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Apple Fritter Focaccia Recipe

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3.9 from 7 reviews

Apple Fritter Focaccia is a delightful sweet bread that combines the soft, airy texture of focaccia with a luscious apple fritter topping. This recipe features a yeast-risen dough topped with a cinnamon-sugar apple mixture that caramelizes beautifully in the oven, finished with a simple milk glaze. Perfect as a breakfast treat or an indulgent snack, this focaccia offers a wonderful blend of warm spices, tender apples, and a sweet glaze.

  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings

Ingredients

For the Dough

  • 1 cup water, warmed (about 105°-110°F)
  • 2 tablespoons granulated sugar
  • 1 teaspoon active dry yeast
  • ⅓ cup (73 g) vegetable oil, divided
  • 2 ½ cups (312.5 g) all-purpose flour
  • ½ teaspoon kosher salt

For the Topping

  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • ½ cup (100 g) light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ½ teaspoon vanilla bean paste
  • 3 medium Granny Smith apples, cored, peeled, finely diced

For the Glaze

  • 1 cup (125 g) confectioners’ sugar
  • 2-3 tablespoons whole milk

Instructions

  1. Prepare Yeast Mixture: In a large bowl, combine the warmed water, granulated sugar, and active dry yeast. Let it rest for about 5 minutes until the yeast begins to bloom and becomes frothy.
  2. Add Oil: Pour half of the vegetable oil into the yeast mixture and stir to combine.
  3. Add Flour and Salt: Add the all-purpose flour and kosher salt to the yeast mixture and stir until a rough dough forms.
  4. Let Dough Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size.
  5. Preheat Oven and Prepare Pan: Preheat your oven to 450°F (232°C). Pour the remaining vegetable oil into a 9×11-inch baking pan and use a pastry brush to coat the bottom evenly.
  6. Transfer Dough to Pan: Transfer the risen dough to the prepared baking pan. Spread it out evenly to the edges of the pan.
  7. Make Topping: In a medium bowl, combine the melted butter, light brown sugar, ground cinnamon, and vanilla bean paste. Stir until fully combined. Fold in the finely diced Granny Smith apples until they are evenly coated.
  8. Apply Topping and Shape Dough: Spread one third of the apple mixture over the dough’s surface. Gently fold the edges of the dough toward the center over the filling. Then flip the dough over so the seam side is down and gently press and stretch it back out toward the edges of the pan.
  9. Create Dimples: Use your fingertips to create deep dimples all over the surface of the dough to give it that classic focaccia texture.
  10. Spread Remaining Apple Mixture: Evenly spread the remaining apple topping over the dough surface.
  11. Bake: Place the baking pan in the oven and bake for 28-30 minutes or until the bread is golden brown and the apples are bubbly and caramelized.
  12. Prepare Glaze: While the bread bakes, whisk together the confectioners’ sugar and whole milk in a small bowl, adding milk one tablespoon at a time until your glaze reaches the desired consistency.
  13. Glaze Focaccia: Once the focaccia is baked and still warm, drizzle the glaze evenly over the top.

Notes

  • Make sure the water is warm but not too hot to avoid killing the yeast; ideal is around 105°-110°F.
  • Granny Smith apples are preferred for their tartness and firmness, which hold up well during baking.
  • Use a pastry brush to evenly coat the baking pan with oil for a crisp bottom crust.
  • Creating dimples in the dough ensures the focaccia texture and allows the topping to settle nicely.
  • The glaze can be adjusted to your preferred thickness by adding more or less milk.
  • Leftovers keep well at room temperature for 1-2 days or refrigerated for up to 4 days.
  • Reheat slices briefly in a warm oven before serving for a freshly baked texture.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/apple-fritter-focaccia-recipe/