Name: Apple Fritter Focaccia Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 3 h 30 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 drizzling); 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

Jump to Recipe

If you have a soft spot for buttery, sweet, and warmly spiced treats, then you absolutely must try this Apple Fritter Focaccia. It’s a comforting mash-up of tender focaccia bread topped with a luscious layer of cinnamon-spiced apples, all finished with a perfectly glossy glaze that tastes like your favorite apple fritter, only fluffier and more golden. Every bite delivers a delightful dance of crisp edges, pillowy crumb, and sweet-tart apple goodness that feels just like a warm hug. If you love classic fall flavors but crave something a little different, this Apple Fritter Focaccia will quickly become a beloved go-to in your kitchen.

Apple Fritter Focaccia Recipe - Recipe Image

Ingredients You’ll Need

Creating this Apple Fritter Focaccia is surprisingly straightforward because it relies on simple, well-chosen ingredients that each play a starring role. Fresh apples add fruity brightness, cinnamon brings cozy warmth, and the dough comes together for that perfect, tender base that soaks up all the flavorful toppings and glaze beautifully.

Bread flour (4 cups, spooned and leveled): Gives the focaccia its chewy, sturdy structure essential for holding the toppings without weighing it down.
Lukewarm water (1 3/4 cups, about 105°F): Activates the yeast and helps create that soft, airy crumb you’re aiming for.
Instant yeast (2 teaspoons): The magic ingredient that makes the dough rise, fluffy and full of life; can be swapped with active dry yeast using a little extra prep.
Vegetable oil (1 tablespoon + 2 tablespoons): Keeps the bread tender and adds a subtle richness; the extra oil in the pan helps crisp the crust to perfection.
Honey or white sugar (1 teaspoon): Just enough sweetness in the dough to enhance flavor and help with yeast activation.
Fine table salt (1 1/2 teaspoons): Balances the sweetness and intensifies the overall taste of the bread.
Medium tart apples (2, peeled, cored, and cut into 1/2-inch pieces): Provide natural sweetness with a bit of tang, perfect when warmed and spiced.
White granulated sugar (1/4 cup + 1 tablespoon): Sweetens the cooked apples and the glaze for that irresistible sugary finish.
Lemon juice (2 teaspoons): Adds brightness and prevents the apples from browning, plus a subtle zing that rounds out the flavors.
Ground cinnamon (4 teaspoons): The essential warming spice that makes the apples taste like a classic apple fritter.
All-purpose flour (1 tablespoon): Helps thicken the apple mixture so it stays nicely on top of the focaccia without sogginess.
Icing sugar (2 cups): Key to creating the smooth, sweet glaze that mimics the sugary coating on traditional fritters.
Light corn syrup (1/2 teaspoon): Keeps the glaze shiny and luscious; honey or golden syrup work great as alternatives.
Fine table salt (1/4 teaspoon for glaze): Balances out the sweetness for a more complex flavor.
Vanilla extract (1/4 teaspoon): Adds a subtle floral note that elevates the glaze and overall flavor.
Water (1/3 cup): Used in the glaze to achieve the perfect pouring consistency.

How to Make Apple Fritter Focaccia

Step 1: Prepare the Dough

The foundation of your Apple Fritter Focaccia starts with a well-hydrated dough. Combine the lukewarm water, instant yeast, vegetable oil, honey, and salt in a large bowl or stand mixer. Once everything is incorporated, add in the bread flour and stir until you get a shaggy dough. Cover and let it rest for 15 minutes to allow the flour to absorb the liquid properly. Then, perform gentle stretch and fold maneuvers twice more at 15 minute intervals, which helps develop gluten strength without heavy kneading. Finally, cover and allow the dough to rise for one hour until it’s doubled in size with a bubbly surface.

Step 2: Shape and Proof the Dough

Next, pour vegetable oil into your 9×13-inch metal baking pan, spreading it evenly on the bottom. Transfer your dough into the pan and gently stretch and fold it top over bottom a few times while shaping it into a rough rectangle. Do not worry about stretching it to fill the pan completely— it will naturally expand as it rises. Cover the pan with a large baking sheet or plastic wrap and let the dough proof for 90 minutes. This second rise allows the bread to develop that signature focaccia texture, light and airy yet sturdy enough to hold the toppings.

