Name: Apple Fritter Focaccia Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 3 h 40 min
Cuisine: Italian-American
Ingredients: 4 cups bread flour (spooned and levelled); 1 3/4 cup lukewarm water (about 105°F); 2 teaspoons instant yeast; 1 tablespoon vegetable oil (or similar neutral-tasting oil); 1 teaspoon honey or white sugar; 1 1/2 teaspoons fine table salt; 2 tablespoons vegetable oil (for the pan and topping); 2 medium tart apples (peeled, cored, and cut into 1/2-inch pieces); 1/4 cup white granulated sugar; 2 teaspoons lemon juice; 4 teaspoons ground cinnamon; 1 tablespoon all-purpose flour; 2 cups icing/confectioners’ sugar; 1/2 teaspoon light corn syrup (or honey or golden syrup); 1/4 teaspoon fine table salt; 1/4 teaspoon vanilla extract; 1 tablespoon white granulated sugar; 1/3 cup water

Ingredients

4 cups bread flour (spooned and leveled)

1 3/4 cup lukewarm water (about 105°F)

2 teaspoons instant yeast (*see Note 1 below for active dry yeast)

1 tablespoon vegetable oil (or similar neutral-tasting oil)

1 teaspoon honey or white sugar

1 1/2 teaspoons fine table salt

2 tablespoons vegetable oil (for the pan and drizzling)

2 medium tart apples (peeled, cored, and cut into 1/2-inch pieces *see Note 2)

1/4 cup white granulated sugar

2 teaspoons lemon juice

4 teaspoons ground cinnamon

1 tablespoon all-purpose flour

2 cups icing/confectioners’ sugar

1/2 teaspoon light corn syrup (or honey or golden syrup)

1/4 teaspoon fine table salt

1/4 teaspoon vanilla extract

1 tablespoon white granulated sugar

1/3 cup water

Instructions

Step 1: In a large bowl or stand mixer fitted with a kneading hook, combine lukewarm water, instant yeast, vegetable oil, honey, and salt. Stir in the bread flour until fully combined. Cover with a tea towel and rest for 15 minutes.

Step 2: Stretch and fold the dough (see notes for technique). Cover and rest another 15 minutes, then repeat the stretch and fold. Cover and let the dough rise for one hour.

Step 3: Grease the bottom of a 9×13-inch metal baking pan with vegetable oil. Transfer the dough into the pan and stretch and fold it inside the pan, flipping it smooth side out. Shape into a rough rectangle without stretching to fit the pan fully. Cover with a large baking sheet or plastic wrap and let rise for 1 1/2 hours.

Step 4: While the dough rises, prepare the cinnamon apples. In a skillet over medium heat, cook diced apples, sugar, and lemon juice, stirring often until liquid evaporates and apples soften, about 5 minutes. Remove from heat and transfer to a bowl. Mix cinnamon and flour in a small bowl, then toss with the apples. Set aside.

Step 5: Preheat the oven to 425°F (non-convection). After the second rise, scatter the cinnamon apples evenly over the dough. Using oiled fingertips, create dimples all over the dough, pushing apples in gently. Drizzle a little vegetable oil over the top.

Step 6: Bake the focaccia for 19–23 minutes until deep golden brown.

Step 7: While baking, prepare the fritter glaze. In a medium bowl, combine icing sugar, corn syrup, salt, and vanilla. In a small saucepan, bring water and granulated sugar to a boil, then simmer for 1 minute. Pour the syrup into the bowl with the icing sugar and whisk until smooth and lump-free. Cover and set aside.

Step 8: Once the focaccia is out of the oven, let it rest for 5 minutes. Pour the glaze evenly over the top and spread using the back of a spoon. Allow the glaze to set and the bread to cool further before cutting into squares to serve.

Tips & Variations

For best results, weigh ingredients using a kitchen scale and use a metric measuring cup for liquids.

If you don’t have instant yeast, substitute with active dry yeast by dissolving it in the lukewarm water and letting it sit until frothy before mixing.

Choose tart apples like Granny Smith for a nice balance with the sweetness and cinnamon.

Try adding chopped nuts like walnuts or pecans on top before baking for added crunch.

For a dairy twist, add a bit of softened butter to the dough or brush melted butter on the focaccia after baking.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour helps create a chewier texture due to its higher protein content. The focaccia may be slightly less elastic but will still be delicious.

How do I stretch and fold the dough?

To stretch and fold, gently pull one side of the dough upward and fold it over the center. Turn the bowl and repeat this process 3–4 times. This technique helps develop gluten and strength without intensive kneading.