Print

Apple Fritter Focaccia Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This Apple Fritter Focaccia is a delightful twist on the classic Italian bread, featuring a soft, airy focaccia dough topped with a cinnamon apple mixture that caramelizes beautifully during baking. Finished with a sweet vanilla glaze, this treat combines the flavors of apple fritters with the texture of focaccia for a perfect breakfast or dessert option.

Ingredients

Scale

Focaccia

  • 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

Topping

  • 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

Glaze

  • 1 cup (125 g) confectioners’ sugar
  • 2–3 tablespoons whole milk

Instructions

  1. Bloom the yeast: In a large bowl, combine the warmed water, granulated sugar, and active dry yeast. Let the mixture rest for about 5 minutes until the yeast blooms and becomes frothy, indicating it’s active.
  2. Add oil and dry ingredients: Pour half of the vegetable oil into the yeast mixture, reserving the rest. Then add the all-purpose flour and kosher salt, stirring to form the dough.
  3. First rise: Transfer the dough to a greased bowl and cover it. Let it rise in a warm place for about 1 hour or until it doubles in size.
  4. Prepare the baking pan: Preheat the oven to 450°F (232°C). Pour the remaining oil into a 9×11-inch baking pan and use a pastry brush to coat the bottom evenly.
  5. Shape the dough: Transfer the risen dough to the prepared pan, spreading it out gently to reach the edges.
  6. Mix the topping: In a medium bowl, combine melted butter, light brown sugar, ground cinnamon, and vanilla extract. Stir until fully blended, then fold in the finely diced apples until well coated.
  7. Layer the filling: Spread one-third of the apple mixture evenly over the dough. Gently fold the edges of the dough inward over this filling, then flip the dough so the seam side is down. Press and stretch the dough back out toward the edges of the pan.
  8. Dimple the dough: Using your fingertips, create deep dimples all over the surface of the dough to create the characteristic focaccia texture.
  9. Add remaining topping and bake: Evenly spread the remaining apple mixture on top of the dough. Bake in the preheated oven for 28-30 minutes until the bread is golden brown and the apples appear bubbly and caramelized.
  10. Prepare the glaze: While the focaccia bakes, whisk together confectioners’ sugar and whole milk one tablespoon at a time in a small bowl until you reach a smooth, drizzling consistency.
  11. Glaze and serve: Drizzle the glaze over the warm focaccia before slicing and serving for a deliciously sweet finish.

Notes

  • Use Granny Smith apples for a tart contrast that holds up well during baking.
  • Make sure the water for the yeast is not too hot to avoid killing the yeast; 105°-110°F is ideal.
  • Creating deep dimples in the dough helps trap the apple mixture and creates the signature focaccia texture.
  • The glaze consistency can be adjusted with milk to either thicker or thinner based on preference.
  • This focaccia is best served warm and fresh but can be stored covered at room temperature for up to 2 days.
  • For a dairy-free option, use a plant-based butter substitute and non-dairy milk in the glaze.

Keywords: Apple Fritter Focaccia, apple focaccia, cinnamon apple bread, sweet focaccia, breakfast bread, dessert focaccia

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