Sweet and Tangy Sourdough Apple Fritter Focaccia recipe

This Sourdough Apple Fritter Focaccia is what happens when cozy fall flavors and the magic of sourdough meet, featuring generous pockets of cinnamon-sugared apple and a glossy vanilla glaze. It’s soft, pillowy, and spectacularly indulgent, turning your kitchen into an artisan bakery. The key step you won’t want to miss: Once dough is proofed, line a 9×13 glass baking dish with parchment paper—this helps create the irresistible caramelized edges and perfect golden bottom that make every slice unforgettable.

Ingredients You’ll Need

Don’t let the ingredient list fool you—it’s a blend of everyday staples and a few special additions, each one lending a little something magical to this focaccia. Every element plays its part, resulting in a bread that’s just as beautiful as it is delicious.

• Active sourdough starter: This provides rise, pillowy texture, and a tangy, complex flavor you just can’t get with commercial yeast.
• Warm water: The right temperature helps your starter come alive for the best fermentation.
• Salt: A must for balance—it enhances the bread’s flavor and keeps it from tasting flat.
• Unbleached flour: Unbleached flour gives the bread its classic structure and chew, with just enough heartiness.
• Avocado (or other) cooking spray: This is your secret weapon for easy transfer and zero-stick dough handling.
• Salted butter, melted (for pan): Brushed over parchment, it creates a golden, crispy base that’s out-of-this-world.
• Salted butter (for topping): Adds rich, nostalgic bakery flavor to the apple fritter swirl.
• Brown sugar: Deep, caramel sweetness that perfectly echoes classic apple fritters.
• Vanilla extract: Aromatic and inviting, vanilla rounds out the bread’s warmth.
• Ground cinnamon: The soul of apple fritters! It creates those signature spicy notes.
• Apples: Choose crisp, tart apples for the best texture and balanced sweetness.
• Powdered sugar: Essential for the silky-smooth glaze that finishes every bite.
• Milk: Loosens the glaze for perfect drips and shine.
• Vanilla extract (again, for glaze): Another gorgeous boost of flavor in the icing.

How to Make Sweet and Tangy Sourdough Apple Fritter Focaccia recipe

Step 1: Mix the Sourdough Focaccia Dough

In a large bowl, whisk your active sourdough starter with warm water until it’s cloudy and bubbly. Then add in salt and unbleached flour and stir everything together. The dough will seem wet and sticky—don’t panic, that’s what makes this focaccia so pillowy. Let it rest for 30 minutes so the flour absorbs the water and begins to work its gluten magic.

Step 2: Stretch and Fold

After the dough has rested, it’s time to add strength with a single set of stretch and folds. With wet fingers, gently lift and stretch one side of the dough, folding it into the center. Rotate the bowl and repeat until all sides are folded in. This quick process helps develop structure while keeping things easy and low-fuss.

Step 3: Bulk Fermentation

Generously spray a clean mixing bowl with avocado oil or your favorite cooking spray. Transfer in the dough (it will still be sticky!), cover with a damp towel, and let it rise in a cozy spot like your oven with just the light on. Let it grow by at least 50 to 75 percent; bubbly, jiggly dough is what you want. Test by poking—if it springs back slowly and leaves a gentle dent, you’re golden.

Step 4: Once dough is proofed, line a 9×13 glass baking dish with parchment paper

This is where the kitchen magic really starts: Once dough is proofed, line a 9×13 glass baking dish with parchment paper. Swirl two tablespoons of melted butter across the parchment, making sure every corner glistens. Gently transfer your pillowy dough into the dish, coaxing it out to the edges. This helps create that signature, golden, caramelized crust.

Step 5: Prepare the Apple Fritter Topping

Dice up fresh apples, then melt your butter and mix it with brown sugar, cinnamon, and vanilla off the heat. Fold in your apple bits until they’re glossy and coated. Now, scoop a third of this mixture onto your dough and fold it in, flipping the dough over so the cinnamon apple swirl is tucked inside.

Step 6: Second Rise

Cover the dish with a damp towel and pop it back into its warm spot for the second proof. You want the dough to get super puffy and expand to almost fill the pan—think big, bakery-style focaccia. Once dough is proofed, line a 9×13 glass baking dish with parchment paper will ensure easy removal and stellar edges after baking.

