Introduction

Apple Fritter Focaccia is a delightful twist on traditional focaccia bread, combining a soft, airy dough with a sweet cinnamon-apple topping. This recipe is perfect for brunch or a cozy dessert that fills your kitchen with warm, inviting aromas.

A rectangular baked cinnamon roll cake sits in a metal baking pan on a white marbled surface. The cake has a golden-brown base layer that looks soft and fluffy. On top, there is a thick, glossy layer of white icing evenly spread, partially soaking into the cake. Scattered all over are small, evenly distributed crunchy pieces of caramelized cinnamon and diced apple, giving a textured look with shades of brown and golden. The edges of the cake are slightly puffed and browned. Around the pan, there are red and green apples and a knife with a wooden handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup water, warmed (about 105°-110°F)
2 tablespoons granulated sugar
1 teaspoon active dry yeast
⅓ cup (73 g) vegetable oil, divided
2 ½ cups (312.5 g) all-purpose flour
½ teaspoon kosher salt
½ cup (1 stick / 113 g) unsalted butter, melted
½ cup (100 g) light brown sugar, packed
2 tablespoons ground cinnamon
½ teaspoon vanilla extract
3 medium Granny Smith apples, cored, peeled, finely diced
1 cup (125 g) confectioners’ sugar
2-3 tablespoons whole milk

Instructions

Step 1: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let the mixture rest for about 5 minutes, or until the yeast begins to bloom.
Step 2: Pour half of the vegetable oil into the yeast mixture and set the remaining oil aside.
Step 3: Add the flour and kosher salt to the yeast mixture. Stir until a dough forms.
Step 4: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 5: Preheat the oven to 450°F. Pour the remaining oil into a 9×11-inch baking pan and use a pastry brush to coat the bottom evenly.
Step 6: Place the risen dough into the prepared pan. Stretch and spread it out to the edges.
Step 7: In a medium bowl, combine the melted butter, brown sugar, cinnamon, and vanilla extract. Stir until smooth, then fold in the diced apples.
Step 8: Spread one-third of the apple mixture over the dough. Fold the edges of the dough toward the center over the filling.
Step 9: Flip the dough seam-side down onto the pan and gently press and stretch it back out to the edges.
Step 10: Use your fingertips to create deep dimples all over the surface of the dough.
Step 11: Evenly spread the remaining apple mixture over the top of the dough.
Step 12: Bake for 28-30 minutes until the focaccia is golden brown and the apples are bubbly and caramelized.
Step 13: While baking, prepare the glaze by whisking the confectioners’ sugar and whole milk, adding milk one tablespoon at a time until the desired consistency is reached.
Step 14: Drizzle the glaze over the warm focaccia before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the sweet topping.
Try adding chopped nuts such as pecans or walnuts to the apple mixture for extra texture.
For a richer flavor, substitute some of the all-purpose flour with whole wheat flour.
Let the dough rise in a warm, draft-free spot to help it double properly.
If you prefer less sweetness, reduce the brown sugar slightly in the topping.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it longer, wrap tightly and refrigerate for up to 5 days. Reheat slices in a warm oven or toaster oven to restore crispness before serving.

How to Serve

A rectangular cinnamon roll cake in a metal baking pan sits on a white marbled surface with a red apple on the left and a green apple on the right. The cake has two visible layers: a golden-brown baked dough base and a thick white glaze layer spread on top. Scattered all over the glaze are small cubes of caramelized cinnamon-spiced apples that add a textured brown and golden color. To the right of the pan, a knife with a wooden handle rests on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple for this recipe?

Yes, you can use any firm apple variety you like. Tart apples like Granny Smith work best to balance the sweetness, but sweeter apples such as Fuji or Honeycrisp can also be used for a milder tartness.

Is it possible to make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it overnight. Let it come to room temperature and rise until doubled before assembling and baking.