Apple Fritter Focaccia

By Tyla | Last modified on Jan 31, 2026

Featured in: Breakfast

Apple Fritter Focaccia is a delightful fusion of sweet, cinnamony flavors with the comforting texture of traditional focaccia bread. Imagine the crisp apples mingling with brown sugar and butter, baked to a golden perfection and finished with a luscious glaze—this treat fills your kitchen with irresistible aromas and your taste buds with joyous warmth.

This unique bread is perfect for breakfast, brunch, or a sweet snack, offering a soft crumb enhanced by pockets of caramelized apple goodness. It’s a creative take that breathes new life into classic focaccia, turning it into an extraordinary apple dessert bread.

Why You’ll Love This Recipe

Combines the best flavors of apple fritters and focaccia bread for a unique twist.
Soft, fluffy bread infused with cinnamon and tender bits of apple.
Easy-to-follow baking process perfect for home bakers and food lovers alike.

Ingredients

Water (1 cup): Warmed to around 105°-110°F, perfect temperature to activate yeast without killing it.
Granulated Sugar (2 tablespoons): Provides sweetness and feeds the yeast for a good rise.
Active Dry Yeast (1 teaspoon): Leavens the dough, creating the focaccia’s signature airy texture.
Vegetable Oil (1/3 cup): Divided use adds moisture and richness for a tender crumb.
All-Purpose Flour (2 1/2 cups): The base of the dough, offering structure and chewiness.
Kosher Salt (1/2 teaspoon): Enhances the natural flavors and balances sweetness.
Unsalted Butter (1/2 cup, melted): Adds richness and helps caramelize the topping for a golden finish.
Light Brown Sugar (1/2 cup, packed): Gives the focaccia a deep molasses flavor and caramelizes beautifully.
Ground Cinnamon (2 tablespoons): Infuses the topping with warm, spicy notes that pair perfectly with apples.
Vanilla Extract (1/2 teaspoon): Delivers a subtle, fragrant sweetness to the apple filling.
Granny Smith Apples (3 medium): Peeled, cored, and finely diced to evenly distribute fresh apple flavor throughout the focaccia.
Confectioners’ Sugar (1 cup): Used in the glaze to add a smooth, sweet finish.
Whole Milk (2–3 tablespoons): Mixed with sugar to create a luscious glaze for drizzling.

Instructions

Activate the Yeast: In a large bowl, combine the warm water, granulated sugar, and yeast, allowing it to rest for about 5 minutes until the yeast blooms. This step ensures the yeast is active and ready to leaven your focaccia for a light, fluffy texture.
Add Oil to Yeast Mixture: Pour half of the vegetable oil into the yeast mixture and mix gently. The oil adds moisture, helping to tenderize the dough, while the remaining oil is reserved for coating the baking pan to prevent sticking.
Incorporate Dry Ingredients: Gradually add the flour and kosher salt to the yeast mixture, stirring until a dough forms. Combining the dry ingredients with the wet ensures a smooth, elastic dough structure essential for focaccia.
Proof the Dough: Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size. This fermentation develops flavor and creates the airy crumb characteristic of focaccia.
Prepare Baking Pan: Preheat the oven to 450°F. Pour the remaining vegetable oil into a 9×11-inch baking pan and spread evenly using a pastry brush. This step ensures the focaccia doesn’t stick and crisps the bottom nicely.
Shape the Dough: Transfer the risen dough to the oiled pan, pressing and stretching it evenly to the edges. Proper shaping ensures an even bake and good texture throughout.
Mix Apple Topping: In a medium bowl, combine melted butter, brown sugar, cinnamon, and vanilla extract, stirring well. Add the finely diced apples and gently fold to coat them completely with the cinnamon sugar mixture. This creates a flavorful topping that infuses each bite with sweetness and spice.
Layer Apple Filling and Fold Dough: Spread one-third of the apple mixture over the dough surface. Carefully fold the edges of the dough over the filling toward the center, then flip the dough seam side down and gently stretch it out again. This layering traps flavors and creates delightful pockets of apple within the focaccia.
Create Dimples on Dough Surface: Using your fingertips, press deep dimples all over the dough. These pockets help hold the topping and distribute heat evenly during baking, contributing to the bread’s characteristic texture.
Add Remaining Apple Mixture: Evenly spread the remaining apple mixture over the top of the dough. This generous topping caramelizes during baking, offering a sweet and slightly crunchy contrast.
Bake Until Golden: Bake the focaccia for 28 to 30 minutes until golden brown and bubbly caramelized apples appear. This high heat bakes the dough quickly, setting the crumb while toasting the topping beautifully.
Prepare and Drizzle Glaze: Whisk together the confectioners’ sugar and whole milk in a small bowl, adding milk tablespoon by tablespoon until desired glaze consistency is reached. Drizzle the glaze over the warm focaccia to add a sweet, glossy finish that enhances flavor and presentation.

You Must Know

The dough temperature is critical; avoid water hotter than 110°F to keep yeast alive.
The use of tart Granny Smith apples balances the sweetness and prevents sogginess.
Brown sugar creates a deep caramel flavor that contrasts beautifully with the fresh apples.

Storage Tips

Store leftover focaccia in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently before serving to restore softness and fresh flavors.

Serving Suggestions

This focaccia makes a wonderful breakfast or brunch item paired with a hot cup of coffee or tea. For a dessert twist, serve warm slices topped with vanilla ice cream or whipped cream.

Professional Tips

Use a fine dice for apples to ensure even distribution and tender texture throughout the bread.
For extra depth, lightly sauté the diced apples with cinnamon and sugar before adding them to the dough.
Creating deep dimples in the dough not only aids in the focaccia’s texture but also helps hold the apple topping more securely.

FAQs

Can I use other types of apples?: Yes, feel free to experiment with Fuji or Honeycrisp apples for different sweetness levels and textures. Just ensure they are firm enough to hold their shape.
Can I make the dough ahead of time?: You can prepare the dough a day ahead and refrigerate it overnight to develop flavor. Allow it to come to room temperature and rise before baking.
Is this recipe vegan?: The recipe uses butter and milk in the topping and glaze. For a vegan version, substitute with plant-based alternatives.
How do I know when the focaccia is done?: It should be a deep golden brown on top with bubbly, caramelized apples. The bread should sound hollow when tapped underneath.
Can I freeze the focaccia?: Yes, wrap cooled focaccia tightly and freeze up to 3 months. Thaw at room temperature and warm before serving.
What if I don’t have confectioners’ sugar?: You can pulse granulated sugar in a blender until fine, but confectioners’ sugar is best for a smooth glaze texture.
Can I add nuts or other toppings?: Chopped pecans or walnuts make a great addition to the topping for crunch and flavor complexity.