Apple pie focaccia is the intersection of two beloved baked goods: the tangy complexity of sourdough and the warm spice of classic apple pie. If you’ve been intimidating by sourdough baking or want to take your focaccia game beyond savory herbs, this recipe proves that your sourdough starter can handle both sweet and savory applications. The result is a pillowy-soft bread with pockets of cinnamon-spiced apples and a buttery, crumbly topping that tastes like you spent hours in the kitchen.
How to Make Apple Pie Focaccia from Sourdough
This recipe uses active sourdough starter as the leavening agent, creating a naturally fermented dough with complex flavor. You’ll prepare the dough, let it bulk ferment, add your apple filling, and top it with cinnamon sugar before a final proof and bake.
Ingredients
- 1 cup active sourdough starter (fed 4-8 hours prior, bubbly and at peak)
- 2 3/4 cups all-purpose or bread flour
- 1 teaspoon salt
- 3/4 cup lukewarm water
- 3 tablespoons olive oil plus more for oiling
- 3-4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced into 1/2-inch cubes
- 1/4 cup granulated sugar mixed with 1 1/2 teaspoons ground cinnamon (for filling)
- 4 tablespoons cold butter, cubed
- 1/4 cup coarse sugar mixed with 1/2 teaspoon cinnamon (for topping)
Method
Mix the dough
In a large bowl, combine your active sourdough starter, water, and olive oil. Stir until mostly combined. Add flour and salt, then mix with a wooden spoon or dough whisk until a shaggy dough forms with no dry flour remaining. You’re aiming for a slightly sticky, rough texture at this stage.
Bulk fermentation with stretch and folds
Cover the bowl and let it rest for 30 minutes. Then perform stretch and folds: wet your hand, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl and repeat 4 times. Do this stretch-and-fold routine every 30 minutes for 2-2.5 hours total. The dough should become smoother and slightly puffy.
Prepare the apple filling
While the dough ferments, dice your apples into small, even cubes. Toss them with the cinnamon-sugar mixture and let them sit in a small bowl. This allows the apples to release some juice and absorb the spice flavors. Set aside until ready to use.
Shape and add filling
Turn the fermented dough onto a lightly oiled 9×13 inch baking pan. Gently press and stretch it to fill the bottom of the pan, working from the center outward. Distribute the spiced apple cubes evenly across the surface, leaving a half-inch border. Dot with cold butter cubes spread throughout the apples.
Final proof
Cover the pan loosely with plastic wrap or a tea towel. Let it rest at room temperature for 1-1.5 hours until the dough is visibly puffy and dimples slightly when you gently poke it. You’re looking for an increase in volume of about 50 percent, not a doubling.
Add the topping and preheat
About 30 minutes before baking, preheat your oven to 425 degrees Fahrenheit. When you’re ready to bake, dimple the entire surface of the focaccia with your fingertips, creating small wells. Sprinkle the cinnamon-sugar topping evenly across the entire surface.
Bake until golden
Place the focaccia in the center of your preheated oven and bake for 25-32 minutes until the top is deep golden brown and the edges are crispy. The apples should be soft and the dough cooked through. Some cinnamon sugar may caramelize on the edges, which is ideal.
Cool and serve
Remove from the oven and let the focaccia cool in the pan for 10 minutes before turning out onto a wire rack. Allow it to cool for at least 20 minutes before slicing. This cooling period allows the interior crumb to set properly. Serve warm or at room temperature.
- Use apples that hold their shape during baking like Granny Smith or Honeycrisp, not softer varieties like Red Delicious which turn to mush.
- If your sourdough starter is sluggish, use water that’s around 75-80 degrees Fahrenheit to speed up fermentation slightly, or add an extra 30 minutes to bulk fermentation.
- For extra indulgence, brush the warm focaccia with melted butter immediately after it comes out of the oven, then sprinkle with fleur de sel.
What to Look For in Sourdough Baking Equipment
- Bench Scraper Material and Flexibility: Choose between stainless steel (durable, long-lasting) or plastic (gentler on non-stick surfaces, lighter weight). A flexible scraper is easier to work with sticky doughs without tearing them. Look for one with both a straight edge and curved edge for versatility.
- Baking Pan Size and Heat Distribution: A 9×13 inch pan is standard for focaccia. Dark steel pans bake faster and darker on the bottom, while aluminum conducts heat more evenly. Glass pans are convenient for seeing browning but heat less uniformly. Match your pan choice to your oven’s behavior.
- Proofing Container Features: Look for a bowl or container with straight sides for easier dough manipulation, adequate depth to accommodate rising dough, and a fitted cover to prevent drying. Stainless steel conducts temperature more evenly than ceramic.
