Name: Sourdough Apple Fritter Focaccia Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 5 h 50 min
Cuisine: American
Ingredients: 200 g active sourdough starter (about 1 cup); 400 g warm water (about 1 ⅔ cups; 110℉); 10 g salt (1 ½ teaspoons); 510 g unbleached flour (about 3 ½ 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 (½ cup or 1 stick); 100 g brown sugar (½ cup); 2 g vanilla extract (½ 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 (½ teaspoon)

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If you’re a fan of tangy sourdough paired with sweet, spicy apple fritters, you’re in for a real treat. This Sourdough Apple Fritter Focaccia Recipe combines the best of both worlds—airy, flavorful sourdough bread swirled with cinnamon, brown sugar, and tender apple bits. It’s perfect for breakfast, brunch, or even a special afternoon snack with coffee or tea.

What makes this sourdough apple fritter focaccia stand out is its irresistible balance of textures and flavors. The dough is soft but structured thanks to the sourdough starter, while the topping offers that nostalgic cinnamon sugar sweetness accented by juicy apples and a vanilla glaze that ties everything together beautifully. Trust me, once you make this, it’ll be your go-to when you want something unique yet comforting.

Ingredients You’ll Need

The ingredients in this recipe work seamlessly to build incredible flavor and texture, so I recommend using fresh, quality items where possible. Picking good apples and a lively sourdough starter really makes a difference.

Active sourdough starter: Make sure it’s bubbly and active for the best rise—about one cup.
Warm water: Between 100°F and 110°F is ideal to keep your sourdough happy without killing the yeast.
Salt: Enhances flavor and strengthens the dough’s gluten structure.
Unbleached flour: I prefer unbleached for a richer taste and better dough development.
Avocado or preferred cooking spray: Prevents sticking in your mixing bowl and baking dish.
Salted butter: Divided between melted butter for your baking dish and for the cinnamon-sugar topping.
Brown sugar: Makes the topping delightfully caramelized and moist.
Vanilla extract: Adds warmth and depth to the sweet glaze and topping.
Ground cinnamon: The star spice for that classic apple fritter flavor.
Apples: I love using crisp, tart apples like Granny Smith to balance the sweetness.
Powdered sugar and milk: For the smooth vanilla glaze that finishes it off perfectly.

Variations

I like to tweak this sourdough apple fritter focaccia recipe depending on the season and taste mood. Don’t hesitate to get creative—this recipe is quite forgiving and rewards experimentation.

Spiced Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for an extra aromatic touch—I do this every fall and it’s cozy perfection.
Dairy-Free: Swap melted butter for coconut oil and use your favorite non-dairy milk in the glaze. It’s still deliciously moist and flavorful.
Fruit Swap: Try pears or even diced peaches when apples aren’t in season; I’ve found pears add a lovely subtle sweetness that pairs well with cinnamon.
Gluten-Free Adaptation: Although more advanced, some bakers use a gluten-free flour blend with xanthan gum and adjust hydration careful to get a similar focaccia texture.

How to Make Sourdough Apple Fritter Focaccia Recipe

Step 1: Prepare the Dough

Start by mixing your active sourdough starter with warm water in a large bowl. Add salt and flour gradually, stirring until the dough just comes together—don’t worry about kneading vigorously here; think gentle. Once combined, cover the bowl with a damp towel or plastic wrap and let it rest for about 30 minutes to an hour. This autolyse step helps with dough hydration and gluten formation.

Step 2: Bulk Fermentation and Folding

Over the next 3 to 4 hours, perform 3 to 4 sets of gentle stretch and folds every 30 to 45 minutes. This strengthens gluten without intensive kneading and gives your focaccia that lovely structure. Keep the dough covered at room temperature—the timing can shift a bit based on your kitchen temperature. When your dough is puffy and passes the ‘poke’ test (a slowly filling indent), it’s ready for the next step.

Step 3: Prepare the Baking Dish and Shape the Dough

Generously coat your baking dish with melted salted butter to prevent sticking and add flavor. Gently transfer your dough into the dish—the dough will be sticky, so wet your hands slightly to ease handling. Carefully spread and stretch it out into a rough rectangle or oval shape. Cover again and let it rise for about an hour to an hour and a half until visibly puffed.

