Introduction

Apple fritter focaccia bread is a delightful blend of airy Italian focaccia and the warm, comforting flavors of homemade apple fritters. This unique bread is layered with cinnamon-spiced dough, sweet apple filling, and finished with a cinnamon sugar glaze, making it a perfect treat for the fall season.

The image shows a baked apple dessert in a square dark metal baking pan. The top layer is golden brown, puffed, and slightly crisped dough with dark browned spots, creating a textured, uneven surface. Underneath and bursting through the dough are small cubes of cooked apples that are soft with a warm golden color mixed with cinnamon-brown syrup. The dessert sits on a white marbled countertop, with potted green succulents and a beige decorative object in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cinnamon Focaccia Bread:

500g white bread flour (12% protein content or higher)
2 teaspoons ground cinnamon
420ml warm water
6g (1.5 teaspoons) active dry yeast
5g (1 teaspoon) honey or sugar
15ml (1 tbsp) olive oil
10g (2 teaspoons) fine sea salt

For the Apple Pie Filling/Topping:

450g apples (about 3 1/2-4 apples), peeled, cored, and small diced
2 tbsp butter
Juice of 1/2 lemon
60g brown sugar, packed
1/4 tsp salt
1 1/2 tsp cinnamon
Cornstarch slurry: 2 tsp cornstarch plus 2 tsp water

For the Cinnamon Sugar Butter Filling/Topping:

4 tablespoons butter, melted
1/3 cup (85g) brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

For the Cinnamon Glaze:

3/4 cup powdered sugar
2-3 tbsp milk or heavy cream
1/2 tsp cinnamon
1/2 tsp (2.5 ml) vanilla extract

Instructions

Step 1: Activate the yeast by mixing warm water, yeast, and honey in a large bowl. Let it sit for 5 minutes until foamy. (Skip if using instant yeast.)
Step 2: Add olive oil, flour, cinnamon, and salt to the yeast mixture. Stir until a shaggy dough forms. Cover and rest for 15 minutes.
Step 3: Perform the first stretch and fold: wet your hands, stretch one side of the dough upward, fold over the opposite side, rotate the bowl, and repeat 3-4 times.
Step 4: Cover and rest the dough for another 15 minutes. Repeat the stretch-and-fold process two more times, with 15-minute rests between each (total 3 times).
Step 5: After the final stretch and fold, cover and let the dough rise for 1 1/2 hours, or until doubled in size.
Step 6: Meanwhile, prepare the apple filling: In a saucepan, combine diced apples, butter, lemon juice, brown sugar, salt, and cinnamon. Cook over medium-low heat for 5-8 minutes until apples are tender but firm.
Step 7: Mix cornstarch and water to make a slurry, add to the apples, and stir until thickened (about 1 minute). Remove from heat and cool completely.
Step 8: Make the cinnamon sugar butter mixture by whisking melted butter, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth. Set aside.
Step 9: Once the dough has risen, place it gently into a buttered 9×13 inch pan.
Step 10: Spread half of the cinnamon butter mixture and half of the apple filling over the dough.
Step 11: Fold the dough into thirds like an envelope, flip it seam-side down, and gently stretch it to evenly cover the pan.
Step 12: Cover and proof for another 1 1/2 hours until the dough nearly reaches the top of the pan.
Step 13: Top the dough with the remaining cinnamon butter mixture and apple filling. Gently dimple the dough with your fingers.
Step 14: Bake at 430°F (220°C) for about 25 minutes, until golden brown. To check doneness, the internal temperature should reach at least 190°F (88°C).
Step 15: Cool the focaccia for about 15 minutes before drizzling the cinnamon sugar glaze made by mixing powdered sugar, milk (or cream), cinnamon, and vanilla extract.
Step 16: Serve warm for best flavor and texture. Enjoy!

Tips & Variations

Use a high-protein bread flour for a better, airy texture.
Adjust the amount of cinnamon in dough and toppings to suit your taste preferences.
Try adding chopped nuts like pecans or walnuts to the apple filling for extra crunch.
For a dairy-free version, substitute butter with coconut oil or a plant-based spread.
If your apples are very tart, increase the brown sugar slightly to balance the flavors.

Storage

Store the focaccia bread tightly wrapped at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a low oven or toaster oven to soften before serving.

How to Serve

The image shows a close-up of a large pull-apart cinnamon apple bread loaf on a wooden cutting board placed on a white marbled surface. The bread has about four thick layers, each filled with a glossy, chunky apple and cinnamon mixture that is a warm golden-brown color. The top of the bread is golden and slightly crispy with a sticky, shiny glaze made of icing that drips down the curved surfaces of the bread rolls in a creamy white color. One section is sliced revealing the soft, airy inside bread crumb that is light brown and moist with apple bits in between the folds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for the filling?

Yes, firm apples like Granny Smith, Honeycrisp, or Fuji work best as they hold their shape during cooking and provide a nice balance of tartness and sweetness.

What if I don’t have active dry yeast?

You can use instant yeast instead; simply mix it directly with the dry ingredients and skip the activation step. The rising times should remain the same.