Step 7: Add Remaining Topping and Dimple

Warm up the rest of the cinnamon-apple topping until pourable and lavishly plate it over the risen dough. Use your fingers to poke deep dimples all around, pushing the topping right into the dough for gorgeous gooey pockets of goodness—no need to be gentle, this focaccia loves a rustic look.

Step 8: Bake

Bake your focaccia on the bottom rack of a preheated oven at 425℉ for 25–30 minutes. It should be bubbling and deeply golden brown. The apples and buttery topping will caramelize beautifully thanks to the parchment-lined dish—and you guessed it, once dough is proofed, line a 9×13 glass baking dish with parchment paper pays off with easy, perfect loaf release and no clean-up headaches.

Step 9: Finish with Vanilla Glaze

Let the bread cool fully in the pan before removing to a wire rack. Whisk together powdered sugar, vanilla, and milk to get a pourable glaze, then brush it generously over the top and sides. The result is drool-worthy: glossy, sweet, and picture-perfect from every angle.

How to Serve Sweet and Tangy Sourdough Apple Fritter Focaccia recipe

Garnishes

A little flourish goes a long way. Sprinkle extra cinnamon over the glaze, add a few curls of apple skin, or dust lightly with powdered sugar for that bakery-style finish. Serving warm ensures the apples are soft and the glaze slightly melty—heavenly!

Side Dishes

This Sourdough Apple Fritter Focaccia pairs beautifully with all your cozy favorites. Try it alongside a hot mug of coffee for brunch, or serve with whipped mascarpone, vanilla ice cream, or crème fraîche for dessert. For breakfast, a couple of slices with Greek yogurt and honey are out of this world.

Creative Ways to Present

Cutting your focaccia into squares or strips gives bakery vibes, while triangles feel playful and fun. Personalize each slice with a drizzle of extra glaze at the table. For a party, pre-slice and offer on a wooden board, adding little apple wedge garnishes for that wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover focaccia keeps well for up to 2 days at room temperature, loosely covered to keep it soft but not soggy. The parchment from the Once dough is proofed, line a 9×13 glass baking dish with parchment paper step helps it stay moist and fresh, keeping both the tender crumb and the gooey apple topping just right.

Freezing

If you want to save some for later, cool completely, cut into squares, and wrap each tightly in plastic wrap. Place in a zip-top bag and freeze for up to one month. Thaw at room temperature or gently warm in a low oven for a fresh-baked feel.

Reheating

For the ultimate revival, place slices on a parchment-lined baking sheet (staying true to the Once dough is proofed, line a 9×13 glass baking dish with parchment paper magic) and warm in a 300°F oven for 8–10 minutes. The glaze will soften, the apples will get gooey again, and the edges will re-crisp beautifully.

FAQs

Can I use all-purpose flour instead of unbleached flour?

Absolutely! While unbleached flour adds a hearty texture, all-purpose works well if that’s what you have on hand. You may just get a slightly lighter crumb—but it’ll still be delicious.

What kind of apples work best?

Crisp, tart varieties like Granny Smith or Honeycrisp are ideal. They hold up perfectly through baking and contrast beautifully with the sweet cinnamon filling.

Can I make this without a sourdough starter?

This recipe is built around the tang and structure that sourdough brings. If you don’t have starter, you could try a traditional yeasted focaccia recipe and add the apple fritter topping for similar vibes.

How do I know when the focaccia is done baking?

Look for bubbles at the edges, a deep golden brown color, and caramelized apples. If you gently lift the bread (thanks to the parchment from the Once dough is proofed, line a 9×13 glass baking dish with parchment paper step), the bottom should also look golden and crisp.

Can I prepare the dough the night before?

Yes! Simply follow the overnight instructions in the recipe—let the dough rest in the fridge overnight after the first stretch and fold. The next day, it’ll come together quickly and bake up beautifully.

Final Thoughts

Ready for the ultimate fall treat? You simply have to try this Once dough is proofed, line a 9×13 glass baking dish with parchment paper recipe, whether you’re a sourdough master or just learning. Every step promises flavor, fun, and those bakery-worthy results that’ll have friends and family begging for your secret. Happy baking!

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