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Slices of warm Sourdough Apple Fritter Focaccia topped with icing on a plate.

Sourdough Apple Fritter Focaccia

5 from 1 vote
Aliana Recipes
A comforting twist on classic bread featuring soft, airy dough stuffed with cinnamon-spiced fruit and finished with a rich brown butter maple glaze.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 3 minutes
Total Time 55 minutes
Servings:8 people
Course:Dessert
Cuisine:American
Calories:380kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 batch no-knead focaccia dough Yields about 760g of soft dough
  • 7 tablespoons unsalted butter Divided for cutting and dimpling
  • 1 ½ tablespoons olive oil For coating the pan
  • 2 medium apples Peeled and diced into chunks
  • 1 tablespoon lemon juice Prevents the apples from browning
  • 3 tablespoons granulated sugar Divided use
  • 3 tablespoons brown sugar Divided use
  • 4 teaspoons cinnamon Divided use
  • 1 cup powdered sugar Base for the sweet glaze
  • ¼ cup brown butter Adds a rich, nutty depth
  • 3 tablespoons maple syrup Sweetens the liquid topping
  • 4 teaspoons milk Thins the glaze to a pourable consistency
  • 1 teaspoon vanilla extract Enhances the aromatic flavors
  • pinch of salt Balances the heavy sweetness

Equipment

  • 1 9x9 inch pan For baking the dough
  • 1 bench scraper For cutting the grid pattern
  • 2 Mixing bowls For separating the apples
  • 1 Whisk For smoothing the glaze

Method
 

  1. Toss half the diced apples with lemon juice, salt, and half the cinnamon sugars to prepare the internal filling, leaving you with a coated, fragrant fruit mixture.
    Hands mix firm diced apples with dark brown spices inside a ceramic bowl.
  2. Stretch the prepared dough in an oiled pan, spoon the sugared apples over it, and fold the edges inward to trap the filling securely.
  3. Cut the dough into a grid and place butter slices in the seams before letting it rise until doubled. (Why do you put butter in the cuts? Slipping fat into the seams ensures the bread pulls apart into distinct pieces, leaving you with a visibly puffy, jiggly pan of dough.)
  4. Toss the remaining apples with the rest of the sugar, scatter them on top, dimple the dough, and bake at 400 degrees Fahrenheit for twenty-five minutes until deeply golden brown.
    Hands press dark, spiced apple chunks deep into a flat, soft dough base.
  5. Whisk the powdered sugar, brown butter, maple syrup, and milk into a smooth liquid, drizzling it evenly over the warm bread to create a glossy, sticky finish.

Nutrition

Serving: 150g (1 slice)Calories: 380kcalCarbohydrates: 58gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 320mgPotassium: 110mgFiber: 2gSugar: 32gVitamin A: 400IUVitamin C: 2mgCalcium: 25mgIron: 1.5mg

Notes

Wait to mix the sugar into the second batch of apples until right before baking to prevent them from releasing too much water and making the crust soggy.