Introduction

This sourdough apple fritter focaccia is a delightful twist on traditional focaccia, swirled with cinnamon sugar apples and topped with a sweet vanilla glaze. It’s like enjoying an apple fritter from your favorite donut shop, but with the wonderful texture and tang of sourdough. Perfect for breakfast or an afternoon treat!

A close-up view of a rectangular apple cinnamon pastry resting on white parchment paper over a white marbled surface. The pastry has one visible layer, topped with golden brown, small diced apple pieces mixed with a sticky, glossy cinnamon glaze that creates a shiny, slightly uneven texture across the surface. A thin white icing is drizzled unevenly over the pastry, adding a light contrast over the rich brown and caramel tones. Around the pastry, there are whole red apples and a glass jar with cinnamon powder on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g active sourdough starter (about 1 cup)
400 g warm water (about 1⅔ cups; between 110℉-115℉)
10 g salt (1½ teaspoons)
510 g unbleached flour (about 3½ 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)

Instructions

Step 1: In a large mixing bowl, combine active sourdough starter and warm water. Whisk until the starter is evenly dissolved.
Step 2: Add salt and flour to the mixture, then whisk to combine. The dough will be very wet and sticky; this is normal. Let it rest for 30 minutes.
Step 3: Perform one set of stretch and folds: with slightly wet fingers, stretch one side of the dough upward and fold into the center. Rotate the bowl and repeat 8-10 times until all sides are stretched and folded.
Step 4: Spray a second mixing bowl with cooking spray. Transfer the dough to this greased bowl, cover with a damp towel, and place in an oven with the light on but not heated. Let ferment for about 4 hours until the dough has grown 50%-75%, is bubbly and jiggly, and passes the poke test (dough springs slowly and leaves slight indentation).
Step 5: Line a 9×13 glass baking dish with parchment paper. Pour the melted butter over the parchment and spread to cover the bottom. Transfer the dough to the pan and gently stretch to the edges; let sit while preparing the topping.
Step 6: Peel and finely dice the apples. In a medium saucepan over low heat, melt the 115 g butter, then remove from heat and stir in brown sugar, cinnamon, and 2 g vanilla extract. Fold in the diced apples.
Step 7: Scoop about one-third of the cinnamon sugar apple mixture onto the dough in the pan. Fold the dough sides into the center to incorporate the mixture. Flip the dough so the seam is down and spread out gently to the edges.
Step 8: Cover the pan with a damp kitchen towel and place back in the oven with light on for a second rise of about 1 hour, or until nearly doubled in size and mostly filling the pan.
Step 9: Remove the pan and preheat the oven to 425℉. Warm the remaining apple mixture on low heat until pourable. Spread it evenly over the dough and use your fingers to create dimples, expanding and pushing down the topping gently.
Step 10: Bake on the lowest oven rack for 25-30 minutes until the focaccia is bubbling and golden brown.
Step 11: Let cool in the pan before carefully removing with the parchment paper onto a wire rack. In a small bowl, mix powdered sugar, 2 g vanilla extract, and milk to make a glaze. Brush the glaze over the focaccia, including the sides, and allow it to set before slicing and serving.

Tips & Variations

Use ripe, firm apples like Honeycrisp or Fuji for the best texture and sweetness.
If you prefer a less sweet focaccia, reduce the brown sugar in the apple mixture by half.
For a dairy-free option, substitute butter with coconut oil and milk with almond or oat milk in the glaze.
Try adding chopped nuts like pecans or walnuts to the apple mixture for extra crunch.
Make this dough the night before for an easy overnight ferment—just allow extra time for it to come back to room temperature before baking.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices in a warm oven at 350℉ for 5-8 minutes to refresh the texture and soften the glaze.

How to Serve

A thick, rectangular cinnamon roll is covered in shiny melted white icing and studded with many small brown apple pieces that create a textured surface; it sits on a white marbled board. To the top left is a cut apple showing its pale cream inside, while whole red apples sit around the board, adding a fresh colorful touch. A small glass container filled with ground cinnamon powder rests to the right. The background is a rustic wooden table with scattered cinnamon powder. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

This recipe relies on the natural fermentation of a sourdough starter for flavor and texture. Using instant yeast would change the flavor profile and rise times, so it’s best to follow the recipe as written for optimal results.

How do I know when the dough is properly proofed?

Look for the dough to grow about 50% to 75% in size, become bubbly and jiggly, and pass the poke test—when poked lightly, the dough should spring back slowly and leave a slight indentation.

