Sourdough Apple Fritter Focaccia is a dreamy hybrid—part sweet bread, part dessert focaccia, with fruit, cinnamon, and a tender sourdough crumb. Sourdough Apple Fritter Focaccia draws you in with its gentle tang, pillowy texture, and warm apple‑cinnamon notes. Because the dough is made the night before, much of the work happens overnight, leaving a stress-free bake day. In this post, I’ll walk you through every step—ingredients, technique, tips, variations, storage, and FAQs—so you can bake a gorgeous, crave‑worthy loaf for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

This focaccia combines the rustic charm of sourdough with the indulgence of an apple fritter. The overnight fermentation deepens flavor and improves texture, while the brown sugar–cinnamon butter, apple slices, and sweet glaze turn it into a showstopper. It’s simultaneously light and rich, beautifully aromatic, and surprisingly easy to pull off. You’ll love how it balances sweet and tangy, with a soft interior and a lightly crisped top.

Ingredients

For Dough (prepare night before)

100 g active sourdough starter
375 g filtered water
30 g honey
500 g unbleached bread flour
10 g salt

Cinnamon‑Sugar Butter Topping

113 g unsalted butter (melted; ~1 stick)
1–2 tbsp cinnamon
60 g (¼–½ cup) brown sugar

Glaze

120 g powdered sugar (≈ 1 cup)
1 tsp vanilla extract
1 tbsp milk
Pinch of salt

Additional Topping

1 apple, peeled and sliced

Step-by-Step: How to Make Sourdough Apple Fritter Focaccia

1. Prepare the Dough (Night Before)

In a large mixing bowl, stir together the 100 g active sourdough starter, 375 g filtered water, and 30 g honey until the starter is mostly dissolved and the mix looks milky.
Add the 500 g bread flour and 10 g salt. Mix until there are no dry bits left—use a spatula or your hand to bring it together.
Perform 2–3 sets of stretch and folds (every 20–30 minutes) during the first hour to build structure.
Cover the bowl (with plastic wrap or a lid) and leave the dough to bulk ferment overnight (8–12 hours) at room temperature. Don’t worry if it overferments slightly—the recipe handles it gracefully.

2. Baking Morning

Preheat your oven to 425 °F (≈ 218 °C).
Peel and slice the apple, and set aside.
In a small bowl, melt the 113 g unsalted butter. Use a portion to grease a 9×13″ baking pan or a 12″ cast-iron skillet.
In another bowl, mix the remaining melted butter with 1–2 tbsp cinnamon and 60 g brown sugar. Set this aside.
Transfer your fermented dough into the greased pan. Gently stretch it to fill the bottom, but don’t overwork it.
Drizzle the cinnamon-sugar butter mixture evenly across the surface of the dough.
Distribute the apple slices on top.
Use your fingers to dimple the dough, pressing toppings gently into the surface.

3. Bake

Cover the pan with foil and bake at 425 °F for 15 minutes.
After 15 minutes, remove the foil and continue to bake uncovered for another 20 minutes, or until the top is golden brown and the interior reaches 205 °F (≈ 96 °C).
Let it rest a few minutes after baking.

4. Glaze & Serve

While the focaccia bakes (or rests), whisk together 120 g powdered sugar, 1 tsp vanilla extract, 1 tbsp milk, and a pinch of salt until you have a smooth icing.
Drizzle the glaze over the warm focaccia, slice, and enjoy!

Helpful Tips

Use filtered water to avoid off‑flavors from chlorine or minerals.
The stretch & fold technique helps the dough retain gas and develop structure.
A warm—but not hot—room is ideal for overnight fermentation (around 20–24 °C).
If the dough seems slack in the morning, don’t panic—it will firm up in the pan and hold shape.
Use parchment paper under the dough or for easier transfer if your pan is tricky to handle.
Watch the bake closely after removing foil—the top can brown quickly.
For deeper flavor, you can let the dough ferment a few extra hours if your schedule allows.

Substitutions and Variations

Use maple syrup instead of honey for a richer sweetness.
Swap white whole wheat or spelt flour (up to 25%) for added nuttiness.
Use coconut sugar instead of brown sugar (taste will be milder).
Try pear slices or peach slices instead of apple.
Add chopped nuts (walnuts, pecans) or raisins with the apples.
For a dairy‑free glaze, use coconut milk instead of regular milk.

Storage Instructions

Let the focaccia cool fully, then store in an airtight container at room temperature for up to 2 days.
For longer keeping, freeze slices (wrapped tightly) for up to 1 month. Thaw at room temperature and reheat briefly to revive texture.
The glaze may soften over time, but the flavor remains delightful.

Nutritional Information

(Approximate per serving, assuming 8 servings)

Calories: ~ 350–400 kcal
Carbohydrates: ~ 55 g
Fat: ~ 15 g
Protein: ~ 5 g
Sugar: ~ 20 g
Fiber: ~ 1.5 g

Note: These values are estimates and vary based on the exact size of slices, type of flour, and amount of glaze used.

