Sourdough Apple Fritter Focaccia
Sourdough apple fritter meets warm gooey cinnamon roll!! I surprised even myself with this recipe 😍 I wanted an apple fritter but also wanted a gooey cinnamon roll and THIS is what came from that craving. I baked up the dreamiest focaccia I’ve ever tasted. This soft, gooey focaccia is loaded with buttery cinnamon swirls, sweet apple flavor, and a melt-in-your-mouth gooey center that tastes like bakery-fresh cinnamon rolls straight from the oven. Adding sourdough was hands-down the best decision ever — it gives every bite the perfect sourdough tang, it balances all the sweetness and makes the flavor rich and deep. The edges bake up golden and crisp while the inside stays fluffy, warm, and almost custardy. THIS recipe is one for the books! Save it and make it ASAP 😉 Your life will never be the same! You’re welcome!
Ingredients
- 100 g starter
- 390 ml water
- 3 Tbsp olive oil
- 2 tsp coarse kosher salt
- 675 g all purpose flour
Sugar & Apple Topping:
- 235 g brown sugar
- 1 Tbsp cornstarch
- 2.5 tsp cinnamon
- 4 chopped apples
- 4 Tbsp salted butter
- 1 Tbsp vanilla bean paste
- 1/2 c water
Glaze:
- Powdered sugar
- 1 tsp vanilla extract
- Water add it by the Tbsp until you have a thin glaze consistency
Instructions
- Mix ingredients. Bulk ferment until doubled in size. Put in fridge.
- Next day, pull out of fridge.
- Oil a 9x13 cake tray and drop in the cold dough.
- In a bowl, mix together the brown sugar, corn starch, and cinnamon.
- Chop the apples into bits.
- Brown 1/2 a stick of butter and then drop in the chopped apples. Add a Tbsp of olive oil to the pan.
- Brown the apple bits and cook them until they get soft.
- Mix in the brown sugar mixture. Next, pour in the water. A 1/2 cup normally works for me but if your sauce is too thick, add a little more. Stir for a minute and then remove from heat.
- Drop in the vanilla bean paste and mix. The sauce will thicken as you stir, even while it’s off the heat.
- Pour 3/4 of the hot mixture over the focaccia. Spread it out. Fold the dough sides in like an envelope. Flip the dough over so the folded sides are on the bottom.
- Top the dough with the rest of the apple mixture.
- Let the dough rise until it’s bubbly and jiggly. Take your fingers and poke down the top to kind of dimple the topping down into the loaf.
- Bake at 430 for 22-25 min on the lowest rack. Temp would read 205 before removing from oven.
- Let cool for 10 minutes and then flip onto a wire rack so it can cool.
- Drizzle the glaze over the top. I make a basic powdered sugar glaze with water and vanilla extract. I like my glaze thin so that it forms a thin layer over the focaccia. It should look like an apple fritters glaze once it’s cooled.
- Enjoy!!
- Note: Store in fridge in a covered container.