Apple Fritter Focaccia

A slice of focaccia on a white plate. The rest is in the background on a white cake stand

This apple fritter focaccia bread is made of yeasted bread with an apple pie filling. It's all topped with a vanilla glaze. This focaccia bread is semi-sweet that is perfect for brunch!

Course Breakfast

Cuisine North American

Prep Time 30

Cook Time 30

Chilling Time 8

Servings servings

Calories 281kcal

Author Nina

Ingredients

Focaccia Dough

1½ teaspoons yeast
1½ cups water warm
3 cups all purpose flour
1½ teaspoons salt
3 tablespoons vegetable oil
1½ teaspoons honey

Apple Pie Filling

1 tablespoon unsalted butter
2 medium apples peeled, cored, and chopped into ½-inch pieces
¼ cup brown sugar
2 teaspoons lemon juice
1 teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon all purpose flour

Glaze

1 cup powdered sugar
¼ teaspoon salt
¼ teaspoon vanilla extract
1-2 tablespoons milk

US Customary - Metric

Instructions

Focaccia Dough

In a large bowl mix yeast and warm water together. Let it sit for about 10 minutes, or until the yeast starts frothing.
Add the flour, salt, oil, and honey to the bowl and mix until combined. Cover and store in the refrigerator overnight.

Apple Pie Filling

Combine butter, apples, sugar, lemon juice, cinnamon, and salt in a medium saucepan. Cook on medium heat until the apples begin to soften.
Add flour and cook until filling thickens, about 1-2 minutes. Remove from heat and let it cool until room temperature.

Assembly

Take the dough out of the refrigerator and let it warm to room temperature, about 2 hours.
Preheat oven to 450°F (230°C). Grease a 9-inch round baking pan and line the bottom with parchment paper.
Divide dough into two. Place one half of the dough into the baking pan. Use your fingers to push dough out to the edges of the pan as best as you can. If dough doesn't want to relax, let it sit covered for 15 minutes, and try again.
Spoon apple filling over dough, leaving a ½-inch border from the inside edge of the pan.
Top filling with the remaining dough. Use your fingers again to push dough out to the edges of the pan, fully covering the apple filling.
Bake for 25-30 minutes, or until the top of the bread is golden. Let rest at room temperature until cooled.

Glaze

Mix powdered sugar, salt, and vanilla in a small bowl. Add milk, 1 tablespoon at a time, until you get a thick glaze. You want it to be pourable, but not too thin that it will run off the top of the bread. Add more powdered sugar if it's too thin and more milk if it's too thick.
Decorate the top of the bread with glaze. Serve at room temperature. Store leftovers in the refrigerator for up to 3 days.

Nutrition