Go Back

Apple Cinnamon Focaccia

A delightful sweet focaccia with perfectly caramelized apples and warm cinnamon, bringing together a harmonious balance of flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup water, warmed (about 105-110 degrees F) Ensure the water is warm, not too hot.
  • 2 tablespoons granulated sugar
  • 1 teaspoon active dry yeast Fleischmann’s brand recommended.
  • 1/3 cup vegetable oil, divided Feel free to substitute with coconut oil.
  • 2 1/2 cups all-purpose flour King Arthur flour recommended for consistency.
  • 1/2 teaspoon kosher salt
Filling & Glaze Ingredients
  • 1/2 cup unsalted butter, melted Should be at room temperature.
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons ground cinnamon Increase to 3 tablespoons for more flavor.
  • 1/2 teaspoon vanilla extract Can substitute with almond extract for a different flavor.
  • 3 medium Granny Smith apples, cored, peeled, and finely diced Other apple varieties like Honeycrisp or Fuji can be used.
  • 1 cup confectioners' sugar
  • 2-3 tablespoons whole milk Adjust for desired glaze consistency.

Method
 

Dough Preparation
  1. In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it rest for about 5 minutes, or until frothy.
  2. Pour half of the vegetable oil into the yeast mixture and mix.
  3. Add the flour and kosher salt to the yeast mixture. Stir until it comes together into a rough dough.
  4. Transfer the dough into a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
Baking Preparation
  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Pour the remaining oil into a 9×11 inch baking pan. Using a pastry brush, coat the bottom evenly.
  3. Gently transfer the risen dough to the prepared baking pan, spreading it out to the edges.
Filling Assembly
  1. In a medium bowl, combine the melted butter, light brown sugar, ground cinnamon, and vanilla extract. Stir until combined.
  2. Fold in the diced apples until coated.
  3. Top the dough with 1/3 of the apple mixture, fold the edges toward the center, and flip the dough so that the seam side is down. Press and stretch the dough towards the edges of the pan.
  4. Create deep dimples with your fingertips all over the surface of the dough.
  5. Spread the remaining apple mixture evenly over the top.
Baking
  1. Bake for 28-30 minutes, or until golden brown and apples are bubbly.
Glazing
  1. Whisk together confectioners' sugar and whole milk until the desired glaze consistency is reached.
  2. Drizzle the glaze over the warm focaccia before serving.

Notes

This focaccia is best enjoyed fresh but can be stored at room temperature for up to 2 days or refrigerated for up to a week. It can also be frozen for up to 3 months.