Description
This cozy, caramelized focaccia combines the tang of sourdough with the sweetness of cinnamon-sugar apples and a dreamy vanilla glaze. Perfect for fall mornings, brunch gatherings, or a dessert with a twist. Think apple fritter meets sticky bun—baked into a soft, golden focaccia.
Ingredients
For the Dough:
1000g (about 8 cups) bread flour
800g (about 3½ cups) warm water
200g (about 1 cup) active sourdough starter
24g (about 4 tsp) salt
4 tbsp olive oil (plus more for pan and drizzling)
For the Apple Filling:
8 large apples, peeled and diced
1 cup brown sugar
4 tsp cinnamon
¼ tsp nutmeg
4 tbsp butter
2 tsp vanilla extract
Pinch of salt
For the Vanilla Glaze:
2 cups powdered sugar
4–6 tbsp milk
2 tsp vanilla extract
Pinch of salt
Optional Twists:
Add chopped toasted pecans or walnuts to the apple mixture
Swirl in cream cheese dollops before baking for extra richness
Replace some apples with pears for a softer flavor
Sprinkle turbinado sugar on top before baking for a crunchy crust
Instructions
Make the Dough:
In a large bowl, mix flour, water, sourdough starter, and salt until combined. Let rest 30 minutes, then perform stretch-and-folds every 30 minutes over the next 2 hours. Cover and bulk ferment at room temp overnight (8–9 hours).
Prepare the Apple Filling:
In a saucepan, melt butter over medium heat. Add apples, sugar, cinnamon, nutmeg, and a pinch of salt. Cook 10–12 minutes, until soft and caramelized. Stir in vanilla. Cool completely.
Assemble:
Drizzle olive oil in two 9×13 baking dishes. Divide dough into the pans. Let rise 1–2 hours. Use oiled fingers to dimple the dough and press in the apple filling generously.
Bake:
Preheat oven to 425°F (220°C). Bake for 30 minutes or until golden brown and bubbling. Cool slightly.
Glaze:
Mix glaze ingredients until smooth. Drizzle generously over the warm focaccia.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 380
- Sugar: 28g
- Fat: 9g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 7g