If you’re searching for a show-stopping treat that somehow combines the tangy charm of sourdough with the sweet, cozy flavors of a classic apple fritter, you have to try this Sourdough Apple Fritter Focaccia Recipe. It’s a beautiful balance of crisp edges, tender crumb, cinnamon-kissed apples, and a delightful aroma that fills your kitchen like a warm hug. Every bite takes you on a journey of textures and tastes that will make this focaccia your new favorite indulgence—whether for breakfast, brunch, or a lovely afternoon snack.
Ingredients You’ll Need
To create this magic, you only need a handful of simple ingredients, each playing a vital role in flavor, texture, or that irresistible golden appearance. From the tang of the sourdough starter to the sweetness of cinnamon-spiced apples, these ingredients come together effortlessly to create something truly special.
- 2 cups active sourdough starter: This gives the focaccia its signature tang and airy texture.
- 1/4 cup warm water: Helps activate the starter and blend ingredients smoothly.
- 3 cups all-purpose flour: The foundation that provides structure to your dough.
- 1 tablespoon sugar: Adds a touch of sweetness to balance the tangy starter.
- 1 teaspoon salt: Enhances all the flavors and strengthens the dough.
- 1/4 cup olive oil: Adds richness and ensures a beautifully tender crumb.
- 2 medium apples (peeled and diced): Brings natural sweetness and the star of the apple fritter aspect.
- 1 teaspoon cinnamon: Infuses warm spice that perfectly complements the apples.
- 1 tablespoon brown sugar: Adds caramel-like sweetness and helps the apple topping caramelize while baking.
- Fresh parsley (for garnish): Adds a pop of color and a fresh contrast to the sweet focaccia.
How to Make Sourdough Apple Fritter Focaccia Recipe
Step 1: Mix the Starter and Water
Start by combining the active sourdough starter with warm water in a large bowl. This creates the base for your dough, giving it that unique tang and airy texture we all love in sourdough bread. Mixing these first ensures a consistent fermentation process.
Step 2: Add Dry Ingredients and Olive Oil
Next, add your flour, sugar, salt, and olive oil into the starter mixture. Knead the dough using a stand mixer for about 5 to 7 minutes, or until it becomes smooth and elastic. This step builds the dough’s structure, which is essential to hold those beautiful air bubbles throughout the focaccia.
Step 3: Let the Dough Rise
Place your dough in a lightly oiled bowl and cover it. Let it rest in a cozy, warm spot for approximately 2 hours until it doubles in size. This rise allows the yeast to do its magic, creating that light, airy texture so perfect for this apple fritter focaccia.
Step 4: Prepare the Apple Topping
While the dough is rising, mix the peeled and diced apples with cinnamon and brown sugar in a separate bowl. This simple mixture enhances the apples and lays the flavorful foundation for the apple fritter-inspired topping.
Step 5: Shape the Dough
Once your dough has risen beautifully, punch it down gently and transfer it to a parchment-lined baking sheet. Shape the dough into an even rectangle or circle—whatever suits your pan or aesthetic preference. This creates the perfect canvas for your apple toppings.
Step 6: Add the Apple Mixture
Distribute the cinnamon-sugar-coated apples evenly over the shaped dough. Be generous—these apple pieces are the heart of the focaccia and will give each bite that incredible apple fritter vibe.
Step 7: Second Rise
Cover the apple-topped dough lightly with a kitchen towel and let it rise again for about 30 to 45 minutes until it’s puffy and inviting. This second rise ensures a soft, pillowy texture, so that each slice melts in your mouth.
Step 8: Bake Until Golden
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), then bake the focaccia for 25 to 30 minutes until it’s golden brown and the apples look caramelized. Let it cool slightly before serving, so you can savor the perfect balance of warmth and flavor.
How to Serve Sourdough Apple Fritter Focaccia Recipe
Garnishes
A sprinkle of fresh parsley adds a lovely pop of color that contrasts stunningly with the warm tones of the focaccia. Fresh herbs brighten the flavor profile and make your presentation feel fresh and inviting.
Side Dishes
This focaccia shines on its own but pairs beautifully with creamy cheeses like mascarpone or ricotta. You could also serve it alongside a cup of hot tea or coffee for a delightful afternoon treat full of comforting flavors.
Creative Ways to Present
Try slicing this focaccia into squares or strips and serving it on a wooden board with small bowls of honey, butter, or even a cinnamon glaze for dipping. It’s lovely for sharing and makes an impressive addition to brunch tables or holiday spreads.