- Thermometer Accuracy for Starter and Dough: An instant-read thermometer helps ensure your starter is at peak fermentation and your water temperature is correct for timing control. Digital thermometers are faster and more accurate than dial versions for sourdough work.
Winco Stainless Steel Bench Scraper
Best for: Sourdough bakers handling sticky doughs
The Winco bench scraper is a professional-grade tool featuring a sharp stainless steel blade and comfortable handle. It excels at cutting, shaping, and dividing sourdough doughs without tearing. The flat edge works for scraping work surfaces while the curved edge is ideal for folding dough during bulk fermentation. At a mid-range price, it’s durable enough for daily use and will last years.
Check Current Price on Amazon →OXO Good Grips Silicone Dough Scraper
Best for: New sourdough bakers worried about tearing delicate doughs
OXO’s silicone dough scraper is gentler on developing gluten networks, making it forgiving for beginners. The flexible silicone construction bends to match your hand’s motion, reducing the force needed to move dough around. It’s heat-resistant and dishwasher safe. While not as precise as metal tools, the softer edge prevents accidental tearing during stretch-and-fold phases.
Check Current Price on Amazon →Calphalon 9×13 Nonstick Baking Pan
Best for: Home bakers wanting reliable, budget-friendly focaccia results
Calphalon’s 9×13 nonstick pan is specifically sized for focaccia and offers excellent heat conductivity. The nonstick coating prevents sticking without requiring excessive oil, and the dark gray color promotes even browning on the bottom and edges. It’s oven-safe to 500 degrees and backed by a solid warranty. This pan delivers professional results at a fraction of premium brand pricing.
Check Current Price on Amazon →Emile Henry Flame Orange Ceramic Baking Dish
Best for: Home bakers seeking beautiful presentation and excellent heat retention
Emile Henry’s ceramic baking dish combines French craftsmanship with superior heat distribution. The ceramic material heats gradually and maintains temperature throughout baking, resulting in evenly baked focaccia. The gorgeous flame orange color moves directly from oven to table. While premium priced, it’s a heirloom-quality piece that will last decades and become part of your kitchen’s aesthetic.
Check Current Price on Amazon →Make Your Apple Pie Focaccia This Weekend
Apple pie focaccia is an achievable project for sourdough bakers at any level. The technique builds on fundamental sourdough skills like bulk fermentation and stretch-and-folds, while the sweet apple filling makes it feel special enough for weekend entertaining. With proper timing and a reliable thermometer to monitor fermentation, you’ll create a showstopping bread that tastes far more complicated than it actually is. The combination of tangy sourdough, spiced apples, and buttery cinnamon topping hits every note between rustic bread and dessert.
Start with a strong, active sourdough starter and give yourself a full afternoon for the process. Invest in basic tools like a bench scraper and quality baking pan, and you’ll have everything needed for consistent results. Once you’ve mastered this recipe, you’ll realize your sourdough starter can be used far beyond savory breads, opening up possibilities for sweet sourdough creations. Your first batch of apple pie focaccia will be gone within hours, so consider doubling the recipe.
Frequently Asked Questions
Can I make apple pie focaccia without a sourdough starter?
Yes, you can substitute with instant yeast (2 teaspoons), though you’ll lose the complex sourdough flavor. Reduce the bulk fermentation time to 1.5-2 hours and watch for proper rise rather than timing. The texture will be slightly different but still delicious.
What’s the difference between bulk fermentation and the final proof?
Bulk fermentation is the first rise in a bowl where the dough develops strength and flavor through stretch-and-folds. The final proof happens after shaping in the pan, where the dough rises again before baking. Bulk fermentation creates the crumb structure while final proof ensures the dough is light enough to bake properly.
Can I make this recipe ahead and freeze it?
Yes. After shaping and adding toppings, wrap the pan tightly and freeze for up to 2 weeks. Bake from frozen by adding 8-12 minutes to the baking time and checking for doneness. You can also bake completely, cool, wrap, and freeze for reheating later.
Why is my sourdough starter not rising the focaccia properly?
Your starter may not be at peak fermentation when used. It should be bubbly, doubled in size, and smell pleasantly sour 4-8 hours after feeding. If weak, feed it more frequently for a few days to strengthen it, or keep it at room temperature rather than refrigerated for more active fermentation.
How do I know when the focaccia is fully baked inside?
The top should be deep golden brown, and a thermometer inserted into the thickest part should read 205-210 degrees Fahrenheit. You can also tap the bottom: it should sound hollow. If the top is browning too fast, tent loosely with foil for the last 8-10 minutes.
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