dough grows 50-75%, becomes bubbly and jiggly, and passes the poke test (dough springs slowly and leaves slight indentation).
  4. Prepare Baking Dish & Transfer Dough: Line a 9×13 inch glass baking dish with parchment paper. Pour melted butter evenly over parchment to coat the bottom. Transfer the proofed dough into the dish, gently stretching it to the edges. Let it rest while you prepare the topping.
  5. Apple Fritter Topping Preparation: Peel and finely dice apples. In a medium saucepan over low heat, melt butter, then remove from heat. Stir in brown sugar, cinnamon, and vanilla extract carefully to avoid burning. Fold in the diced apples.
  6. Incorporate Apple Mixture into Dough: Scoop about one-third of the apple mixture onto the dough. Using your hands, fold the dough over the mixture by pulling the edges towards the center. Flip the dough seam-side down into the pan, then gently spread it to the edges.
  7. Second Proof: Cover dough with a damp kitchen towel and place pan back into the unheated oven with the oven light on. Let rise about 1 hour or until the dough nearly doubles in size and fills the pan, becoming bubbly.
  8. Preheat Oven: After 2nd proof, remove pan from oven and place on counter. Preheat oven to 425°F (218°C).
  9. Dimple Dough and Add Remaining Topping: Warm the remaining cinnamon sugar apple mixture on low heat to make it pourable. Spread it evenly over the top of the dough. Use your fingers to create dimples all over by poking and gently pushing the dough, fully covering it with the apple topping.
  10. Bake Focaccia: Place the pan on the lowest rack of the oven. Bake for 25-30 minutes until the focaccia is golden brown and bubbling.
  11. Prepare Vanilla Glaze: While focaccia cools, combine powdered sugar, vanilla extract, and milk in a small bowl until smooth.
  12. Glaze Focaccia: Once the focaccia has fully cooled in the pan, remove it carefully using the parchment paper and transfer to a wire rack set over a shallow baking tray. Brush the vanilla glaze all over the top and sides of the focaccia. Let the glaze set before serving.

Notes

  • For best flavor, try the overnight fermentation option: allow the dough to ferment a few hours at room temperature after mixing and one stretch and fold, then cover and refrigerate overnight. Continue with the second proof in the morning, allowing extra time for the dough to come to room temperature.
  • The poke test is essential for properly gauging dough readiness. Wet your finger before poking.
  • Wet fingers or lightly oiled hands help manage the very sticky dough.
  • Using cooking spray in bowls and the baking dish helps with transferring the wet dough and prevents sticking.
  • Warm the apple topping gently to avoid burning the sugar and ensure it spreads easily.
  • Keep an eye on your oven temperature and rack placement to avoid overbrowning.
  • Author: Olivia
  • Prep Time: 30 minutes active + 4 hours bulk fermentation + 1 hour second proof (can be done overnight with refrigeration)
  • Cook Time: 25-30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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