Step 4: Make the Apple Fritter Topping

While your dough rises, combine melted salted butter, brown sugar, vanilla extract, and ground cinnamon in a bowl until smooth. Toss the finely diced apples into the mixture, making sure they’re well coated. This topping is what gives the focaccia its signature apple fritter vibe—sticky, sweet, and cinnamony with juicy apple bursts.

Step 5: Apply the Topping and Bake

Once your dough has puffed, use your fingers to dimple the surface, creating little pockets that will hold the topping. Pour over the apple-cinnamon butter mixture evenly. Bake at 375°F (190°C) for about 30 to 35 minutes or until golden brown and bubbly. Keep an eye on it—apple sugars can caramelize fast, so check towards the end to avoid burning.

Step 6: Drizzle the Vanilla Glaze

Mix powdered sugar, milk, and vanilla extract into a smooth glaze. When the focaccia is out of the oven and still warm, drizzle the vanilla glaze over the top. This final touch gives a beautiful shine and adds a subtle sweetness that brings all the flavors together.

How to Serve Sourdough Apple Fritter Focaccia Recipe

Sourdough Apple Fritter Focaccia Recipe - Recipe Image

Garnishes

I love garnishing mine with a light dusting of powdered sugar or a sprinkle of extra cinnamon. Sometimes I add a few toasted walnuts on top for a bit of crunch, which balances the softness nicely. Fresh apple slices around the plate also add to the visual appeal and hint at the flavors inside.

Side Dishes

This focaccia is amazing on its own but pairs well with a cup of chai or even a savory cheese board if you’re feeling adventurous. I like to serve it alongside cream cheese or mascarpone to add a creamy element that contrasts the sweetness.

Creative Ways to Present

For brunch gatherings, I slice the focaccia into bite-sized squares and serve on a rustic wooden board with small bowls of honey and cream for dipping. It’s a crowd-pleaser and always sparks conversations about how it tastes like an apple fritter you can’t stop eating.

Make Ahead and Storage

Storing Leftovers

After baking, I let the focaccia cool completely and then store leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigeration works but might dry it out slightly, so I recommend wrapping it tightly in plastic wrap first.

Freezing

I’ve frozen slices of this sourdough apple fritter focaccia successfully by wrapping them individually in parchment and foil, then storing in a freezer bag. When you’re ready, just thaw at room temperature. The texture is almost as good as fresh, perfect for a quick treat without starting over.

Reheating

To bring back that fresh-from-the-oven warmth, I pop slices in a toaster oven or regular oven at 350°F for 5 to 8 minutes. This crisps the edges slightly while keeping the inside soft and gooey—way better than a microwave.

FAQs

Can I use store-bought yeast instead of sourdough starter for this recipe?

Yes, you can substitute active dry yeast for the sourdough starter. Use about 1 teaspoon of yeast and adjust the rising times accordingly—they’ll be shorter. However, you’ll miss out on the tangy depth that sourdough provides, which makes this focaccia uniquely delicious.
What type of apples works best in the sourdough apple fritter focaccia recipe?

I recommend tart, firm apples like Granny Smith or Honeycrisp. They hold up well during baking and provide a nice balance to the sweet topping without turning mushy.
How do I know when my sourdough starter is active and ready for baking?

An active starter should be bubbly, smell mildly sour but fresh, and roughly double in size within 4 to 6 hours after feeding. You can do the float test by dropping a spoonful in water—if it floats, it’s ready to use!
Can I make this recipe vegan?

Absolutely! Replace the butter with coconut oil or a vegan butter alternative and use a plant-based milk in the glaze. The texture might be slightly different but still very tasty.
What’s the best way to store leftover sourdough apple fritter focaccia?

Keep leftovers in an airtight container at room temperature for up to 2 days. If you want longer storage, wrap tightly and refrigerate or freeze slices for best freshness.

Final Thoughts

This Sourdough Apple Fritter Focaccia Recipe is one of those special treats I love making when I want to impress friends or enjoy a cozy weekend morning. Its blend of tangy, sweet, and warmly spiced flavors feels like a hug in food form. Once you try it, I think you’ll find it just as addictive as I do—so go ahead, give it a try in your own kitchen and enjoy every bite!