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Sourdough Apple Focaccia Recipe

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4.2 from 27 reviews

This Sourdough Apple Focaccia is a delightful dessert that combines the rustic charm of sourdough bread with the sweet, spiced flavor of cinnamon apples. Featuring a tender, elastic dough and a luscious apple topping, finished with a smooth vanilla icing, this recipe is perfect for a special breakfast, brunch, or dessert treat. Its long fermentation brings out complex flavors and a soft crumb, while the apple topping adds a juicy sweetness balanced by warm cinnamon notes.

Ingredients

Dough Ingredients

  • 260 g strong white bread flour (with at least 12% protein content)
  • 170 g water
  • 110 g active sourdough starter (100% hydration)
  • 5 g salt
  • 5 g caster sugar (or granulated sugar)
  • 25 ml olive oil

Apple Topping

  • 2-3 medium apples (cored, peeled and cut into small cubes)
  • 40 g caster sugar (or granulated sugar)
  • 1 tbsp cinnamon
  • A squeeze of lemon juice

Icing

  • 100 g icing sugar
  • 15 g butter
  • ½ teaspoon vanilla bean paste
  • 1-2 tablespoon milk
  • A pinch of salt

Instructions

  1. Feed the Starter: In the morning, feed your sourdough starter using equal parts starter, water, and flour. Leave it in a warm spot to double or triple in volume within about 4 hours.
  2. Fermentolyse and Mix the Dough: In a stand mixer bowl, combine the flour, water, and active sourdough starter. Mix on low speed with a dough hook until the flour is hydrated. Cover with a damp towel and let the dough rest for 1 hour to undergo fermentolyse.
  3. Add Seasoning and Olive Oil: After resting, sprinkle salt and sugar over the dough and drizzle olive oil on top. Using your hands, gently incorporate the salt and oil evenly into the dough without running the mixer to avoid dough splitting.
  4. Knead the Dough: Mix on medium speed in the stand mixer for 10-12 minutes until the dough is smooth, elastic, and slightly wet, gathering around the dough hook.
  5. Bulk Fermentation with Coil Folds: Transfer the dough to a lightly oiled shallow bowl and cover it. Leave it in a warm spot for 30 minutes, then perform coil folds every 30 minutes for a total of 6 sets over 3 hours. Afterward, let the dough ferment undisturbed for 1.5-3 hours depending on room temperature.
  6. Cold Retardation: Place the covered dough in the refrigerator for 8-24 hours, ideally overnight, to develop flavor and texture.
  7. Prepare Baking Tray and Proof Dough: The next day, line a approx 23×23 cm baking tray with parchment paper and brush with olive oil. Gently transfer the cold dough to the tray, stretching it into the corners without deflating it. Cover and proof in a warm spot for 1-2 hours until puffy with visible blisters.
  8. Prepare Apple Topping: Meanwhile, combine the cubed apples, sugar, cinnamon, and lemon juice in a medium saucepan. Cook over medium heat for about 5 minutes, stirring frequently until the apples soften slightly but retain shape. Remove and let cool.
  9. Top and Dimple the Dough: Preheat the oven to 200°C (400°F). Spread the cooled apple mixture evenly over the proofed dough. Oil your fingers and dimple the dough surface all over, pressing the apples gently into the dough.
  10. Bake: Bake the focaccia for 20-25 minutes until golden and cooked through. Remove from oven and cool in the tray for at least 15 minutes before transferring out.
  11. Prepare Icing: While the focaccia cools, melt the butter and mix with icing sugar, vanilla bean paste, a pinch of salt, and 1-2 tablespoons milk until smooth. Adjust milk quantity for desired consistency.
  12. Finish and Serve: Drizzle the vanilla icing over the cooled sourdough apple focaccia. Serve as is or use the icing as a dip. Enjoy warm or at room temperature.

Notes

  • Use strong bread flour with at least 12% protein for proper gluten development.
  • Coil folds help develop dough strength and structure during fermentation.
  • Cold retardation in the fridge improves flavor and dough handling.
  • Be gentle transferring the dough to preserve its airiness and bubbles.
  • Cook apples until just tender to retain texture; avoid mushiness.
  • The icing adds sweetness and a creamy finish but can be omitted for a lighter version.
  • Store any leftovers in an airtight container; best eaten within 2 days.

Find it online: https://justsosavory.com/sourdough-apple-focaccia-recipe/