Step 3: Prepare the Cinnamon Apples

While your dough is rising, it’s time to give those apples the classic fritter treatment. Place diced apples, sugar, and lemon juice in a skillet over medium heat. Stir frequently as the apples soften and the liquid evaporates, roughly around 5 minutes. In a separate small bowl, combine cinnamon and all-purpose flour, then mix this into the cooked apples so every bite is warmly spiced and thickened. This mixture not only tastes incredible but also keeps the topping from turning soggy on the focaccia.

Step 4: Bake the Apple Fritter Focaccia

Preheat your oven to 425°F (non-convection). Scatter the cinnamon apples evenly over the risen dough. Using your oiled fingertips, dimple the dough by pressing down all over, embedding the apples slightly into the surface. This traditional focaccia technique creates those iconic pockets and bumps that hold flavor so well. Drizzle a little more vegetable oil on top for a gorgeous golden crust. Bake for 19 to 23 minutes until the focaccia turns a deep, inviting golden brown, signaling it’s perfectly cooked and ready for the final touch.

Step 5: Make the Sweet Fritter Glaze

As your focaccia bakes, whip up the signature glaze that will take this dish from delicious to unforgettable. Whisk together icing sugar, corn syrup, salt, and vanilla extract in a medium bowl. Meanwhile, bring water and granulated sugar to a boil in a small saucepan, then simmer for one minute. Add the hot sugar syrup to the icing sugar mixture and whisk vigorously until smooth and lump-free. This glaze mimics the glossy, sweet coating of a classic apple fritter, perfectly complementing the tender bread and spiced apples.

Step 6: Glaze and Cool

Once the focaccia comes out of the oven, allow it to rest for five minutes. Then pour the glaze evenly over the top, using the back of a spoon to gently spread it across the entire surface. Let the Apple Fritter Focaccia cool further so the glaze sets and forms a delightful, slightly crunchy finishing touch. Once cooled, cut into squares and get ready for pure bliss!

How to Serve Apple Fritter Focaccia

Garnishes

Sprinkle the focaccia with a little coarse sugar or extra cinnamon right after glazing to add an appealing sparkle and extra touch of flavor. For a touch of freshness, toss some finely chopped toasted pecans or walnuts over the top. A light dusting of powdered sugar just before serving also adds an irresistible, snowy finish perfect for impressing guests.

Side Dishes

This Apple Fritter Focaccia shines on its own but pairs beautifully with warm beverages like chai tea, spiced cider, or creamy lattes. If you want to turn it into a more substantial snack or light meal, serve alongside a bowl of creamy yogurt drizzled with honey or a scoop of vanilla ice cream for a dessert-worthy combo that feels indulgently fresh.

Creative Ways to Present

Turn your Apple Fritter Focaccia into a stunning brunch centerpiece by layering slices on a large wooden board, garnished with fresh mint leaves and thin apple slices for a sophisticated touch. You can also cut the focaccia into strips for easy finger food at parties or drizzle lightly with warmed caramel sauce to amp up the dessert vibes. There’s something magical about the versatility of this dish that makes it as fun to serve as it is to eat.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container at room temperature for up to two days. Keeping the focaccia sealed helps maintain its moisture and prevents the glaze from drying out or becoming too sticky. If the top softens a bit, a quick toast in the oven will revive the crisp edges wonderfully.

Freezing

You can freeze slices of Apple Fritter Focaccia by wrapping them tightly in plastic wrap and then placing them in a freezer bag. Frozen focaccia stays good for up to 2 months. When you’re ready to enjoy, thaw the slices at room temperature, then warm them in a toaster oven to bring back that just-baked texture.

Reheating

To reheat, pop your slice in a preheated 350°F oven for 5 to 7 minutes. This gently warms the bread and melts the glaze slightly, refreshing the texture and reviving those rich flavors. Avoid microwaving as it can make the bread chewy instead of delightfully fluffy.

FAQs

Can I use other types of apples for the Apple Fritter Focaccia?

Absolutely! While tart apples like Granny Smith work best because they hold their shape and provide a nice balance to the sweetness, you can experiment with Honeycrisp or Fuji if you prefer something sweeter and softer. Just keep in mind that very soft apples may break down more during cooking.

Is it possible to make this Apple Fritter Focaccia gluten-free?

