Apple Fritter Focaccia Bread (Easy Fall Dessert)
This Apple Fritter Focaccia Bread brings together everything you love about a bakery apple fritter - warm spices, soft caramelized apples, buttery sweetness, with the texture and chew of fresh homemade focaccia. It’s the kind of recipe that makes your kitchen smell unreal and tastes even better the next day (if it lasts that long).
This sweet focaccia is perfect for brunch, dessert, or whenever you’re craving something cozy and comforting.
Ingredients
For the Dough
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540g flour
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13.5g salt
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7.5g sugar
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4.5g yeast
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426g warm water (around 100°F)
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27g extra virgin olive oil
For the Apple Topping
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1 large apple (Granny Smith or Pink Lady), diced
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1 tsp cinnamon
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¼ tsp clove
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¼ tsp cardamom
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½ tsp allspice
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¼ tsp ground ginger
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½ tsp nutmeg
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1 tsp honey
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¾ tsp lemon juice
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½ tsp lemon zest
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⅓ cup brown sugar
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½ tsp vanilla extract
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½ cup salted butter, melted (add ½ tsp salt if using unsalted)
For the Glaze
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1½ cups powdered sugar
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1 tbsp milk
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1 tsp lemon juice
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½ tsp vanilla extract
How to Make Apple Fritter Focaccia
Step 1: Mix the Dough
Whisk flour, salt, sugar, and yeast in a large bowl. Add the warm water and olive oil, then stir until everything is combined and no dry spots remain. Cover with a damp towel and rest for 15 minutes.
Step 2: Stretch and Fold
Do four sets of stretch and folds, 15 minutes apart. To do this, wet your hand, grab the edge of the dough, stretch it upward, and fold it into the center. Rotate the bowl slightly each time until you’ve gone all around. After the final set, cover tightly and refrigerate for 48 hours.
Step 3: Prepare the Apple Topping (Day of baking)
Dice the apple and briefly soak it in water and lemon juice to prevent browning. Drain, then mix with the butter, sugar, spices, and other ingredients until evenly coated.
Step 4: Proof and Top
After the cold ferment, place the dough in a well-oiled pan and let it rise covered at room temperature for about 2 hours. Once it’s ready, spoon the apple mixture over top and use your fingers to dimple the dough, pressing some of the apples into the dough. Try and get every little bit of dough covered with that sweet spiced butter.
Step 5: Bake
Bake at 450°F with convection (if possible) for 20–24 minutes until golden brown and crisp on the sides. (Good idea to check at 18min as ovens vary!)
Step 6: Glaze
Whisk together the glaze ingredients in a bowl until smooth. Drizzle it over the focaccia while it’s still warm, about 5 minutes out of the oven. If too thick, add another splash of milk to thin out as desired. If too thin, more icing sugar.
Serving and Storage
Let it cool for 10–15 minutes on a wire rack before slicing/pulling apart. The result is a soft, buttery apple cinnamon focaccia with caramelized edges and a light vanilla glaze that gives serious apple fritter vibes.
It’s best fresh but keeps well covered at room temperature for up to 2 days. Reheat in a low oven for a few minutes to bring it back to life.
Why You’ll Love This Recipe
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Combines apple fritter flavor with the chewy texture of homemade focaccia
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Perfect fall dessert or brunch recipe
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Uses simple ingredients, no mixer required
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Sweet, spiced, and buttery - but not overly heavy but absolutely satisfies that need for warm sweet spicy fall dessert!