Serving Suggestions

Serve slightly warm or at room temperature.
Pair with coffee, tea, or milk for breakfast or brunch.
Add a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
Serve alongside fresh berry compote or a yogurt‑fruit bowl to balance the sweetness.

Frequently Asked Questions About Sourdough Apple Fritter Focaccia

Q: Can I skip the overnight ferment and bake on the same day?
A: It’s not recommended. The overnight fermentation gives the dough depth of flavor, better structure, and allows the sourdough to work its magic. Baking on the same day may yield a denser, less developed crumb.

Q: My dough overfermented — is it ruined?
A: Not necessarily! This recipe is forgiving. Overfermented dough may collapse somewhat, but when baked with the toppings and structure of the pan, it often still comes out beautifully.

Q: Can I use store‑bought yeast instead of sourdough starter?
A: Yes, you can adapt by using about 2 tsp instant yeast and adjusting water slightly, but the flavor will be different (less tang and complexity). If you do, reduce the bulk fermentation time.

Q: Why does my glaze get too runny or too thick?
A: Adjust by adding more powdered sugar (if runny) or more milk (if too thick), a little at a time, until it reaches a drizzle consistency. The pinch of salt helps balance sweetness.

Q: How thick should the focaccia be when baked?
A: Aim for ~1 to 1¼ inches (2.5 to 3 cm) thickness in the pan before baking. It will compress under toppings but should still be soft and airy inside.

Conclusion

Thank you so much for joining me on this delicious baking journey with Sourdough Apple Fritter Focaccia. I absolutely adore how the tang of sourdough pairs so beautifully with cinnamon, apples, and a sweet glaze—each bite feels cozy and special. I hope you find the process as rewarding as the results, and that this becomes one of your treasured recipes for brunches, gatherings, or simply treating yourself. May your kitchen smell wonderful, your focaccia turn out golden, and your loved ones savor each slice. Happy baking—and thank you for being part of our food‑loving community!

Sourdough Apple Fritter Focaccia

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Author: Lisa
Prep Time: 20 minutes (plus overnight ferment)
Cook Time: 35 minutes
Total Time: 13 hours (including overnight)
Yield: 8 servings 1x
Category: Breakfast, Brunch, Dessert

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Description

A sweet twist on classic focaccia, this Sourdough Apple Fritter Focaccia features an overnight sourdough base, brown sugar cinnamon butter, sliced apples, and a vanilla glaze. Perfect for brunch, dessert, or holiday baking.

Ingredients

Scale

For Dough (prepare night before)

100 g active sourdough starter

375 g filtered water

30 g honey

500 g unbleached bread flour

10 g salt

Cinnamon‑Sugar Butter Topping

113 g unsalted butter (melted; ~1 stick)

1–2 tbsp cinnamon

60 g (¼–½ cup) brown sugar

Glaze

120 g powdered sugar (≈ 1 cup)

1 tsp vanilla extract

1 tbsp milk

Pinch of salt

Additional Topping

1 apple, peeled and sliced

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Instructions

Prepare the Dough (Night Before)

In a large mixing bowl, stir together the 100 g active sourdough starter, 375 g filtered water, and 30 g honey until the starter is mostly dissolved and the mix looks milky.
Add the 500 g bread flour and 10 g salt. Mix until there are no dry bits left—use a spatula or your hand to bring it together.
Perform 2–3 sets of stretch and folds (every 20–30 minutes) during the first hour to build structure.
Cover the bowl (with plastic wrap or a lid) and leave the dough to bulk ferment overnight (8–12 hours) at room temperature. Don’t worry if it overferments slightly—the recipe handles it gracefully.

2. Baking Morning

Preheat your oven to 425 °F (≈ 218 °C).
Peel and slice the apple, and set aside.
In a small bowl, melt the 113 g unsalted butter. Use a portion to grease a 9×13″ baking pan or a 12″ cast-iron skillet.
In another bowl, mix the remaining melted butter with 1–2 tbsp cinnamon and 60 g brown sugar. Set this aside.
Transfer your fermented dough into the greased pan. Gently stretch it to fill the bottom, but don’t overwork it.
Drizzle the cinnamon-sugar butter mixture evenly across the surface of the dough.
Distribute the apple slices on top.
Use your fingers to dimple the dough, pressing toppings gently into the surface.

3. Bake

Cover the pan with foil and bake at 425 °F for 15 minutes.
After 15 minutes, remove the foil and continue to bake uncovered for another 20 minutes, or until the top is golden brown and the interior reaches 205 °F (≈ 96 °C).
Let it rest a few minutes after baking.

4. Glaze & Serve

Notes

This recipe is very forgiving—even overfermented dough will still bake up beautifully. You can switch up the fruit and sugars to make it your own.

Nutrition

Serving Size: 1 slice
Calories: 375
Sugar: 20g
Carbohydrates: 55g
Protein: 5g

Hi there, I’m Lisa Jacobs!

At Groovy Recipes, you’ll find a collection of simple, comforting recipes made to bring family and friends together. My goal is to help you create delicious moments and lasting memories, one meal at a time.

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Why You’ll Love This Recipe

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