Sourdough Apple Focaccia

Soft, chewy, and delicately sweet, this Sourdough Apple Focaccia is a delicious twist on the classic Italian bread. Topped with cinnamon-spiced apples and a drizzle of vanilla icing, it's the kind of bake that turns simple ingredients into something irresistible. Whether you're new to cinnamon apple sourdough focaccia or already obsessed, this recipe is one to save and bake on repeat.

Jump to:

• Ultimately Autumnal Sweet Sourdough Focaccia
• Ingredient Notes
• Step-By-Step Method
• Tips For Great Sourdough Focaccia
• Storage
• More Sweet Sourdough Focaccia Recipes
• Sourdough Apple Focaccia

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Ultimately Autumnal Sweet Sourdough Focaccia

If you love apple fritters or a slice of warm apple pie, this sweet focaccia is going to hit all the right notes. It's an autumn-ready upgrade to our favourite Sourdough Cinnamon Roll Focaccia, this time topped with tender cinnamon apples that bring a fruity, spiced depth to every bite. 

While focaccia is traditionally topped with savoury flavours, this delicious recipe proves that the sweeter route can be just as - if not more - satisfying, especially for those with a sweet tooth. It's soft, pillowy, slightly crisp on the edges, and perfect for a late afternoon snack. 

Ingredient Notes

Here's everything you will need to make this Cinnamon Apple Sourdough Focaccia:

• strong white bread flour: with at least 12% protein content. Whilst you can make a tasty focaccia with all-purpose flour, it will not be as airy - you really need strong dough to hold the weight of the apples.  
• water: use luke warm water if you want to speed up the bulk fermentation process. 
• active sourdough starter: 100% hydration. 
• salt. 
• caster sugar: or granulated sugar. You may also use brown sugar for the cinnamon apple mixture. 
• olive oil. 
• apples: avoid cooking apples, but any eating variety will do just fine. Got more apples and some sourdough discard? Try our Sourdough Apple Galette and Sourdough Discard Apple Muffins next!
• cinnamon. 
• lemon juice: if you're using exceptionally tart apples, replace lemon juice with a splash of water. 
• icing sugar: a.k.a. powdered sugar. 
• butter: helps the icing stay creamy, but firmer. 
• vanilla bean paste: or vanilla extract. 
• milk: use UHT milk, this allows you to store the focaccia at room temperature later. 

As always, find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.

Step-By-Step Method

This Sourdough Apple Focaccia is made over two days, so start early!

DAY 1

First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.

Fermentolyse and Mixing The Dough

1. In the bowl of a stand mixer, combine flour, water and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp kitchen towel and leave the dough to fermentolyse (a type of sourdough autolyse where sourdough starter is added too) for an hour.

2. After an hour, scatter the salt and sugar on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly.

TIP: Don't be tempted to just mix the oil in by running the stand mixer - the dough will split, separated by oil layers.

3. Once incorporated, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but it should start gathering around the dough hook attachment.

Coil Folds, Bulk Fermentation, Cold Retardation

1. Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish - it helps with coil fold sets later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm place for 30 minutes.

2. Over the next 3 hours, at 30-minute intervals, perform a set of coil folds, using wet hands. See the coil folding video below.

3. After all 6 sets of coil folds are completed, cover the dough and let the dough rise and finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your house.

4. Place the dough in the refrigerator for 8-24 hours (or simply overnight).

DAY 2

The next morning, line a baking tray (approx 24x24cm) with parchment paper. Brush it with olive oil - it will help to spread the focaccia dough into the shape of the baking tray. 

Second Rise

1. Take the dough out of the fridge and very carefully transfer it into the prepared baking tray, trying not to deflate it too much. Stretch it out into the corners of the baking dish.

2. Cover it again and leave it in a warm spot to proof for another 1-2 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.

Prepare the Apples

1. In the meantime, dice apples into small pieces. Place the cubed apples, sugar, cinnamon and a squeeze of lemon in a medium saucepan. Once the apples release their juices, cook for 5 minutes, stirring often. You want the apples to soften slightly, but don't let them turn mushy.

2. Set the apples aside to cool down.

Topping and Baking

1. Preheat the oven to 200°C (400°F).

2. Gently spread the cinnamon apple mixture across the surface of your sourdough focaccia.

3. Oil your fingers and dimple the top of the dough all over, pressing the apples into the dough.

4. Bake the sourdough apple focaccia for 20-25 minutes. It will turn golden brown and slightly crispy on the edges. Cool it for at least 15 minutes before taking it out of the baking tin.

Icing

1. In the meantime, prepare the icing by mixing melted butter, icing sugar, vanilla paste, a pinch of salt and milk together in a small bowl. Stir everything to a smooth paste.

2. Drizzle your sourdough focaccia with the sweet glaze and tuck in! Alternatively, use the icing as a dip for your focaccia.

Tips For Great Sourdough Focaccia

💧 1. Embrace a Wet Dough. High hydration is what gives sourdough focaccia its signature airy, chewy texture. It'll feel sticky at first, but with proper coil folds and fermentation time, you'll get great structure and good results.

🔁 2. Don't Skip the Coil Folds. These gentle folds build gluten without overworking the dough, helping to trap air and create a light crumb - essential for both savoury and sweet focaccia.

👀 3. Trust Visual Cues Over Timers. Rise times will vary based on temperature, the strength of your starter, and even your flour. Look for puffiness, visible bubbles and a slight jiggle in the dough - not just the clock - before moving on.

🫒 4. Add Oil by Hand. Rubbing in the olive oil by hand, rather than mixing it in, prevents the dough from splitting and helps it absorb evenly.

🍎 5. Press Apples In Deep. Use oiled fingers to dimple the dough and push the cinnamon apple topping in firmly - this stops them from burning or sliding off during baking and helps juices infuse the crumb.

🔥 6. Bake on the Middle Rack. This ensures even heat distribution and prevents the bottom of the pan from browning too quickly before the focaccia is fully baked.

Storage

Store your sourdough apple focaccia at room temperature in an airtight container for up to 2 days. For longer storage, freeze it (uniced), wrapped in plastic wrap and placed in an airtight container or freezer bag for up to 2 months. Defrost at room temperature and add the icing just before serving.

More Sweet Sourdough Focaccia Recipes

Looking for another sweet sourdough focaccia recipe? In summer, you must try our Sweet Lemon Sourdough Focaccia. Here are more delicious ideas to satisfy your cravings.