This Apple Fritter Focaccia combines fluffy focaccia bread with buttery cinnamon-sugar apples and a sweet glaze. It’s a cozy fall bread that tastes like an apple fritter in sliceable form! It’s a must-add to my September recipe collection. If you love sweet focaccia, you’ll also want to try my Cinnamon Roll Focaccia for another indulgent breakfast or brunch treat.
Ingredients & Substitutions
- Focaccia Base: Uses homemade focaccia without Italian seasoning or savory oils. Works perfectly for sweet versions like this, my Chocolate Focaccia or Peach Cobbler Pizza.
- Apples: I tested this with both Granny Smith and Honeycrisp, and while both were delicious, Granny Smith gave the best balance of tartness with the sweet glaze. Honeycrisp, Fuji, or Braeburn work for a sweeter version. Dice small so they cook evenly, then fold into the cinnamon-sugar mixture.
- Cinnamon Sugar: Gives the filling that classic apple fritter flavor. Adjust sugar to taste.
- Glaze: A simple sugar glaze drizzled over warm focaccia is the finishing touch. You can swap for cream cheese glaze, caramel, or sprinkle nuts on top.
FAQs
What kind of apples work best for Apple Fritter Focaccia?
Granny Smith hold their shape when baked, but Honeycrisp, Fuji, or Braeburn are great for a sweeter flavor.
Can I make this Apple Focaccia ahead of time?
Yes! Prepare the dough a day ahead and refrigerate. Bake fresh in the morning for soft, warm slices. You may need a couple extra minutes if baking straight from the fridge.
Can I add nuts or raisins to the filling?
Absolutely! Chopped pecans, walnuts, or raisins pair beautifully with the cinnamon-sugar apples.
Do I need to peel the apples?
Peeling is recommended for a smooth filling, but leaving the peel on adds texture if you prefer.
Variations for Apple Fritter Focaccia
- Switch up the fruit: Try pears, peaches, or berries instead of apples for a fun option.
- Seasonal flavors: Mix in pure pumpkin with pumpkin pie spice for a fall version, or a pinch of cinnamon and nutmeg for cozy winter vibes.
- Different toppings: Instead of the sugar glaze, try a cream cheese glaze, drizzle with caramel, or sprinkle chopped pecans or walnuts on top.
- Add-ins: Toss in raisins, dried cranberries, or even chocolate chips for extra delicious bites.
How to Store Apple Fritter Focaccia
Room Temperature: Keep in an airtight container or wrapped tightly in plastic wrap for up to 2 days. Best eaten within a day for the softest texture.
Refrigerator: Wrap well in plastic or foil; store up to 5 days. Bread may dry slightly, so warm slices before serving.
Freezer: Wrap cooled focaccia tightly in plastic wrap and foil, or place in a freezer-safe bag. Freeze up to 2 months. Thaw at room temperature and warm slightly in the oven to restore freshness.
Apple Fritter Focaccia
Ingredients
Focaccia
- 1 cup water, warmed (about 105°-110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- ⅓ cup (73 g) vegetable oil, divided
- 2 ½ cups (312.5 g) all-purpose flour
- ½ teaspoon kosher salt
Topping
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ½ cup (100 g) light brown sugar, packed
- 2 tablespoons ground cinnamon
- ½ teaspoon vanilla extract
- 3 medium Granny Smith apples, cored, peeled, finely diced
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
Instructions
Focaccia
- In a large bowl, combine the water, sugar, and yeast. Let the mixture rest for about 5 minutes, or until the yeast begins to bloom.
- Pour half of the oil into the yeast mixture. Set the remaining oil aside.
- Add the flour and salt to the yeast mixture. Stir to combine.
- Add the dough to a greased bowl and cover. Let rise for 1 hour in a warm place, or until the dough has doubled in size.
- Preheat the oven to 450°F.
- Pour the remaining oil into a 9×11-inch baking pan. Use a pastry brush to coat the bottom of the pan.
- Transfer the risen dough to the prepared baking pan, spreading it out to the edges.
Topping
- In a medium bowl, combine the melted butter, brown sugar, cinnamon, and vanilla. Stir until fully combined.
- Fold in the diced apples until everything is evenly coated.
- Top the dough with ⅓ of the apple mixture. Gently fold the edges of the dough toward the center over the filling.
- Flip the dough over so the seam side is down. Gently press and stretch the dough back out toward the edges of the pan.
- Use your fingertips to create deep dimples all over the surface of the dough.
- Spread the remaining apple mixture evenly over the top of the dough.
- Bake for 28-30 minutes, or until the bread is golden brown and the apples are bubbly and caramelized. While the bread is baking, prepare the glaze.
Glaze
- In a small bowl, whisk together the sugar and milk, 1 tablespoon at a time, until you reach the desired consistency.
- Drizzle the glaze over the warm focaccia before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Wow! This focaccia is really soft and sweet. I love it!
Elizabeth
I love all the apples in this bread. It is delicious!
Stephanie
I wasn't sure what to expect, but this is like an apple fritter in bread form.
Bella
This is gooey, cinnamon-y, and the glaze on top makes it feel extra special. A great fall treat!