Sourdough Apple Fritter Focaccia Recipe

Print Recipe

★★★★★

4.5 from 65 reviews

This sourdough apple fritter focaccia is a delightful twist on traditional focaccia, featuring a sweet, cinnamon-sugar apple filling swirled throughout and piled on top. Made exclusively with an active sourdough starter and no instant yeast, it offers a rich, buttery flavor reminiscent of your favorite apple fritter donut. Soft, bubbly, and golden-baked, finished with a vanilla glaze, this bread combines the tang of sourdough with the sweet warmth of apples and cinnamon for a truly indulgent treat perfect for breakfast, brunch, or dessert.

Author: Lena
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 5 hours 15 minutes (including proofing and baking)
Yield: 1 focaccia (9×13 inch pan, serves 8-10) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Focaccia Dough

200 g active sourdough starter (about 1 cup)
400 g warm water (about 1 ⅔ cups; temperature between 110ºF – 115ºF)
10 g salt (1 ½ teaspoons)
510 g unbleached flour (about 3 ½ cups)
Avocado cooking spray or cooking spray of choice (for spraying mixing bowl)
30 g salted butter, melted (about 2 Tablespoons; reserved 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

Mix Dough: In a large mixing bowl, combine the active sourdough starter and warm water, whisking until the starter is evenly dissolved.
Add Salt and Flour: Add salt and unbleached flour to the mixture and whisk to combine into a wet, sticky dough. Do not expect it to come together immediately; this is normal. Let the dough rest for 30 minutes.
Stretch and Fold: After the rest, perform one set of stretch and folds: with slightly wet fingers, pull one side of the dough upward and fold it into the center, rotating the bowl to repeat 8-10 times until all sides have been folded. This helps develop gluten in the wet dough.
Bulk Fermentation (First Proof): Spray a second mixing bowl with cooking spray to prevent sticking. Transfer the dough into this greased bowl, cover with a damp kitchen towel, and place inside an oven with the light on (oven off) to provide gentle warmth. Let ferment covered for about 4 hours or until the dough increases in size by 50%-75%, becomes bubbly, jiggly, and passes the poke test (slowly springs back, leaving a slight indentation).
Prepare Baking Dish: Line a 9×13 inch glass baking dish with parchment paper. Pour 30 grams (2 tablespoons) melted butter over the paper and spread to coat the bottom. Transfer the proofed dough to the dish and gently stretch it to the edges. Let it rest while preparing the apple topping.
Mix Apple Fritter Topping: Peel and finely dice the apples. In a medium saucepan, melt 115 grams butter on low heat. Remove from heat and stir in brown sugar, cinnamon, and vanilla extract. Fold in diced apples carefully, ensuring they are coated but not cooking the apples further.
Incorporate Filling: Scoop about one-third of the cinnamon sugar apple mixture onto the dough in the baking pan. Fold the dough by pulling the sides into the center to incorporate the filling messily. Flip the dough seam side down and gently stretch it back out to evenly cover the pan.
Second Proof: Cover the pan with a damp kitchen towel and place back into the oven with the light on for 1 hour or until the dough nearly doubles in size and fills the pan, becoming bubbly and expanded.
Add Remaining Topping & Dimple Dough: Preheat the oven to 425ºF. Warm the remaining apple topping on low heat to make it pourable, then spread it evenly over the top of the dough. Use your fingers to poke dimples all over the dough surface, pushing the topping down and expanding the dough gently to the edges again.
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.
Prepare Vanilla Glaze: Allow the focaccia to cool fully in the pan. Remove carefully with the parchment paper and place on a wire rack over a baking tray. In a small bowl, combine powdered sugar, vanilla extract, and milk. Brush the glaze generously on top and sides of the cooled focaccia. Let the glaze harden before slicing and serving.

Notes

The dough is very wet and sticky; this is typical for sourdough focaccia and necessary for its texture.
The poke test is essential to gauge fermentation; if the dough springs back too quickly, it needs more proofing time.
Using the oven light on provides gentle warmth that speeds fermentation without cooking the dough.
For an overnight method, prepare the dough and complete the first stretch and fold, then refrigerate covered overnight. Allow the dough to come to room temperature before continuing with the second proof and baking.
Be careful when adding the apple topping to avoid burning the sugar mixture; always remove from heat before adding sugar.
This recipe does not use instant yeast; the rise depends solely on the active sourdough starter.

Keywords: sourdough focaccia, apple fritter bread, cinnamon sugar apple focaccia, sourdough bread recipe, sweet focaccia, apple bread