Light and fluffy, pull-apart Apple Fritter Focaccia is stuffed with a brown sugar cinnamon apple filling, baked to golden perfection, and then topped with an irresistible maple glaze. Enjoy as is, or with a big scoop of vanilla ice cream!
You'll want to add this Apple Fritter Focaccia to your to-do list this fall and holiday season! It's a sweet and gooey take on a traditional savory focaccia and a wonderful way to enjoy apple season. For more apple recipes, try my apple cheesecake buns, cinnamon apple babka, and apple crisp cheesecake bars.
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♡ Why You Will Love This Apple Fritter Focaccia
- Absolutely addicting. Each bite is bursting with warm cinnamon, tart apples and sweet maple. The flavors are absolutely delicious.
- Small batch. This recipe is a smaller batch compared to my other focaccia recipes. It's made in a quarter sheet pan, making it perfect for a smaller crowd.
- Quick and easy to make. Not only is this a no-knead focaccia recipe, it's also made in under 3 hours! For more focaccia recipes, try my caramelized onion focaccia and jalapeno cheddar focaccia next time.
Ingredient Notes
Here are some notes about all the ingredients used in this Apple Fritter Focaccia. Quantities and full instructions are in the recipe card below!
Focaccia Dough
- Bread Flour - Although you could use all-purpose flour, I do recommend sticking with bread flour as it will add more structure to the focaccia. Anytime you're doing a long ferment, it's best to use a strong, high protein flour to prevent collapsing.
- Yeast - I'm using instant yeast for shorter proofing.
- Warm Water - Will help the yeast grow.
- Olive Oil - You could use a light olive oil or extra-virgin olive oil.
- Honey - Feeds the yeast.
- Salt - Enhances the flavors and helps make the focaccia soft.
Apple Filling
- Apples - I recommend using firm apples such as, Honeycrisp apples or Fuji apples as they will retain its texture and won't become too soft.
- Brown Sugar - For the gooiest apple filling, use brown sugar rather than white granulated sugar. Light or dark brown sugar works here.
- Butter - Adds a bit of richness and flavor.
- Cinnamon + Nutmeg - If you don't have nutmeg in your pantry, you can omit it. I like using this combination for the best flavor.
- Cornstarch - Thickens the filling.
- Water - Helps create a gooey sauce.
- Vanilla - For flavor. You can use vanilla extract or vanilla paste.
Maple Glaze
- Powder Sugar - Also known as confectioners sugar or icing sugar.
- Milk - You can use any milk you have on hand.
- Melted Butter - Adds flavor and helps the glaze set.
- Maple Extract - For the best maple flavor, you'll want to use maple extract. Using pure maple syrup won't give you that bakery-style maple flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Apple Fritter Focaccia! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Cook the diced apples, butter, brown sugar, spices, cornstarch, water and vanilla extract until gooey.
Step 2. Combine warm water, instant yeast, olive oil, honey, salt, and bread flour until you have a sticky dough. Cover and rest for 15 minutes.
Step 3. Stretch & Fold 4 Times - Dip your fingertips into water, then pick up one side of the dough, stretch it upwards and then fold the dough over and onto itself. Give the bowl a quarter turn and repeat the stretch and fold technique until all side are folded over.
Step 4. Transfer and stretch the dough into a rimmed sheet pan.
Step 5. Top with the cooled cinnamon apple filling.
Step 6. Fold the dough into thirds, like folding a letter.
Step 7. Fold the left and right edges over.
Step 8. Flip the entire dough over with the seam side down.
Step 9. Use a bench scraper to score the apple focaccia loaf diagonally, creating a diamond pattern.
Step 10. Wedge the reserved apple filling into the cracks.
Step 11. Bake at 425ºF for 20 to 25 minutes or until golden brown.
Step 12. Top the warm apple fritter focaccia with the maple glaze. Serve and enjoy!
Substitutions
- Bread Flour - If you don't have any bread flour on hand, you can substitute with all-purpose flour. If you use AP flour, you may need to add a bit more, as bread flour absorbs more liquid than AP flour.
- Yeast - I used instant yeast, but you can also use active dry yeast. Let the active dry yeast bloom in the warm water and honey for 5 to 8 minutes. After it becomes frothy, stir in the salt and olive oil. You'll want to stretch and fold every 20 minutes.
- Honey - You can substitute for white sugar or brown sugar
- Spices - Feel free to add other warm spices such as cardamon, clove, allspice, anise, apple pie spice or pumpkin pie spice.
Storage
- Apple Fritter Focaccia is best consumed the same day, however, you can loosely cover it and leave it on the counter for 2 days, or keep in an airtight container in the fridge for 5 days.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
During the stretch and fold, wet your fingertips. This high hydration dough is sticky, so you'll need to wet your fingers as you're stretching the dough.
Bake in a metal pan. For a crispy exterior, always bake in a metal pan.
Use firm apples. For the perfect texture, I recommend using Honeycrisp, Fuji and Gala apples. Apples like Macintosh can break down easily.
