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
Scale
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.
