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Sourdough Apple Fritter Focaccia

A slice of delicious sourdough apple fritter focaccia, drizzled with white glaze, on a wooden board.
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A sweet and tangy focaccia featuring caramelized apples and a glossy glaze, perfect for using sourdough discard.

Ingredients

Scale
  • 200g active sourdough starter
  • 400g all-purpose flour
  • 100g warm water
  • 75g granulated sugar
  • 75g unsalted butter, softened
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium apples, peeled, cored, and diced
  • 50g brown sugar
  • 1 tablespoon lemon juice
  • 1 egg, beaten (for egg wash)
  • 100g powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, combine the active sourdough starter, warm water, and 50g of the granulated sugar. Let it sit for 10 minutes until frothy.
  2. Add the flour, softened butter, salt, and remaining 25g granulated sugar to the bowl. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size.
  5. While the dough rises, prepare the apples. In a skillet, combine the diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat until the apples are softened and caramelized, about 10-15 minutes. Let cool.
  6. Grease a 9×13 inch baking pan. Gently press the risen dough into the pan, dimpling it with your fingers.
  7. Spread the cooled caramelized apples evenly over the dough.
  8. Cover the pan and let the dough rise for another 1-2 hours, or until puffy.
  9. Preheat your oven to 375°F (190°C).
  10. Brush the top of the focaccia with the beaten egg wash.
  11. Bake for 25-30 minutes, or until golden brown and cooked through.
  12. While the focaccia bakes, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
  13. Let the focaccia cool in the pan for 10 minutes before transferring to a wire rack. Drizzle the glaze over the warm focaccia.

Notes

  • For a richer flavor, you can add a pinch of nutmeg to the apple mixture.
  • Ensure your sourdough starter is active and bubbly before using it in the recipe.
  • If you don’t have sourdough starter, you can substitute with 1 teaspoon of instant yeast and adjust the water accordingly.
  • This recipe is a great way to use up leftover sourdough discard.
  • Consider this a delicious alternative to traditional meal planning for a weekend brunch.

Nutrition

Find it online: https://delicerecipe.com/sourdough-apple-fritter-focaccia/