FAQ
You sure can! Reduce the yeast from 1 teaspoon to ¾ teaspoon and let it sit in the fridge for up to 24 hours.
Absolutely! The focaccia will be less chewy, but will be very soft. You may need to add a bit more all-purpose flour, as bread flour absorbs more liquid.
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📖 Recipe
Apple Fritter Focaccia
Equipment
- Digital Kitchen Scale
- Rimmed Metal Baking Sheet
- Small Saucepan
- Mixing Bowls
INGREDIENTS
Cinnamon Apple Filling
- 2 Medium Honeycrisp or Fuji Apples* cored and cut into medium dice
- 2 Tablespoons (24g) Unsalted Butter
- ⅓ Cup (66g) Brown Sugar
- 4 Teaspoons Cinnamon
- ½ Teaspoon Nutmeg
- 1 Tablespoon Water
- 1 Teaspoon Cornstarch
- 1 ½ Teaspoon Vanilla
Focaccia Dough
- 1 Cup (227g) Warm Water 95 to 105ºF
- 1 Tablespoon Olive Oil
- 1 Tablespoon Honey
- 1 Teaspoon (4g) Instant Yeast*
- 2 ¼ Cups (270g) Bread Flour
- ½ Teaspoons Fine Sea Salt
For the Pan + Topping
- 2 Tablespoons Olive Oil
- 2 Tablespoons Unsalted Butter melted
Maple Glaze
- 1 Cup (113g) Powered Sugar
- 1.5 to 2 Tablespoons Milk
- 1 Tablespoon Melted Butter
- ¼ Teaspoon Maple Extract (or to taste)
Instructions
For the Apples
- Over low-medium heat, melt butter in a small saucepan. Add diced apples, brown sugar, cinnamon, nutmeg, water and cornstarch, and stirring occasionally, cook for 10 minutes. It's ready when the sauce becomes thick and gooey.2 Tablespoons (24g) Unsalted Butter2 Medium Honeycrisp or Fuji Apples*⅓ Cup (66g) Brown Sugar4 Teaspoons Cinnamon½ Teaspoon Nutmeg1 Tablespoon Water1 Teaspoon Cornstarch
- Remove from the heat and stir in the vanilla extract. Transfer the apple mixture to a bowl and let it cool in the fridge.1 ½ Teaspoon Vanilla
For the Focaccia
- In a large bowl, whisk together, warm water, extra-virgin olive oil, honey and yeast. 1 Cup (227g) Warm Water1 Tablespoon Olive Oil1 Tablespoon Honey1 Teaspoon (4g) Instant Yeast*
- Add the bread flour and salt, and using a spoon, mix until no dry patches of flour remain. The dough should be sticky. If the dough seem dry, add a bit of extra water. Cover with a kitchen towel and let it rest for 15 minutes.2 ¼ Cups (270g) Bread Flour ½ Teaspoons Fine Sea Salt
- Dip your fingertips into a small bowl of water then pick up one side of the dough, stretch it upwards and fold the dough over itself. Turn the bowl and repeat the stretch and fold technique until all the sides are folded over. Perform a total of 4 sets of stretch and folds, every 15 minutes.
- Line a rimmed metal baking sheet with parchment paper. I used a quarter sheet pan (9x13 inches), however, you can use a larger sheet pan. Coat the tray with 2 tablespoons of extra-virgin olive oil.2 Tablespoons Olive Oil
- Tip the bowl and let the dough fall into the prepared tray. Gently stretch the edges of the dough to cover most of the pan.
- Evenly sprinkle the apple mixture on top of the dough, reserving about ¼ cup for later. Fold the dough into thirds like folding a letter, then fold the right and left sides over to seal it. Carefully flip the entire dough over so the seam side is facing down.
- Using a bench scraper or small paring knife, score the dough all the way through diagonally, creating a diamond pattern. Cover with plastic wrap that has been lightly sprayed with oil and let it proof for 45 to 60 minutes.
- With 15 minutes left of proofing, place a rack in the lowest position of the oven and preheat it to 425ºF (218ºC).
- Right before baking, press the reserved apples it into the cracks of the focaccia. Then top with 2 tablespoons of the melted butter.2 Tablespoons Unsalted Butter
- Bake for 20 to 25 minutes. It's ready when the top and edges are golden brown. As soon as it comes out of the oven, carefully transfer the focaccia onto a wire rack. This will prevent the bottom from getting soggy.
For the Maple Glaze
- In a small bowl, whisk together powdered sugar, melted butter, milk and maple extract until smooth. Add a bit more milk if you prefer a thinner glaze.1 Cup (113g) Powered Sugar1.5 to 2 Tablespoons Milk1 Tablespoon Melted Butter¼ Teaspoon Maple Extract (or to taste)
- Immediately top the warm loaf with the maple glaze. Serve slightly warm or completely cooled. You can pull it apart with your hands or slice into pieces. Enjoy!
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