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Sourdough Apple Fritter Focaccia

Close-up of a slice of sourdough apple fritter focaccia, showcasing tender apple slices and a glistening glaze.

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A sweet and tangy focaccia featuring caramelized apples and a glossy glaze, perfect for fall baking.

Ingredients

Scale
  • 150g active sourdough starter
  • 350g all-purpose flour
  • 250ml warm water
  • 10g salt
  • 50g granulated sugar
  • 2 large apples, peeled, cored, and diced
  • 50g unsalted butter
  • 50g brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 100g powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. In a large bowl, combine sourdough starter, warm water, and flour. Mix until just combined.
  2. Cover and let rest for 30 minutes.
  3. Add salt and granulated sugar to the dough. Knead for 5-7 minutes until smooth and elastic.
  4. Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 4-6 hours, or until doubled in size.
  5. While the dough rises, prepare the apple filling. In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook until apples are softened and caramelized, about 10-15 minutes. Let cool.
  6. Gently punch down the dough and spread it into a greased 9×13 inch baking pan.
  7. Dimple the top of the dough with your fingers. Scatter the cooled apple filling evenly over the dough.
  8. Cover and let rise for another 1-2 hours.
  9. Preheat oven to 400°F (200°C).
  10. Bake for 25-30 minutes, or until golden brown.
  11. While the focaccia bakes, prepare the glaze. Whisk together powdered sugar, milk, and vanilla extract until smooth.
  12. Let the focaccia cool slightly in the pan, then drizzle with the glaze.

Notes

  • For a richer flavor, use a mix of apple varieties.
  • Ensure your sourdough starter is active and bubbly before using.
  • Adjust cinnamon and nutmeg to your preference.
  • The glaze can be made thicker or thinner by adjusting the amount of milk.

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