Make Ahead and Storage
Storing Leftovers
Keep any leftover sourdough apple fritter focaccia in an airtight container at room temperature for up to 2 days. This helps preserve the softness of the crumb and retains the delicious aroma of the apples and cinnamon.
Freezing
To freeze, wrap the focaccia tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it gently at room temperature overnight.
Reheating
Reheat slices in a warm oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 5 to 10 minutes to refresh the crisp crust and warm the apple topping. Avoid microwaving, as this can make the focaccia soggy.
FAQs
Can I use a different type of flour instead of all-purpose?
Absolutely! While all-purpose flour gives a balanced texture, you can experiment with bread flour for extra chewiness or whole wheat for a nuttier flavor. Just note that whole wheat might require slightly more water.
Do the apples need to be peeled?
Peeling the apples is recommended to maintain a smooth texture and prevent any tough skins from interrupting the softness you want in each bite, but if you enjoy some extra texture, you can leave them unpeeled.
Is it necessary to let the dough rise twice?
Yes, the double rise is key to achieving the focaccia’s signature lightness and airy feel. The first rise develops flavor and structure, while the second rise puffs the dough up just before baking.
Can I make this recipe without a stand mixer?
Definitely! You can knead the dough by hand for about 10 to 12 minutes until it feels smooth and elastic. It’s a great way to connect with the dough and get some arm exercise too!
What other fruits or toppings could I use?
This sourdough apple fritter focaccia recipe is super versatile. Try pears with nutmeg, peaches with honey, or a mix of berries and a sprinkle of lemon zest for a fresh twist.
Final Thoughts
I cannot recommend enough giving this Sourdough Apple Fritter Focaccia Recipe a try. It’s an absolutely delightful blend of flavors and textures that feels both comforting and a bit special. Whether you’re baking for your family, hosting friends, or just treating yourself, this focaccia offers that perfect mix of sweet and tangy, warm spices and fresh ingredients. You’ll find yourself coming back to it again and again once you do!
Print
Sourdough Apple Fritter Focaccia Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Description
This Sourdough Apple Fritter Focaccia is a delightful twist on traditional focaccia, combining the tangy flavor of sourdough bread with sweet, cinnamon-spiced apples. Soft and fluffy with a golden crust, topped with a fragrant apple mixture and garnished with fresh parsley, it’s a perfect treat for breakfast, brunch, or as a snack.
Ingredients
Dough Ingredients
- 2 cups active sourdough starter
- 1/4 cup warm water
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
Apple Topping
- 2 medium apples (peeled and diced)
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
Garnish
- Fresh parsley (for garnish)
Instructions
- Mix Starter and Water: In a large mixing bowl, combine the active sourdough starter and warm water until well mixed to create the base for your dough.
- Add Dry Ingredients and Knead: Add the all-purpose flour, sugar, salt, and olive oil to the mixture. Knead the dough using a stand mixer fitted with a dough hook for about 5-7 minutes until the dough becomes smooth and elastic.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for approximately 2 hours or until the dough has doubled in size, ensuring a light texture.
- Prepare Apple Mixture: While the dough is rising, mix the peeled and diced apples with cinnamon and brown sugar in a separate bowl to create a sweet and spicy topping.
- Shape Dough: After rising, punch down the dough to release the air bubbles. Transfer it onto a parchment-lined baking sheet and shape it into an even rectangle or circle according to your preference.
- Add Apple Topping: Evenly distribute the apple mixture over the surface of the shaped dough, pressing them lightly into the dough.
- Second Rise: Cover the topped dough lightly with a kitchen towel and allow it to rise again for about 30-45 minutes until it looks puffy and slightly risen.
- Bake: Preheat your oven to 375°F (190°C). Bake the focaccia for 25-30 minutes or until the crust is golden brown and the apples are tender. Remove from oven and allow to cool slightly before garnishing.
- Garnish and Serve: Sprinkle freshly chopped parsley over the focaccia for a pop of color and fresh flavor. Slice and serve warm or at room temperature.
Notes
- Use an active and bubbly sourdough starter for best results.
- Warm water should be around 100°F (38°C) to help activate the starter without killing the yeast.
- Peeling the apples is recommended for a smoother texture; however, you can leave the skins on if preferred.
- Letting the dough rise in a draft-free, warm environment helps achieve better fermentation.
- This focaccia is best enjoyed fresh but can be stored in an airtight container for up to two days.
- For a sweeter finish, a light drizzle of honey or glaze can be added after baking.
