Description

This Apple Fritter Focaccia is a delightful fusion of traditional Italian focaccia bread and the sweet, spiced flavors of apple fritters. Soft, fluffy focaccia dough is studded with tender cinnamon-sugar coated apple pieces, then baked to a golden finish and topped with a luscious sweet glaze reminiscent of classic apple fritters. Perfect for brunch or dessert, this bread offers a comforting and unique twist that’s both aromatic and delicious.

Ingredients

Scale

Focaccia Dough

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)

Cinnamon Apples

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

Fritter Glaze

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

Mix Dough Ingredients: In a large bowl or stand mixer fitted with a kneading hook, combine lukewarm water, instant yeast, vegetable oil, honey, and salt. Add the bread flour and stir until a cohesive dough forms.
First Rest and Stretch & Fold: Cover the bowl with a tea towel and let the dough rest for 15 minutes. Perform a series of stretch and folds to develop gluten (lifting and folding dough over itself), then cover again and rest another 15 minutes.
Second Stretch & Fold and Bulk Rise: Repeat the stretch and fold sequence, cover, and let the dough rise for one hour until it has noticeably increased in size.
Prepare the Pan and Shape Dough: Brush 2 tablespoons vegetable oil evenly onto the bottom of a 9×13-inch metal baking pan. Transfer dough to the greased pan and stretch and fold in the pan by folding top over bottom, bottom over top, then flipping the dough smooth side up. Shape roughly into a rectangle without stretching fully to fill the pan; it will relax and spread during the rise.
Final Proof: Cover the pan with a large baking sheet or plastic wrap and let the dough rise for 1.5 hours until puffy and slightly spread out.
Cook Cinnamon Apples: While dough proofs, combine peeled and diced apples, sugar, and lemon juice in a skillet over medium heat. Cook, stirring often, until juices evaporate and apples soften, about 5 minutes. Remove from heat and stir in cinnamon and flour mixture to coat apples thoroughly. Set aside.
Preheat Oven: Heat the oven to 425°F (non-convection).
Add Apples and Dimple Dough: Scatter the cinnamon apples evenly over the dough. Using oiled fingertips, press numerous dimples into the dough, pushing the apples gently into it. Drizzle a bit more vegetable oil on top.
Bake the Focaccia: Bake in the preheated oven for 19-23 minutes until the focaccia is a deep golden brown.
Prepare Fritter Glaze: In a medium bowl, stir together icing sugar, corn syrup, salt, and vanilla extract. In a small saucepan, bring water and white granulated sugar to a boil, then reduce heat to medium and simmer for 1 minute. Pour the hot sugar syrup into the icing sugar mixture and whisk until smooth and lump-free. Cover and set aside.
Glaze and Cool: Let the baked focaccia rest 5 minutes out of the oven. Pour the fritter glaze evenly over the top, spreading it with the back of a spoon to cover the surface completely. Allow the glaze to set and the bread to cool further before slicing into squares to serve.

Notes

For the best accuracy, weigh ingredients using a kitchen scale and measure liquids with a metric measuring cup.
If using active dry yeast instead of instant yeast, activate it by dissolving it in some of the lukewarm water with a pinch of sugar, let it foam for 5-10 minutes before adding to the flour.
Stretch and fold technique helps develop gluten and dough strength without traditional kneading.
Use tart apples like Granny Smith for balanced flavor and firmness that withstands cooking.
Non-convection oven setting is important to achieve proper browning without drying out the focaccia.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Bread
Method: Baking
Cuisine: Italian-American

Keywords: Apple Focaccia, Apple Fritter Bread, Cinnamon Apple Bread, Sweet Focaccia, Breakfast Bread