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Apple Fritter Cinnamon Focaccia Recipe

★★★★★

4.9 from 147 reviews
  • Author: Matteo
  • Total Time: 4 hours 20 minutes
  • Yield: One 9x13 inch pan (approximately 12 servings) 1x

Description

Apple fritter focaccia bread is a delightful fusion of soft, airy Italian focaccia with the comforting flavors of a homemade apple fritter. This recipe features a cinnamon-infused dough layered with a spiced cinnamon-sugar butter and rich apple pie filling, baked to golden perfection and finished with a sweet cinnamon glaze. Perfect for cozy fall mornings or as a sweet treat that evokes the essence of autumn with every bite.

Ingredients

Scale

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

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

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

Cinnamon Glaze

  • 3/4 cup powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon (2.5 ml) vanilla extract

Instructions

  1. Activate Yeast: In a large bowl, combine warm water, active dry yeast, and honey. Let it sit for 5 minutes or until the yeast becomes foamy, indicating it is active.
  2. Make Dough: Add olive oil, bread flour, ground cinnamon, and fine sea salt to the yeast mixture. Stir or knead by hand until a shaggy dough forms.
  3. First Rest: Cover the bowl with plastic wrap or a kitchen towel and let the dough rest for 15 minutes to begin gluten development.
  4. Stretch and Fold #1: With lightly wet hands, reach into the bowl and stretch one side of the dough upward, then fold it over onto the opposite side. Rotate the bowl a quarter turn and repeat this stretch-and-fold 3-4 more times.
  5. Second Rest: Cover and rest the dough for another 15 minutes.
  6. Stretch and Fold #2 and #3: Repeat the stretch-and-fold process two more times, with 15-minute rests in between each session (total three times).
  7. Final Proof: After the last stretch and fold, cover and let the dough rest for 1 1/2 hours or until it doubles in size.
  8. Prepare Apple Filling: In a medium 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 hold shape.
  9. Thicken Filling: Mix cornstarch and water to make a slurry, pour into the apple mixture, and stir continuously for about 1 minute until thickened. Remove from heat and cool completely.
  10. Make Cinnamon Sugar Butter: Melt butter in a small bowl, then whisk in brown sugar, cinnamon, nutmeg, and vanilla extract until smooth.
  11. Shape Dough in Pan: Gently transfer dough to a buttered 9×13 inch pan.
  12. Add First Layer: Spread half of the cinnamon sugar butter mixture and half of the cooled apple filling evenly over the dough.
  13. Fold Dough: Fold the dough into thirds like an envelope, flip seam side down, then gently stretch it to fit the pan evenly.
  14. Second Proof: Cover and proof for 1 1/2 hours until the dough nearly reaches the top of the pan.
  15. Add Topping: Spread the remaining cinnamon sugar butter and apple filling over the top, then gently dimple the dough surface with your fingertips.
  16. Bake: Bake at 430°F (221°C) for about 25 minutes until golden brown. Confirm doneness by internal temperature reaching 190°F (88°C).
  17. Cool and Glaze: Allow the focaccia to cool for 15 minutes, then drizzle with the cinnamon glaze made by mixing powdered sugar, milk or cream, cinnamon, and vanilla extract.
  18. Serve: Best served warm on the day of baking for optimal flavor and texture.

Notes

  • Use bread flour with 12% or higher protein for best gluten development and texture.
  • The apple filling should be cooled completely before adding to the dough to prevent affecting the yeast.
  • When folding the dough into thirds, handle gently to maintain airiness.
  • Check internal temperature with a thermometer to ensure the bread is fully baked.
  • This bread is best enjoyed fresh but can be reheated gently to restore softness.
  • If you prefer, substitute milk or heavy cream in the glaze depending on desired richness.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

Keywords: apple fritter focaccia, cinnamon focaccia, apple bread, sweet focaccia, autumn bread, cinnamon sugar bread, homemade apple pie filling, fall baking, spiced bread

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Find it online: https://todayplates.com/apple-fritter-cinnamon-focaccia-recipe/