Making it gluten-free would require a specially formulated gluten-free bread flour blend with xanthan gum to replicate the texture. The rise and structure might not be exactly the same, but with the right blend, you can still achieve a tasty focaccia-like base. Just be sure to check your yeast and other ingredients for gluten-free certifications.

Can I prepare the dough the night before?

Yes! You can refrigerate the dough after the initial rise to slow down fermentation. Just bring it back to room temperature and let it complete its second rise before adding the apples and baking. This can actually deepen the flavor and make the focaccia even more aromatic.

Why do I need to dimple the dough before baking?

Dimpling creates the characteristic focaccia texture and helps keep the dough from puffing up too much. It also creates little nooks that trap the oil and apple topping, ensuring every bite is packed with flavor and moisture.

What’s the best way to get the glaze smooth and lump-free?

Be sure to whisk the icing sugar mixture really well before adding the hot sugar syrup. When combining, add the syrup gradually while continuously whisking to blend everything smoothly. Sifting your icing sugar beforehand can also help prevent lumps.

Final Thoughts

There is something truly special about this Apple Fritter Focaccia — it’s like your favorite bakery apple treat reimagined into a fluffy, warmly spiced bread that’s perfect for sharing or savoring any time of day. With simple ingredients and thoughtful steps, you’ll create a dish bursting with comforting flavors and textures that feel both familiar and fresh. I can’t wait for you to make this on a cozy weekend and see just how quickly it disappears from the table!

Apple Fritter Focaccia Recipe

★★★★★

5 from 5 reviews

Author: lilan
Total Time: 3 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Apple Fritter Focaccia combines the delightful flavors of cinnamon-spiced sautéed apples nestled in a soft, airy focaccia dough, drizzled with a sweet, silky glaze reminiscent of classic apple fritters. Perfect as a breakfast treat or a dessert, this recipe brings together the comforting textures of rustic Italian bread with the sweet warmth of apple fritters in every bite.

Instructions

Mix and Rest the Dough: 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 well combined. Cover with a tea towel and rest for 15 minutes.
Stretch and Fold the Dough: Perform a series of stretch and folds (gently pull the dough up and fold it over itself). Cover again and rest for another 15 minutes. Repeat another stretch and fold, then cover and let the dough rise for 1 hour until slightly puffed.
Prepare the Pan and Shape Dough: Brush 2 tablespoons vegetable oil evenly in a 9×13-inch metal baking pan. Pour the dough into the pan and stretch and fold it in the pan to shape roughly into a rectangle, but don’t stretch it fully to pan edges. Cover with a large baking sheet or plastic wrap and let rise for 1.5 hours until it spreads and rises.
Sauté Cinnamon Apples: In a skillet over medium heat, combine diced apples, 1/4 cup sugar, and lemon juice. Cook, stirring frequently, until apples soften and liquid evaporates, about 5 minutes. Remove from heat and stir in cinnamon and flour until apples are evenly coated. Set aside.
Preheat Oven and Prepare Dough Surface: Preheat the oven to 425°F (non-convection). Scatter the cinnamon apples evenly over the risen dough. Using oiled fingertips, make many dimples across the dough pushing the apples slightly into it. Drizzle a little vegetable oil over the top.
Bake the Focaccia: Bake in the preheated oven for 19-23 minutes or until deep golden and baked through.
Make the Fritter Glaze: In a medium bowl, whisk together icing sugar, corn syrup, salt, and vanilla extract. In a small saucepan, bring water and 1 tablespoon sugar to a boil, then 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 the Focaccia: Once the focaccia is out of the oven, let it rest for 5 minutes. Pour the glaze evenly over the top and use the back of a spoon to spread it fully. Let the focaccia cool further to allow the glaze to set before cutting into squares to serve.

Notes

Note 1: If using active dry yeast instead of instant yeast, dissolve it in the lukewarm water with the honey and let it proof for 5-10 minutes until foamy before mixing with the flour.
Note 2: Use tart apples like Granny Smith or Braeburn for a nice balance of tartness and sweetness.
Stretch and fold technique helps develop gluten structure without heavy kneading. To perform, gently stretch the dough up and fold it over itself 4 times in the bowl.
The dough may feel sticky initially but will become more manageable after resting and folding.
Use a kitchen scale and metric measurements for best accuracy and consistent results.

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