Sweet cinnamon-spiced apples transform over-proofed sourdough into this delicious Sourdough Apple Fritter Focaccia! One simple sugar mixture adds sweetness to the filling and the topping of this easy-to-share recipe perfect for breakfast or snacking.

I love sourdough-inspired recipes like peach sourdough muffins, my sourdough French toast, or this sweet focaccia. What a great way to create a delicious fall breakfast or warm dessert.

Recipe Highlights: Sourdough Apple Fritter Focaccia

Flavor: Sweet apples and rich, buttery bread come together with fragrant spices and a sugary topping.
Why Make It: Give extra sourdough a tasty new purpose instead of letting it go to waste.
Skill Level: This recipe is easy to put together with ready-made dough. Just leave enough time for it to rise.
Serving: Delicious served warm with a coffee dalgona or topped with ice cream for a tasty dessert.
Total Time: 3 Hrs Servings: 10 Cooking Method: Oven

Ingredient Notes

apples, sourdough dough, brown sugar, sugar, salt, and spices with labels to make Apple Focaccia.

Over-Proofed Sourdough: Start with ready-to-use sourdough bread dough that has risen too much. Plain focaccia dough works, too. Don’t use sourdough starter, use the sourdough.
Butter: Grease the pan well, then save the extra melted butter for the topping.
Apples: Granny Smith, Honeycrisp, or Pink Lady apples work well. Cut them into small, even pieces.
Spices: Use store bought apple pie spice, or create your own with 2 teaspoons cinnamon, 1 teaspoon cardamom, and ½ teaspoon nutmeg. Or swap in pumpkin pie spice.

How to Make Apple Focaccia

apples , sourdough dough and sugar mixture to make Apple Focaccia.

adding ingredients to dish to make Apple Focaccia.

Mix the spiced sugar and butter the pan.
Add dough, apples, and sugar, then fold and let rise. (Full recipe below.)
Top with butter and sugar, dimple the top, and bake until golden.
Sprinkle with remaining sugar and rest before slicing.

Tips for Better Apple Focaccia

Use ready-made sourdough bread dough, not starter or discard.
Let dough rest briefly if it keeps shrinking as you stretch it, and be gentle with overproofed dough to keep it from tearing.
Dice apples small and evenly so they soften when baked.
When rising, watch for a puffy dough rather than relying only on the clock.
Butter your fingers before pressing deep dimples into the dough.
Check the center with an instant read thermometer for a temperature of 200 to 205°F. Allow it to rest at least 20 minutes before cutting.

Keep Every Slice Fresh

Let the focaccia cool completely, then cover and store at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container for up to 5 days or freeze wrapped squares for up to 2 months.
Serve at room temperature or warm individual pieces at 20 second intervals in the microwave, or use an air fryer for a crispier top.

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Sourdough Apple Fritter Focaccia

Apple focaccia combines prepared sourdough dough, tender apples, and spiced sugar in a buttery pan-baked bread. Serve warm for breakfast or dessert.

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Prep Time 20

Cook Time 20

Rising Time, Resting Time 2 20

Total Time 3

Servings 10

Author Candace

Equipment

Mixing bowl

9×13 pan

Instant read thermometer

Ingredients

▢ 1 recipe overproofed sourdough dough approximately 900 grams (2 pounds)*
▢ 4 Tablespoons butter
▢ 3 small apples diced (or 2 large)
▢ 2 tablespoons butter melted

Sugar Mixture

▢ ⅔ cup granulated sugar
▢ ⅓ cup brown sugar
▢ 1 Tablespoon apple pie spice ** (or pumpkin pie spice)
▢ ¼ teaspoon kosher salt

Instructions

In a small bowl, mix the sugars, apple pie spice, and salt until well combined to create the sugar mixture. Set aside.
In a 9×13 inch baking dish, add 4 tablespoons butter and melt in the microwave or oven. Swirl or use a brush to spread butter up the sides.
Add sourdough dough and spread over the dish.
Sprinkle with about ⅓ cup of the sugar mixture and apples.
Pick up one end of the dough from the short side and bring it to the middle. Repeat on the other end so that they meet in the middle and the apples are covered. Gently press the dough out to evenly cover the baking dish.
Cover with plastic wrap for 1 to 2 hours until slightly puffy, or about doubled in size.
Meanwhile, preheat oven to 425°F.
Melt 2 Tablespoons of butter and sprinkle or brush over the dough. Sprinkle about ⅓ cup sugar mixture over the top.
Coat fingers in melted butter and dimple the dough, pressing all the way to the bottom.
Bake for 20 to 30 minutes, or until the bread is golden brown and the internal temperature reaches 200 to 205°F. Remove from the oven and sprinkle with remaining sugar mixture. Allow to rest for at least 20 minutes before cutting and serving. Serve with ice cream or whipped cream if desired.

Notes

*You can also use your favorite sourdough or a plain focaccia dough recipe. Or prepare a 2 pound sourdough loaf, and allow it to “overproof” overnight on the counter.

**If you don’t have apple pie spice, make it with 2 teaspoons cinnamon, 1 teaspoon cardamom (optional), and ½ teaspoon nutmeg (optional).

Store at room temperature for 2 days or in the refrigerator for 5 days.
To reheat, microwave for 20 seconds or reheat in the air fryer.

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Nutrition Information

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread, Breakfast, Dessert

Cuisine American

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